Difference between revisions of "Enzymatic processes"
Jump to navigation
Jump to search
| [checked revision] | [checked revision] |
Lars Krause (talk | contribs) |
Lars Krause (talk | contribs) |
||
| Line 12: | Line 12: | ||
Enzymatic hydrolysis processes allow to produce monomeric sugars from (ligno)cellulosic biomass by using specific enzymes (i.e. cellulases and hemicellulases) able to break down the chemical bonds in cellulose and hemicellulose polymers. Several factors can affect the efficiency of this process: accessible surface area and crystallinity of the biomass, as well as pH, time and temperatures of the process<ref>{{Cite journal|title=Investigation of Enzymatic Hydrolysis of Coffee Silverskin Aimed at the Production of Butanol and Succinic Acid by Fermentative Processes|year=2019-06-01|author=Saverio Niglio, Alessandra Procentese, Maria Elena Russo, Giovanni Sannia, Antonio Marzocchella|journal=BioEnergy Research|volume=12|issue=2|page=312–324|doi=10.1007/s12155-019-09969-6}}</ref>. Enzymatic hydrolysis is gaining increased attention with respect to acid hydrolysis due to equipment corrosion, energy consumption, non-recyclability of reagents, fermentation inhibitors production during acid hydrolysis <ref>{{Cite journal|title=Enzymatic hydrolysis of lignocellulosic biomass: converting food waste in valuable products|year=2015-02-01|author=Gabriela Piccolo Maitan-Alfenas, Evan Michael Visser, Valéria Monteze Guimarães|journal=Current Opinion in Food Science|volume=1|page=44–49|doi=10.1016/j.cofs.2014.10.001}}</ref>. To increase the hydrolysis efficiency, a pretreatment step prior to enzymatic reaction is usually required due to the complex lignocellulosic biomass composition ([[Primary processing]]). | Enzymatic hydrolysis processes allow to produce monomeric sugars from (ligno)cellulosic biomass by using specific enzymes (i.e. cellulases and hemicellulases) able to break down the chemical bonds in cellulose and hemicellulose polymers. Several factors can affect the efficiency of this process: accessible surface area and crystallinity of the biomass, as well as pH, time and temperatures of the process<ref>{{Cite journal|title=Investigation of Enzymatic Hydrolysis of Coffee Silverskin Aimed at the Production of Butanol and Succinic Acid by Fermentative Processes|year=2019-06-01|author=Saverio Niglio, Alessandra Procentese, Maria Elena Russo, Giovanni Sannia, Antonio Marzocchella|journal=BioEnergy Research|volume=12|issue=2|page=312–324|doi=10.1007/s12155-019-09969-6}}</ref>. Enzymatic hydrolysis is gaining increased attention with respect to acid hydrolysis due to equipment corrosion, energy consumption, non-recyclability of reagents, fermentation inhibitors production during acid hydrolysis <ref>{{Cite journal|title=Enzymatic hydrolysis of lignocellulosic biomass: converting food waste in valuable products|year=2015-02-01|author=Gabriela Piccolo Maitan-Alfenas, Evan Michael Visser, Valéria Monteze Guimarães|journal=Current Opinion in Food Science|volume=1|page=44–49|doi=10.1016/j.cofs.2014.10.001}}</ref>. To increase the hydrolysis efficiency, a pretreatment step prior to enzymatic reaction is usually required due to the complex lignocellulosic biomass composition ([[Primary processing]]). | ||
== Feedstock == | |||
=== Origin and composition === | |||
=== Pre-treatment === | |||
== Process and technologies == | |||
== Product == | |||
== Technology providers == | == Technology providers == | ||
| Line 19: | Line 29: | ||
== Open access pilot and demo facility providers == | == Open access pilot and demo facility providers == | ||
== Patents == | |||
== References == | == References == | ||
<references /> | <references /> | ||
Revision as of 07:29, 30 November 2021
Enzymes (/ˈɛnzaɪmz/) are proteins that act as biological catalysts (biocatalysts).[1]
In terms of lignocellulosic biomass valorisation, enzymes find two main applications: i) biomass pretreatment, and ii) polysaccharides hydrolysis.
Enzymatic pretreatment
Enzymatic hydrolysis
Enzymatic hydrolysis processes allow to produce monomeric sugars from (ligno)cellulosic biomass by using specific enzymes (i.e. cellulases and hemicellulases) able to break down the chemical bonds in cellulose and hemicellulose polymers. Several factors can affect the efficiency of this process: accessible surface area and crystallinity of the biomass, as well as pH, time and temperatures of the process[2]. Enzymatic hydrolysis is gaining increased attention with respect to acid hydrolysis due to equipment corrosion, energy consumption, non-recyclability of reagents, fermentation inhibitors production during acid hydrolysis [3]. To increase the hydrolysis efficiency, a pretreatment step prior to enzymatic reaction is usually required due to the complex lignocellulosic biomass composition (Primary processing).
Feedstock
Origin and composition
Pre-treatment
Process and technologies
Product
Technology providers
Company 1
| General information | |||
| Company: | 
| ||
| Country: | |||
| Contact: | |||
| Webpage: | |||
| Technology and process details | |||
| Technology name: | Technology category: | Conversion (Biochemical processes and technologies) | |
| TRL: | Capacity: | kg·h-1 | |
| Agitator: | Controlled parameters: | ||
| Processable volume: | L | Reactor: | |
| Reactor material: | Safety restrictions: | ||
| Temperature: | °C | Other: | |
| Feedstock and product details | |||
| Feedstock: | Product: | ||
Open access pilot and demo facility providers
Patents
References
- ↑ , 2021: Enzyme , Last access 24-09-21. https://en.wikipedia.org/wiki/Enzyme
- ↑ Saverio Niglio, Alessandra Procentese, Maria Elena Russo, Giovanni Sannia, Antonio Marzocchella, 2019-06-01: Investigation of Enzymatic Hydrolysis of Coffee Silverskin Aimed at the Production of Butanol and Succinic Acid by Fermentative Processes. BioEnergy Research, Vol. 12, (2), 312–324. doi: https://doi.org/10.1007/s12155-019-09969-6
- ↑ Gabriela Piccolo Maitan-Alfenas, Evan Michael Visser, Valéria Monteze Guimarães, 2015-02-01: Enzymatic hydrolysis of lignocellulosic biomass: converting food waste in valuable products. Current Opinion in Food Science, Vol. 1, 44–49. doi: https://doi.org/10.1016/j.cofs.2014.10.001