Alejandro Bermejo-López, Alba E. Illera, Rodrigo Melgosa, Sagrario Beltrán, M. Teresa Sanz
{"title":"利用镧系路易斯酸催化剂将生物质衍生的单糖和多糖比较选择性地转化为乳酸","authors":"Alejandro Bermejo-López, Alba E. Illera, Rodrigo Melgosa, Sagrario Beltrán, M. Teresa Sanz","doi":"10.1007/s11947-024-03416-x","DOIUrl":null,"url":null,"abstract":"<p>Lanthanides were tested (Ce<sup>3+</sup>, Er<sup>3+</sup>, and Yb<sup>3+</sup>) as catalysts to produce lactic acid (LA) from the monosaccharides present in corn stover (glucose, xylose, and arabinose) resulting in ytterbium being the most active. A MW-heated system led to similar LA yield as a conventionally heated pressurized system. The maximum value of LA yield was 40% at 240 °C after 20 min of isothermal treatment regardless the starting monosaccharides, which allowed to propose a similar LA production route based on the products profile determined along time for the three monosaccharides. Temperature and time determined the product profile, observing furfural degradation at severity factors higher than 3.5, while values higher than 5.5 were needed to observe LA degradation. By increasing temperature, catalyst solubility decreased, increasing its presence in the solid residue after treatment. Xylan conversion to LA was similar as for xylose, but lower yield was obtained from microcrystalline cellulose. Corn stover presented more amorphous regions leading to higher hydrolysis yields of its cellulose fraction.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative Selective Conversion of Biomass-Derived Mono- and Polysaccharides into Lactic Acid with Lanthanide Lewis Acid Catalysts\",\"authors\":\"Alejandro Bermejo-López, Alba E. Illera, Rodrigo Melgosa, Sagrario Beltrán, M. Teresa Sanz\",\"doi\":\"10.1007/s11947-024-03416-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Lanthanides were tested (Ce<sup>3+</sup>, Er<sup>3+</sup>, and Yb<sup>3+</sup>) as catalysts to produce lactic acid (LA) from the monosaccharides present in corn stover (glucose, xylose, and arabinose) resulting in ytterbium being the most active. A MW-heated system led to similar LA yield as a conventionally heated pressurized system. The maximum value of LA yield was 40% at 240 °C after 20 min of isothermal treatment regardless the starting monosaccharides, which allowed to propose a similar LA production route based on the products profile determined along time for the three monosaccharides. Temperature and time determined the product profile, observing furfural degradation at severity factors higher than 3.5, while values higher than 5.5 were needed to observe LA degradation. By increasing temperature, catalyst solubility decreased, increasing its presence in the solid residue after treatment. Xylan conversion to LA was similar as for xylose, but lower yield was obtained from microcrystalline cellulose. Corn stover presented more amorphous regions leading to higher hydrolysis yields of its cellulose fraction.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-04-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03416-x\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03416-x","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
测试了镧系元素(Ce3+、Er3+ 和 Yb3+)作为催化剂,利用玉米秸秆中的单糖(葡萄糖、木糖和阿拉伯糖)生产乳酸(LA),结果表明镱的活性最高。采用水力加热系统与传统的加压加热系统产生的乳酸产量相似。不管起始单糖如何,在 240 °C 等温处理 20 分钟后,LA 产率的最大值为 40%。温度和时间决定了产物曲线,在严重系数高于 3.5 时可观察到糠醛降解,而要观察到 LA 降解则需要高于 5.5 的值。温度升高,催化剂的溶解度降低,从而增加了催化剂在处理后固体残留物中的存在。木聚糖转化为 LA 的情况与木糖相似,但微晶纤维素的产量较低。玉米秸秆的无定形区域较多,因此其纤维素部分的水解产率较高。
Comparative Selective Conversion of Biomass-Derived Mono- and Polysaccharides into Lactic Acid with Lanthanide Lewis Acid Catalysts
Lanthanides were tested (Ce3+, Er3+, and Yb3+) as catalysts to produce lactic acid (LA) from the monosaccharides present in corn stover (glucose, xylose, and arabinose) resulting in ytterbium being the most active. A MW-heated system led to similar LA yield as a conventionally heated pressurized system. The maximum value of LA yield was 40% at 240 °C after 20 min of isothermal treatment regardless the starting monosaccharides, which allowed to propose a similar LA production route based on the products profile determined along time for the three monosaccharides. Temperature and time determined the product profile, observing furfural degradation at severity factors higher than 3.5, while values higher than 5.5 were needed to observe LA degradation. By increasing temperature, catalyst solubility decreased, increasing its presence in the solid residue after treatment. Xylan conversion to LA was similar as for xylose, but lower yield was obtained from microcrystalline cellulose. Corn stover presented more amorphous regions leading to higher hydrolysis yields of its cellulose fraction.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.