Literature DB >> 19127747

Feruloyl esterase utilization for simultaneous processing of nonwood plants into phenolic compounds and pulp fibers.

Sandra Tapin1, Jean-Claude Sigoillot, Marcel Asther, Michel Petit-Conil.   

Abstract

Wheat and oilseed flax straws were studied as raw material for papermaking. Two different aspects were investigated to valorize these agricultural byproducts: the capacity to recover some phenolic compounds and the use of the resulting cellulose fibers in papermaking. Straw phenolic compound composition was analyzed to determine the different accessible molecules and their available quantity. Ferulic acid, coumaric acid, vanillic acid, and vanillin were found in both wheat and oilseed flax straws. To enhance the release of these phenolic compounds, enzymatic treatments with feruloyl esterase and xylanase, two enzymes known for their role in lignin destructuration, were tested. These treatments increased the amount of phenolic compounds released, destructured hemicellulose and lignin, and improved the soda cooking conditions of pulps with the reduction of chemical charge need in the papermaking process. Phenolic compound production from this process could enhance the cost-effectiveness of papermaking from annual plants.

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Year:  2006        PMID: 19127747     DOI: 10.1021/jf052725y

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

1.  Production of Feruloyl Esterase from Aspergillus niger by Solid-State Fermentation on Different Carbon Sources.

Authors:  Shiyi Ou; Jing Zhang; Yong Wang; Ning Zhang
Journal:  Enzyme Res       Date:  2011-03-31

Review 2.  Diversity of fungal feruloyl esterases: updated phylogenetic classification, properties, and industrial applications.

Authors:  Adiphol Dilokpimol; Miia R Mäkelä; Maria Victoria Aguilar-Pontes; Isabelle Benoit-Gelber; Kristiina S Hildén; Ronald P de Vries
Journal:  Biotechnol Biofuels       Date:  2016-10-28       Impact factor: 6.040

Review 3.  Insoluble-Bound Phenolics in Food.

Authors:  Fereidoon Shahidi; Ju-Dong Yeo
Journal:  Molecules       Date:  2016-09-11       Impact factor: 4.411

  3 in total

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