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Bioresour Technol. 2012 Jan;103(1):192-200. doi: 10.1016/j.biortech.2011.09.073. Epub 2011 Sep 22.

Effects of grinding processes on enzymatic degradation of wheat straw.

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  • 1INRA, UMR 1208 IATE Agropolymers Engineering and Emerging Technologies, INRA/CIRAD/UM2/SupAgro, 2 place Pierre Viala, F-34060 Montpellier, France.


The effectiveness of wheat straw fine to ultra-fine grindings at pilot scale was studied. The produced powders were characterised by their particle-size distribution (laser diffraction), crystallinity (WAXS) and enzymatic degradability (Trichoderma reesei enzymatic cocktail). A large range of wheat-straw powders was produced: from coarse (median particle size ∼800 μm) to fine particles (∼50 μm) using sieve-based grindings, then ultra-fine particles ∼20 μm by jet milling and ∼10 μm by ball milling. The wheat straw degradability was enhanced by the decrease of particle size until a limit: ∼100 μm, up to 36% total carbohydrate and 40% glucose hydrolysis yields. Ball milling samples overcame this limit up to 46% total carbohydrate and 72% glucose yields as a consequence of cellulose crystallinity reduction (from 22% to 13%). Ball milling appeared to be an effective pretreatment with similar glucose yield and superior carbohydrate yield compared to steam explosion pretreatment.

Copyright © 2011 Elsevier Ltd. All rights reserved.

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