Beruflich Dokumente
Kultur Dokumente
of Enzymes
z Carbohydrates
Essentialcomponents of all living
organisms and most abundant.
Chemical & Energy Balance in the
Biosphere
Photosynthesis: Conversion of
atmospheric CO2 into carbohydrate
nCO 2 + nH 2 O ⇔ nO 2 + ( CH 2 O) n
z Derivatives of
Polyhydroxy (-OH) aldehyde (-CHO)
– Aldose
polyhydroxy (-OH) ketone (=CO)
–Ketose
zn =3~8
triose
tetrose
pentose
hexos
heptose
Asymmetric carbon (AC):
Carbon with 4 different substituents
Glucopyranose
Haworth Projection
α-D-glucopyranose
Fructose
CH2OH
C=O O
HOCH HOH2C OH
HCOH H CH2OH
HCOH
CH2OH
D-fructose b-D-fructose
(b-D-fructofuranose)
Disaccharides
z Amylopectin
z Cellulose
Starch Hydrolysis
z Corn (or Glucose) Syrup
Ethanol Fermentation
z High Fructose Corn Syrup
– 42% fructose (Similar sweetness as
sugar)
Fructose
– 2.3 times sweeter than glucose
– 1.4 times sweeter than sugar
Usage
Soft drinks, Canned fruits, Juice, Ice
cream, etc
Source:
Corn
– Low costs
– Useful by-products: oil, gluten, corn
meal, dry starch, fiber, etc.
Corn Refining Process
α−amylase
Liquefaction
tank Flash Cooler
Starch 80 - 150 °C
Slurry pH 6 - 7 Filtration
3 hrs.
15% D.E. Carbon Refining
Saccharifi-
cation tank Ion Exchanger
Fungal
Glucoamylase 55 - 60 °C
pH 4 - 4.5 95% Evaporator
40 to 80 hrs. D.E.
Glucose Syrup
Isomerization
with Immobilized
Glucose Isomerase
Cooler
60 - 65 °C
pH 7 - 8.5
30 mins. Filtration
Carbon Refining
Ion Exchanger
HFCS
Evaporator
42% Fructose
Cellulose Hydrolysis
z Cellulose:
Most abundant in nature
z Typical Dry Wood
Cellulose 41%
Hemicellulose 26%
– Lower MW than cellulose
– Contains pentoses
Lignin 28%
– Cementing stiffening polymer
– Polymers of phenolic compounds
Other 5%
Structure of Cellulose Fibers
Cellulose Moleculres
Elementary
fibrils
Microfibrils
Elementary
fibril
Cell wall
component Polyoses
of wood
Lignin
Economic Bottlenects to
Biomass Utilization
z Availability in large quantity
z High costs of pretreatment
z Total biomass utilization
z Low solid reaction
z High cost of separation
700
600
Reducing Sugar (mg/g DM)
500
400
300
200
A B R w ith 0 .4 7 6 c m S .S . b a lls
S T R w ith 1 w k b a ll m illin g
100
S T R
0
0 1 2 3 4 5 6
T im e ( h o u r s )
Enzyme Stability in ABR
1 .2
Relative Enzyme Activity
0 .8
0 .6
0 .4
S e a le d R e a c to r
0 .2
O p e n R e a c to r
0
0 4 8 12 16 20
T im e (h o u rs )