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Pretreatment of rice straw by hot-compressed water for enzymatic saccharification

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Abstract

The primary objective of this work was to measure the maximum amount of glucose that can be produced from Thai rice straw using hot-compressed water (HCW)-pretreatment before enzymatic saccharification. The optimal HCW-pretreatment temperature and time were found to be 180 °C/2MPa for 20–30 min. However, the concentrations of the yeast inhibitors were strongly dependent on the HCW-pretreatment temperature and time. At temperatures over 180 °C/2MPa or for more than 30 min at 180 °C/2MPa in the HCW-pretreatment the combined concentration of these two inhibitors (Furfural and 5-Hydroxymethylfurfural) increased exponentially, while the glucose levels were near the maximal asymptote. At the more optimal HCW-pretreatment condition of 180 °C/2MPa for 20 min, 25±3 kg of glucose could be produced from a 100 kg of rice straw, which is potentially economically competitive with other sources

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Authors and Affiliations

  1. Fuels Research Center, Department of Chemical Technology, Faculty of Science, Chulalongkorn University, 254 Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand

    Somkiat Ngamprasertsith, Prapan Kuchonthara & Prasert Reubroycharoen

  2. Center of Excellence on Petrochemical and Materials Technology, Chulalongkorn University, 254 Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand

    Somkiat Ngamprasertsith, Sasithorn Sunphorka, Prapan Kuchonthara & Prasert Reubroycharoen

  3. The Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Institute Bldg. 3, 254 Phayathai Rd., Pathumwan, Bangkok, 10330, Thailand

    Ruengwit Sawangkeaw

Authors
  1. Somkiat Ngamprasertsith
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  2. Sasithorn Sunphorka
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  3. Prapan Kuchonthara
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  4. Prasert Reubroycharoen
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  5. Ruengwit Sawangkeaw
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Correspondence to Ruengwit Sawangkeaw.

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Ngamprasertsith, S., Sunphorka, S., Kuchonthara, P. et al. Pretreatment of rice straw by hot-compressed water for enzymatic saccharification. Korean J. Chem. Eng. 32, 2007–2013 (2015). https://doi.org/10.1007/s11814-014-0389-4

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  • DOI: https://doi.org/10.1007/s11814-014-0389-4

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