Reference : Optimization of formic/acetic acid delignification of Miscanthus ×giganteus for enzymati...

	Document type :	Scientific journals : Article
	Discipline(s) :	Life sciences : Agriculture & agronomy
	To cite this reference:	http://hdl.handle.net/2268/97666

Title :	Optimization of formic/acetic acid delignification of Miscanthus ×giganteus for enzymatic hydrolysis using response surface methodology
Language :	English
Author, co-author :	Vanderghem, Caroline [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
	Brostaux, Yves [Université de Liège - ULg > Sciences agronomiques > Statistique, Inform. et Mathém. appliquée à la bioingénierie >]
	Jacquet, Nicolas [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
	Blecker, Christophe [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
	Paquot, Michel [Université de Liège - ULg > Chimie et bio-industries > Chimie biologique industrielle >]
Publication date :	2012
Journal title :	Industrial Crops & Products
Publisher :	Elsevier Science
Volume :	35
Pages :	280-286
Audience :	International
ISSN :	0926-6690
Keywords :	[en] Miscanthus ×giganteus ; Formic/acetic acid pretreatment ; Delignification ; Enzymatic hydrolysis
Abstract :	[en] A Box–Behnken experimental design and response surface methodology were employed to optimize the pretreatment parameters of a formic/acetic acid delignification treatment of Miscanthus ×giganteus for enzymatic hydrolysis. The effects of three independent variables, namely cooking time (1, 2 and 3 h), formic acid/acetic acid/water ratio (20/60/20, 30/50/20 and 40/40/20) and temperature (80, 90 and 107 ◦C) on pulp yield, residual Klason lignin content, concentration of degradation products (furfural and hydroxymethylfurfural) in the black liquor, and enzymatic digestibility of the pulps were investigated. The major parameter influencing was the temperature for pulp yield, delignification degree, furfural production and enzymatic digestibility. According to the response surface analysis the optimum conditions predicted for a maximum enzymatic digestibility of the glucan (75.3%) would be obtained using a cooking time of 3 h, at 107 ◦C and with a formic acid/acetic acid/water ratio of 40/40/20%. Glucan digestibility was highly dependent on the delignification degree.
Funders :	Région wallonne : Direction générale des Technologies, de la Recherche et de l'Energie - DGTRE
Name of the research project :	TECHNOSE project number 716757; LIGNOFUEL project number 716721
Permalink :	http://hdl.handle.net/2268/97666

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