• image 01
    Volume 1, No.1, 2012
  • image 02
    Volume 1, No.2, 2012
  • image 01
    Volume 1, No.3, 2012
  • image 02
    Volume 2, No.1, 2013
  • image 02
    Volume 2, No.2, 2013
  • image 02
    Volume 2, No.S1, 2013
  • image 02
    Volume 2, No.3, 2013
  • image 02
    Volume 2, No.4, 2013
  • image 02
    Volume 3, No.1, 2014
  • image 02
    Volume 3, No.2, 2014
  • Volume 3, No3
    Volume 3, No.3, 2014
  • Volume 3, No4
    Volume 3, No.4, 2014
  • Volume 4, No1
    Volume 4, No.1, 2015
  • Volume 4, No2
    Volume 4, No.2, 2015
  • Volume 4, No3
    Volume 4, No.3, 2015
  • Volume 4, No4
    Volume 4, No.4, 2015
  • Volume 5, No1
    Volume 5, No.1, 2016
  • image 01
  • image 02
  • Login|Register
  • Chem Sci Trans., 2014, 3(1),  pp 350-358  

    DOI:10.7598/cst2014.669

    Research Article

    Microwave Assisted Alkaline Pretreatment and Microwave Assisted Enzymatic Hydrolysis of Palm Oil Mill Effluent (POME) for Optimum Fermentable Sugar Yield

  • SAIFUDDINNOMANBHAY and REFALHUSSAIN
  • Centre of Renewable Energy, University Tenaga Nasional, Jalan IKRAM-UNITEN-43000, Kajang, Selangor, Malaysia
  • Abstract

    In the present study, a comparison of microwave assisted alkali pretreatment was tried using oil palm empty fruit bunch. The microwave assisted alkali pretreatment of POME using NaOH, significantly improved the enzymatic saccharification of POME by removing more lignin and hemicellulose and increasing its accessibility to hydrolytic enzymes. Enzymatic hydrolysis of POME suspension by various amylolytic enzymes was investigated to reveal the potential coupling mechanism of Microwave Irradiation-Enzyme Coupling Catalysis (MIECC). It was shown that enzymatic hydrolysis of POME using typical enzymes may successfully was carried out at microwave condition. The MIECC resulted in increasing initial reaction rate by about 3 times. The results testify on specific activation of enzymes by microwaves and prove the existence of non-thermal effect in microwave assisted reactions. Low power microwave irradiation (100W) does not increase the temperature beyond 40 oC and hence denaturation of the enzyme is avoided. The present study has highlighted the importance of well controlled microwave assisted enzymatic reaction to enhance the overall reaction rate of the process.

    Keywords

    POME, Bioethanol, Enzymatic hydrolysis, Microwave assisted reaction, Non-thermal effects, Enzyme denaturation

    This article has been viwed 2054 times

      

    Citations for this article 0

      

    No Citations