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Improved enzymic digestibility of sugar cane bagasse following high temperature autohydrolysis

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Summary

Sugar cane bagasse was subjected to a two stage autohydrolysis treatment. In the first stage bagasse was heated in the presence of varying amounts of water at temperatures in the range 160–180°C to extract the hemicellulose fraction. The water insoluble residue was then heated in the presence of varying amounts of water at temperatures in the range 203 to 241°C. The effect of autohydrolysis on the digestibility of bagasse was assessed by hydrolysing the material with Trichoderma reesei cellulase enzymes (0.65 FPU/ml).

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Authors and Affiliations

  1. School of Biotechnology, University of New South Wales, P.O. Box 1, 2033, Kensington, Australia

    P. Morjanoff, N. W. Dunn & P. P. Gray

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  1. P. Morjanoff
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  2. N. W. Dunn
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  3. P. P. Gray
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Morjanoff, P., Dunn, N.W. & Gray, P.P. Improved enzymic digestibility of sugar cane bagasse following high temperature autohydrolysis. Biotechnol Lett 4, 187–192 (1982). https://doi.org/10.1007/BF00144322

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  • DOI: https://doi.org/10.1007/BF00144322

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