Empty fruit bunches (EFB) of oil palm are the lignocellulosic waste from crude palm oil production. The current practice to deal with the waste is either to burn EFB for energy production or to spread them back on the field as a fertilizer. Both options offer a limited additional value to the industry compared to the use of EFB as a renewable resource for chemicals production. To be used as the raw materials for chemicals production, EFB needs to be hydrolysed first to its sugar-monomer content.This manuscript presents the study of enzymatic hydrolysis of EFB by xylanolytic enzyme. The study covers the evaluation of commercial xylanolytic enzyme in hydrolysing EFB, the effect of temperature, pH, substrate concentration and potential inhibitors in the EFB hydrolysis process, and the influences of thermal pretreatment for enhancing the yield of hydrolysis. The results of this study lead to an increase in the enzymatic hydrolysis process of EFB. The maximum hydrolysis yield was obtained at temperature of 60 ℃ and pH of 5. Both inhibitors, xylose and glucose, affected the hydrolysis process. The results showed that the thermal pretreatment of EFB enhanced the enzymatic hydrolysis yield. Enzymatic hydrolysis was shown to follow Michaelis Menten kinetic model, and the kinetic parameters were obtained to be K m = 22.16 g/L and Vm = 0.17 g/L/min.
The properties of native flour and starch were compared and the changes in their properties were evaluated following ozonation at 100 and 200 ppm. X-ray diffraction analysis indicated that crystallinity index of both ozonated banana flour and starch decreased by 1.6%, B-type pattern of native banana flour and starch did not change following ozonation. The presence of higher amounts of non-starch components decreased the sensitivity of flour to the oxidation, as indicated by the lower carboxyl content compared to that of starch. The flour also required higher ozone concentration than starch to alter its properties, particularly pasting properties. Ozonation tended to increase peak, hold and final viscosity of both. A prominent change in the freeze thaw stability of both flour and starch following ozonation was the most encouraging result. Ozonation also improved the solubility of flour which was important to reduce cooking loss when applied in a range of food products. The solubility improvement in the flour might be linked to the formation of new binding following ozonation presumably involving protein present in the granule surface.
Xylitol has beneficial health properties and can be found in nature albeit in small quantities. In commercial industries, xylitol is produced via chemical hydrogenation of xylose. This process, however, requires high purity of xylose as the raw material. Biotechnological process offers an alternative xylitol production process, using the hydrolysate of lignocellulosic material such as the agricultural waste oil palm empty fruit bunches (OPEFB) as raw material. This substances may contain glucose beside xylose. The presence of glucose as cosubstrate, in the fermentation medium is also a critical factor that regulates the xylitol production by yeasts. Glucose may repress the activity of the key xylose reductase enzyme involved in the xylose conversion into xylitol resulting in low yields of the product.The purpose of this study was to explore the ability of microorganism to produce xylitol from OPEFB hydrolysate. This paper describes the effect of glucose as the co-substrate in xylitol production by Debaryomyces hansenii ITBCC R85 and further the use of OPEFB hydrolyasate as substrate in xylitol production. This research showed that addition of co-substrate glucose affected the fermentation performance of D. hansenii in producing xylitol. Glucose concentration of 2.5 g/L or concentration ratio of glucose to xylose of 25 % gave the highest yield of xylitol. The fermentation using OPEFB hydrolysate containing glucose to xylose ratio more than 25 % gave lower xylitol yield, addressing the hydrolysis of OPEFB to be optimized further.
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