The influence of glucose and ethanol on enzymic hydrolysis of steam-exploded bagasse

summary The rate of enzymic hydrolysis of steam-exploded bagasse was found to decrease linearly with increasing concentration of glucose and ethanol, with complete cessation of reaction predicted in the presence effects of glucose and ethanol were found to be additive. The significantly greater tolerance of the enzyme to ethanol can be utilised in the simultaneous hydrolysis and fermentation of bagasse cellulose to improve hydrolysis rate.     

Products of aminolysis and enzymic hydrolysis of the cephalosporins

1. The reaction of cephalosporins with ammonia, amino acids and other simple amino compounds in weakly alkaline aqueous solutions yields labile compounds with lambda(max.) 230nm. The reaction of deacetyl- and deacetoxy-cephalosporins under similar conditions yields compounds with lambda(max.) 260nm. 2. Hydrolysis with a beta-lactamase results in the formation of compounds with lambda(max.) 230nm from deacetylcephalosporins and cephalosporins, but not from deacetoxycephalosporins. 3. These different compounds decompose to give penaldates and penamaldates derived from the side chain and the carbon atoms of the beta-lactam ring. 4. Derivatives similar to those obtained with simple amino compounds appear to be formed when cephalosporins and their analogues react with lysine polymers. 5. Some of the chemical and physical properties of the various derivatives have been studied and tentative structures for them are proposed. 6. Possible implications of the results in relation to the immunological properties of the cephalosporins are discussed.     

Assay for the enzymic hydrolysis of penicillin and acylhydroxamates

A rapid and easily reproducible assay for penicillin acylase and aliphatic amidase activity is described. The method, which is based on the colorimetric estimation of proton release, is very sensitive and rates as low as 0.5 nmoles/minute can be measured readily. Determination of the kinetic constants of the enzymes gave results as good as or better than standard procedures.     

Alkali-explosion pretreatment of straw and bagasse for enzymic hydrolysis

Sugarcane bagasse and wheat straw were subjected to alkali treatment at 200 degrees C for 5 min and at 3.45 MPa gas pressure (steam and nitrogen), followed by an explosive discharge through a defibrating nozzle, in an attempt to improve the rate and extent of digestibility. The treatment resulted in the solubilization of 40-45% of the components and in the production of a pulp that gave saccharification yields of 80 and 65% in 8 h for bagasse and wheat straw, respectively. By comparison, alkali steaming at 200 degrees C (1.72 MPa) for 5 min gave saccharification yields of only 58 and 52% in 48 h. The increase in temperature from 140 to 200 degrees C resulted in a gradual increase in in vitro organic matter digestibility (IVOMD) for both the substrates. Also, the extent of alkalinity during pretreatment appears to effect the reactivity of the final product towards enzymes. Pretreatment times ranging from 5 to 60 caused a progressive decline in the IVOMD of bagasse and wheat straw by the alkali explosion method and this was accompanied by a progressive decrease in pH values after explosion. In the alkali-steaming method, pretreatment time had no apparent effect with either substrate. An analysis of the alkali-exploded products showed that substantial amounts of hemicellulose and a small proportion of the lignin were solubilized. The percentage crystallinity of the cellulose did not alter in either substrate but there was a substantial reduction in the degree of polymerization. The superiority of the alkali-explosion pretreatment is attributed to the efficacy of fiber separation and disintegration; this increases the surface area and reduces the degree of polymerization.