Drying Effect on Enzymatic Hydrolysis of Cellulose Associated with Porosity and Crystallinity
The effect of drying on the enzymatic hydrolysis of cellulose was determined by analysis of porosity and crystallinity. Fiber hornification induced by drying produced an irreversible reduction in pore volume due to shrinkage and pore collapse, and the decrease in porosity inhibited enzymatic hydroly...
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MDPI AG
2020-08-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/16/5545 |
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| author | Bonwook Koo Jaemin Jo Seong-Min Cho |
| author_facet | Bonwook Koo Jaemin Jo Seong-Min Cho |
| author_sort | Bonwook Koo |
| collection | DOAJ |
| description | The effect of drying on the enzymatic hydrolysis of cellulose was determined by analysis of porosity and crystallinity. Fiber hornification induced by drying produced an irreversible reduction in pore volume due to shrinkage and pore collapse, and the decrease in porosity inhibited enzymatic hydrolysis. The drying effect index (DEI) was defined as the difference in enzymatic digestibility between oven- and never-dried pulp, and it was determined that more enzymes caused a higher DEI at the initial stage of enzymatic hydrolysis and the highest DEI was also observed at the earlier stages with higher enzyme dosage. However, there was no significant difference in the DEI with less enzymes because cellulose conversion to sugars during hydrolysis did not enhance enzymatic hydrolysis due to the decrease in enzyme activity. The water retention value (WRV) and Simons’ staining were used to measure pore volume and to investigate the cause of the decrease in enzymatic hydrolysis. A decrease in enzyme accessibility induced by the collapse of enzymes’ accessible larger pores was determined and this decreased the enzymatic hydrolysis. However, drying once did not cause any irreversible change in the crystalline structure, thus it seems there is no correlation between enzymatic digestibility and crystalline structure. |
| first_indexed | 2024-03-10T17:38:46Z |
| format | Article |
| id | doaj.art-8cd8770d1d5446e693140e2f36be1428 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T17:38:46Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-8cd8770d1d5446e693140e2f36be14282023-11-20T09:46:03ZengMDPI AGApplied Sciences2076-34172020-08-011016554510.3390/app10165545Drying Effect on Enzymatic Hydrolysis of Cellulose Associated with Porosity and CrystallinityBonwook Koo0Jaemin Jo1Seong-Min Cho2Green and Sustainable Materials R & D Department, Korea Institute of Industrial Technology, Cheonan-si 31056, KoreaGreen and Sustainable Materials R & D Department, Korea Institute of Industrial Technology, Cheonan-si 31056, KoreaDepartment of Forest Sciences, Seoul National University, Seoul 08826, KoreaThe effect of drying on the enzymatic hydrolysis of cellulose was determined by analysis of porosity and crystallinity. Fiber hornification induced by drying produced an irreversible reduction in pore volume due to shrinkage and pore collapse, and the decrease in porosity inhibited enzymatic hydrolysis. The drying effect index (DEI) was defined as the difference in enzymatic digestibility between oven- and never-dried pulp, and it was determined that more enzymes caused a higher DEI at the initial stage of enzymatic hydrolysis and the highest DEI was also observed at the earlier stages with higher enzyme dosage. However, there was no significant difference in the DEI with less enzymes because cellulose conversion to sugars during hydrolysis did not enhance enzymatic hydrolysis due to the decrease in enzyme activity. The water retention value (WRV) and Simons’ staining were used to measure pore volume and to investigate the cause of the decrease in enzymatic hydrolysis. A decrease in enzyme accessibility induced by the collapse of enzymes’ accessible larger pores was determined and this decreased the enzymatic hydrolysis. However, drying once did not cause any irreversible change in the crystalline structure, thus it seems there is no correlation between enzymatic digestibility and crystalline structure.https://www.mdpi.com/2076-3417/10/16/5545drying effectcelluloseenzymatic hydrolysishornificationporosity |
| spellingShingle | Bonwook Koo Jaemin Jo Seong-Min Cho Drying Effect on Enzymatic Hydrolysis of Cellulose Associated with Porosity and Crystallinity Applied Sciences drying effect cellulose enzymatic hydrolysis hornification porosity |
| title | Drying Effect on Enzymatic Hydrolysis of Cellulose Associated with Porosity and Crystallinity |
| title_full | Drying Effect on Enzymatic Hydrolysis of Cellulose Associated with Porosity and Crystallinity |
| title_fullStr | Drying Effect on Enzymatic Hydrolysis of Cellulose Associated with Porosity and Crystallinity |
| title_full_unstemmed | Drying Effect on Enzymatic Hydrolysis of Cellulose Associated with Porosity and Crystallinity |
| title_short | Drying Effect on Enzymatic Hydrolysis of Cellulose Associated with Porosity and Crystallinity |
| title_sort | drying effect on enzymatic hydrolysis of cellulose associated with porosity and crystallinity |
| topic | drying effect cellulose enzymatic hydrolysis hornification porosity |
| url | https://www.mdpi.com/2076-3417/10/16/5545 |
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