Method for preparing fermentable sugar co-produced xylooligosaccharide by using wheat bran as raw material
A technology for xylo-oligosaccharides and fermentable sugars, which is applied in the directions of oligosaccharides, fermentation, and sugar production, can solve the problems of reducing the amount of xylo-oligosaccharides, large water consumption, difficulty, etc., and achieves the improvement of xylo-oligosaccharides yield effect
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Embodiment 1
[0023] Example 1 Effect of hydrogen peroxide concentration on acid buffering capacity of wheat bran pretreatment system
[0024] Mix wheat bran with 0-3.0% (v / v) hydrogen peroxide solution at a solid-to-liquid ratio of 1:10 (w / v), cook at 180°C for 40 minutes, and measure the acid buffering capacity of the wheat bran hydrothermal pretreatment system . Acid buffering capacity (Acid buffering capacity, ABC) refers to the ability of the pretreatment system to absorb hydrogen ions, usually expressed by dilute sulfuric acid titration curve. The method for measuring the acid buffering capacity of the pretreatment system is as follows:
[0025] Weigh 5.0g absolute dry weight of wheat bran, mix with 50mL hydrogen peroxide solution with concentrations of 0, 0.1, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0% respectively, cook at 180°C for 40min, and concentrate the cooked product , The solid obtained after evaporating to dryness was placed in a muffle furnace at 575°C and fully burned to obtain ash;...
Embodiment 2
[0031] The influence of embodiment 2 hydrogen peroxide concentration on wheat bran pretreatment
[0032] In the examples, the solid-to-liquid ratio of pretreatment refers to the mass-to-volume ratio of wheat bran to cooking liquid, and the solid-to-liquid ratio of 1:10 (w / v) refers to the mixing of 1 g dry weight of wheat bran with 10 mL of hydrogen peroxide solution.
[0033](1) Weigh 50.0g absolute dry weight of wheat bran, mix them with 500mL of hydrogen peroxide solutions with concentrations of 0, 0.1, 0.5, 1.0, 1.5, 2.0, 2.5, and 3.0%, and cook them at 180°C for 40 minutes. After the product is cooled, the pH value of the cooking liquid is measured, and the solid and liquid are separated to obtain the pretreatment liquid and the pretreatment solid material. Determination of xylo-oligosaccharide concentration in the pretreatment liquid.
[0034] (2) After the pretreated solid material is placed in a refrigerator at 4° C. for 2 days to equilibrate the moisture, the moistur...
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