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Table 1 Microstructural parameters and main chemical composition changes of corn stover from different pretreatments

From: Effect of combined wet alkaline mechanical pretreatment on enzymatic hydrolysis of corn stover and its mechanism

Sample

D50 (µm)

Crystallinity (%)

Solid

Liquid

Solid yield (%)

Glucan (%)

Xylan (%)

Lignin (%)

Glucose1 (mg/g2)

Xylose (mg/g)

Arabinose (mg/g)

Acetic acid (mg/g)

lignin (mg/g)

WBM0-NaOH0%

182.8 ± 8.2j

43.8 ± 3.0ef

40.5 ± 0.3ab

22.1 ± 0.1bcd

19.4 ± 0.4d

46.5 ± 0.1d

15.9 ± 0.2a

2.1 ± 0.0a

1.1 ± 0.0a

7.8 ± 0.0a

91.1

WBM0-NaOH1%

226.6 ± 10.9k

42.9 ± 1.1e

42.4 ± 0.1bcd

23.0 ± 0.2de

17.8 ± 0.4cd

49.6 ± 0.2g

19.6 ± 0.1ba

3.4 ± 0.0b

25.4 ± 0.2e

11.9 ± 0.0e

80.0

WBM0-NaOH2%

250.2 ± 13.1 l

47.1 ± 0.2f

44.2 ± 0.3edf

23.2 ± 0.2de

16.7 ± 0.6c

51.8 ± 0.0h

25.1 ± 0.1de

5.8 ± 0.0h

33.3 ± 0.0j

15.9 ± 0.0i

73.6

WBM0-NaOH3%

283.8 ± 7.6m

43.6 ± 1.8ef

45.5 ± 1.2fgh

22.9 ± 0.6de

14.4 ± 0.6a

54.7 ± 0.2j

36.2 ± 0.3f

8.1 ± 0.1i

34.1 ± 0.0 l

17.2 ± 0.0j

74.5

WBM10-NaOH0%

81.5 ± 1.2 fg

41.5 ± 0.7de

39.5 ± 1.3a

21.4 ± 0.6abc

18.1 ± 0.7 cd

46.7 ± 0.1ef

21.9 ± 0.1Bb

3.4 ± 0.0b

1.7 ± 0.0b

9.3 ± 0.0c

93.2

WBM10-NaOH1%

86.5 ± 0.7gh

40.5 ± 0.9cde

42.7 ± 0.2abcd

23.5 ± 0.2ef

16.5 ± 0.9bc

41.9 ± 0.1c

20.5 ± 0.0b

4.8 ± 0.0f

29.6 ± 0.2g

15.3 ± 0.0h

79.3

WBM10-NaOH2%

94.0 ± 0.8hi

41.2 ± 0.4de

46.6 ± 0.8ghi

22.4 ± 0.6cde

14.8 ± 0.1ab

47.0 ± 0.0f

52.4 ± 0.1 g

16.7 ± 0.0j

31.4 ± 0.0i

24.5 ± 0.0 m

72.4

WBM10-NaOH3%

96.1 ± 0.6i

42.7 ± 1.4e

48.1 ± 0.2ijk

21.1 ± 0.2ab

14.3 ± 0.1a

60.2 ± 0.1 m

98.8 ± 0.1i

24.1 ± 0.0 l

35.7 ± 0.0 m

26.0 ± 0.0o

65.4

WBM20-NaOH0%

37.3 ± 0.2b

36.6 ± 0.6ab

39.9 ± 1.2a

22.2 ± 0.7bcd

17.0 ± 0.4c

56.5 ± 0.2 k

24.2 ± 0.2d

3.7 ± 0.0c

2.2 ± 0.1c

9.1 ± 0.0b

92.0

WBM20-NaOH1%

50.3 ± 0.2c

38.4 ± 1.0bcd

44.7 ± 0efg

24.4 ± 0.4f

17.4 ± 0.4c

46.2 ± 0.0d

22.6 ± 0.1Ad

5.0 ± 0.0g

28.1 ± 0.1f

15.0 ± 0.0g

80.8

WBM20-NaOH2%

65.3 ± 0.3de

37.4 ± 1.5abc

47.7 ± 0.9hij

23.0 ± 0.2de

14.8 ± 0.5ab

49.8 ± 0.1g

56.0 ± 0.0h

17.7 ± 0.0k

31.0 ± 0.1h

25.5 ± 0.0n

67.5

WBM20-NaOH3%

77.2 ± 0.3f

35.2 ± 0.7ab

50.1 ± 0.2kl

21.0 ± 0.1ab

14.5 ± 0.3a

58.5 ± 0.0l

102.2 ± 0.3j

24.1 ± 0.0l

33.7 ± 0.2k

22.6 ± 0.0 l

63.2

WBM30-NaOH0%

27.1 ± 0.2a

33.6 ± 0.4a

41.6 ± 0.9abc

22.9 ± 0.3de

17.7 ± 1.0c

40.4 ± 0.1b

25.6 ± 0.2e

3.9 ± 0.0d

1.3 ± 0.0a

11.7 ± 0.0d

91.3

WBM30-NaOH1%

37.7 ± 0.1b

36.1 ± 1.1ab

43.2 ± 0.6cde

23.6 ± 0.4ef

16.5 ± 0.9bc

37.6 ± 0.2a

19.8 ± 0.0b

4.5 ± 0.0e

23.6 ± 0.2d

13.2 ± 0.0f

83.2

WBM30-NaOH2%

56.8 ± 0.1cd

34.0 ± 0.1a

49.6 ± 0.7jkl

23.5 ± 0.4ef

14.4 ± 0.3a

54.0 ± 0.0i

56.1 ± 0.3h

17.7 ± 0.1k

34.3 ± 0.1l

20.2 ± 0.0k

62.0

WBM30-NaOH3%

67.4 ± 0.4e

35.4 ± 0.5ab

50.7 ± 0.6l

20.5 ± 0.1a

14.3 ± 0.0a

61.7 ± 0.2n

103.3 ± 1.3k

25.3 ± 0.2m

35.6 ± 0.1m

22.6 ± 0.0l

62.1

  1. 1The total sugar content of glucose, xylose and arabinose includes monosaccharide and oligosaccharide
  2. 2mg/g corn stover before pretreatment
  3. Different lowercase letters in the same column indicate significant differences (p < 0.01)