Parametric Study on Microwave-Assisted Sodium Hydroxide Pretreatment for Enzymatic Hydrolysis of Sweet Sorghum Bagasse
Author : Cruz, Victoria Marie Cruz
Major Adviser : Borines, Myra G.
Committee Members : Gatdula, Kristel M.; Detras, Monet Concepcion M.
Year : 2017
Month : June
Type : Thesis
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Sweet sorghum bagasse was subjected to microwave-assisted sodium hydroxide pretreatment at varying power (119 W, 231 W), reaction time (3 min, 5 min), and NaOH concentration (4 %w/v, 10 %w/v). This was then hydrolyzed using ACCELLERASE 1500, a mixture of exoglucanase, endoglucanase, hemi-cellulase and beta-glucosidase. The reducing sugar and total sugar concentration of the hydrolysate were determined. The effects of these parameters were evaluated using ANOVA at 95% confidence level, and alpha of 5%. NaOH concentration and its interactive effect with power and reaction time had the only significant effects on the reducing sugar concentration, while the reaction time and NaOH concentration significantly affected the total sugar concentration. All the other parameters and their interactions were found to be not significant. Increasing the power, reaction time and NaOH concentration positively affected the reducing sugar concentration and negatively affected the total sugar concentration. The highest reducing sugar and total sugar concentration obtained were 280.39 ± 26.41 mg/g pretreated bagasse, at conditions 119 W, 3 minutes, and 10 %w/v NaOH, and 462.01 ± 33.67 mg/g pretreated bagasse at conditions 113 W, 3 minutes, and 4 %w/v NaOH, respectively. Results show that pretreatment with microwave heating enhances the reducing sugar concentration but decreases the total sugar concentration of sweet sorghum bagasse.
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