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稻草经超声波辅助预处理后酶解过程的动力学研究

Keywords: 超声波辅助预处理,动力学,纤维素

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Abstract:

在功率为120W、处理时间为30min的条件下,分别对稻草进行超声波辅助酸碱预处理,与传统化学预处理(碱-预处理、酸-预处理)后稻草的主要化学组成相比较,结果表明超声波技术辅助酸碱预处理可以更为有效地去除半纤维素和木质素,从而提高了稻草基质中纤维素的相对含量,有利于缩短稻草水解时间。在一系列实验研究的基础上,建立了稻草酶水解动力学模型。结果表明,分别经碱、超声波-碱、酸、超声波-酸预处理的稻草在糖化过程中的模型参数(米氏常数KM,速率常数k和抑制常数KI)均不相同,KM分别为17.55、14.14、15.29和15.08g/L;k分别为15.30、21.32、13.40和15.42h-1;抑制常数KI变化不明显分别为2.31、2.08、1.81和1.85g/L。模型及实验方法简便可靠,有较好的拟合性,对稻草酶水解过程工程放大及过程控制都具有一定的参考价值。

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