It is difficult to enzymatically hydrolyze carbohydrates in Ziziphus jujube residues into fermentable sugars. In this study, hydrogen peroxide pretreatment was studied and its effects on structure and hydrolysis of Z. jujube residues were investigated. The results of single factor experiments and response surface analysis indicated that the suitable pretreatment conditions were at 56°C for 200 min using 4% hydrogen peroxide (pH=11.5). The yield of reducing sugar after enzymolysis was 21.16%, which was remarkably higher than the untreated group (P<0.05). The changes in surface structure, chemical components, and crystallinity of Ziziphus. jujube residues were evaluated by scanning electron microscopy images, infrared spectra, and X-ray diffraction patterns. The results demonstrated that the residue surface became loose and porous, and partial lignin structure was destroyed, thus the enzyme binding surface increased. Moreover, the crystallinity of the residues decreased by 7.19%, which improved the enzymatic efficiency. The results illustrated that hydrogen peroxide pretreatment provides a new routine for efficient hydrolysis of Ziziphus. jujube residues, which provides certain guidance for finding new methods to treat Ziziphus jujube residues and improve their utilization rates.
PEI Yali
,
ZHANG Baoshan
,
WEI Lusha
,
WANG Min
,
ZHU Lili
,
ZHOU Qi
,
FU Junwei
. The effect of hydrogen peroxide pretreatment on structure and enzymatic hydrolysis of Ziziphus jujube residues[J]. Food and Fermentation Industries, 2019
, 45(4)
: 103
-109
.
DOI: 10.13995/j.cnki.11-1802/ts.018722
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