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超微粉碎预处理和酶解对玉米秸秆结构的影响 |
Effects of Ultrafine Grinding Pretreatment and Enzymatic Hydrolysis on Structure of Corn Straw |
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DOI: |
中文关键词: 玉米秸秆 超微粉碎 预处理 酶解 结构表征 |
英文关键词:Corn straw Ultrafine grinding Pretreatment Enzymolysis Structural characterization |
基金项目:国家自然科学基金项目( 31571569) 。 |
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中文摘要: |
为了研究超微粉碎预处理和酶解对玉米秸秆结构的影响,对玉米秸秆进行短时间超微粉碎预处理及酶解试验,再选取预处理和酶解前后的固体组分进行结构表征。扫描电镜结果显示,预处理时间越长,秸秆的维管束结构被破坏程度越大,酶解后表面变得疏松多孔。X射线光电子能谱全谱显示,预处理后O/C值升高,酶解后O/C值降低。X射线衍射显示,预处理0.5 h、1.0 h、1.5 h、2.0 h后结晶度依次逐渐降低,超微粉碎时间越长,对秸秆粉体的晶型结构破坏程度越大,结晶度降低越显著。比表面积和孔体积分析显示,玉米秸秆预处理后,比表面积和孔体积明显增大,进一步验证超微粉碎破坏玉米秸秆的维管束结构和纤维素晶体结构,内腔的表面积暴露出来,产生新的表面,暴露更多的酶结合位点。综合分析可以看出,超微粉碎预处理和酶解对玉米秸秆结构的改变,有利于后续秸秆的转化利用。 |
英文摘要: |
To investigate the effects of ultrafine grinding pretreatment and enzymatic hydrolysis on the structure of corn straw, a short-duration ultrafine grinding pretreatment was followed by enzymatic hydrolysis, and the solid components before and after these processes underwent structural characterization.The results showed that prolonged pretreatment led to increasingly severe disruption of the vascular bundle structure, as observed by scanning electron microscopy (SEM). After enzymatic hydrolysis, the surface of the straw became looser and more porous. X-ray photoelectron spectroscopy (XPS) analysis showed an increase in the oxygen-to-carbon (O/C) ratio after pretreatment, which subsequently decreased after enzymatic hydrolysis. X-ray diffraction (XRD) indicated a progressive reduction in crystallinity with pretreatment durations of 0.5 h, 1.0 h, 1.5 h, and 2.0 h. This confirmed that extended ultrafine grinding caused substantial damage to the crystalline structure of straw powder, leading to a significant decrease in crystallinity. Analysis of the specific surface area and pore volume showed that the pretreatment significantly enhanced both parameters, supporting the idea that ultrafine grinding disrupted the vascular bundle and cellulose crystalline structure of corn straw. This process exposed the surface area of the inner cavity, generated new surfaces, and revealed additional enzyme-binding sites. Overall, the structural changes induced by ultrafine grinding and enzymatic hydrolysis are advantageous for the subsequent conversion and utilization of corn straw. |
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