PRE-TREATMENT AND ENZYMATIC SACRIFICATION OF RICE HUSK

• Autores: Castillo García, Yasmin, Juscamaita Morales, Juan, Jorge Montalvo, Paola A., Visitación Figueroa, Lizardo
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/261
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/261
• Nivel de acceso: acceso abierto
• Materia: rice husk; pretreatment; enzymatic hydrolysis; cascarilla de arroz; pretratamiento; hidrólisis enzimática

The present study evaluated the hydrolysis of rice husk, by means of alkaline peroxide, acid peroxide and silicate peroxide pretreatment, followed by enzymatic hydrolysis using cellulases, with a high level of β-glucosidases and hemicellulases. Pretreatments were performed by varying the concentrations of the alkaline medium (0, 2, 4 and 6 % p/v), acid (0, 5, 10 and 15 % v/v) and silicates (0, 5, 10 and 15 % v/v) in varying concentrations of peroxide (0, 5, 10 and 15 % v/v). Enzymatic hydrolysis was performed at 50 °C, pH 5, 72 h, 0.3 mL of enzyme per g of husk, with a load of 5 % w/v. The morphological characterization of the surface of the rice husk by means of the SEM presented a greater transformation in alkaline-peroxide medium. The concentration of reducing sugars after the alkaline peroxide pretreatment (6 % KOH – 15 % H2 O2 , pH 11, 70 °C, 3 h and with a load 10 % p/v) and the enzymatic hydrolysis (50 °C, pH 5, 72 h, 0.3 mL/g, with a load of 5% w/v) reached a saccharification of up to 73.2 %. The released reducing sugars could be fermented in the process of obtaining 2G ethanol.