Enhancing enzymatic digestibility of waste wheat straw by presoaking to reduce the ash-influencing effect on autohydrolysis

Abstract

Abstract Background The acid buffering capacity of high free ash in waste wheat straw (WWS) has been revealed to be a significant hindrance on the efficiency of autohydrolysis pretreatment. Previous researches have mainly relied on washing to eliminate the influence of ash, and the underlying mechanism of the ash influencing was not extensively investigated. Presently, studies have found that cations can destroy the acid buffering capacity of ash through cation exchange. Herein, different cations were applied to presoak WWS with the aim to overcome the negative effects of ash on autohydrolysis efficiency, further improving its enzymatic digestibility. Results Results showed that cations can be adsorbed on the surface of the material by electrostatic adsorption to change the acid buffering capacity of WWS. The acid buffering capacity of 120 mM Fe2+ presoaked WWS is reduced from 226.3 mmol/pH-kg of original WWS to 79.3 mmol/pH-kg. This reduced the autohydrolysis pretreatment medium pH from 5.7 to 3.8 and promoted the removal of xylan from 61.7 to 83.7%. In addition, the enzymatic digestibility of WWS was enhanced from 49.7 to 86.3% by presoaking with 120 mM Fe2+ solution. The relationship between enzymatic accessibility and hydrophobicity with enzymatic digestibility of the autohydrolyzed WWS was analyzed. Conclusions The results showed that the acid buffering capacity of the high free ash was detrimental for the autohydrolysis efficiency of WWS. After WWS was presoaked with different cations, the acid buffering capacity of ash was weakened by cation exchange and electrostatic adsorption, which improved the autohydrolysis efficiency. The results expound that the enzymatic digestibility of WWS can be enhanced through presoaking to reduce the ash-influencing effect on autohydrolysis.