Xylooligosaccharides Production from Arundo donax

Abstract

Samples of Arundo donax were subjected to isothermal autohydrolysis, defined by temperature, 150-195 degrees C; time, 0-15 h; and liquor to solid ratio, 8 g/g. The effect of the operational variables on the yield and composition of both liquid and solid phases obtained after the treatments has been studied. The oligomer concentration and composition have been determined. In the conditions leading to maximum oligomers concentration (defined by dimensionlees time theta=1) it can be produced up to 17.7 g oligomers/100 g raw material and four acetyl groups/10 xylose monomers. These oligomers are the mean of 50% of nonvolatile compounds. In these conditions, cellulose is almost quantitatively retained in the solid phase, whereas lignin is solubilized at 9%.

Production of feruloylated arabinoxylo-oligosaccharides from maize (Zea mays) bran by microwave-assisted autohydrolysis

“…Using this approach, saccharides of degree of polymerisation (DP) two or higher are considered oligosaccharides. This is different than the normal definition of oligosaccharides, which usually refers to a DP of 3-10 (Tungland & Meyer, 2002), but is nevertheless a common practice when referring to autohydrolysate liquors (Caparros, Garrote, Ariza, Diaz, & Lopez, 2007;Carvalheiro, Esteves, Parajo, Pereira, & Girio, 2004).…”

Xylooligosaccharides (XOS) as an Emerging Prebiotic: Microbial Synthesis, Utilization, Structural Characterization, Bioactive Properties, and Applications

“…In a recent study, samples of Arundo donax were subjected to isothermal autohydrolysis for the production of XOS (Caparros and others 2007). The effects of operational variables on the yield and composition of both liquid and solid phases obtained after the treatments have been studied; and the oligomer concentration and composition were determined.…”

Microwave-assisted acid hydrolysis to produce xylooligosaccharides from sugarcane bagasse hemicelluloses

“…Particular emphasis has been placed on xylooligosaccharides (XOS), which are sugar oligomers made up of xylose residues through b-(1 ? 4)-linkages where the number of xylose residues involved in their formation varies from 2 to 7 (Caparrós, Garrote, Ariza, Díaz, & López, 2007). This is mainly due to their remarkable potential for utilisation in many fields including pharmaceuticals, feed formulations and agricultural purposes (Vázquez, Alonso, Domínguez, & Parajó, 2000).…”