Effects of sodium carbonate pretreatment on the chemical compositions and enzymatic saccharification of rice straw

Abstract The effects of sodium carbonate (Na 2 CO 3 ) pretreatment on the chemical compositions and enzymatic saccharification of rice straw were investigated. The enzymatic digestibility of rice straw is enhanced after pretreatment since pretreated solids show significant delignification with high sugar availability. During pretreatment, an increasing temperature and Na 2 CO 3 charge leads to enhanced delignification, whereas an increased degradation of polysaccharides as well, of which xylan acts more susceptible than glucan. The sugar recovery of enzymatic hydrolysis goes up rapidly with the total titratable alkali (TTA) increasing from 0% to 8%, and then it reaches a plateau. The highest sugar recovery of rice straw after pretreatment, 71.7%, 73.2%, and 76.1% for total sugar, glucan, and xylan, respectively, is obtained at 140 °C, TTA 8% and cellulase loading of 20 FPU/g-cellulose. In this condition, the corresponding delignification ratio of pretreated solid is 41.8%, while 95% of glucan and 76% of xylan are conserved.