Effect of the Degree of Acetylation on the Enzymatic Digestion of Acetylated Xylans

David Mitchell, Karel Grohmann, Michael Himmel, Bruce Dale, Herbert Schroeder

Research output: Contribution to journalArticlepeer-review

53 Scopus Citations

Abstract

The effect of the degree of acetylation on the enzymatic digestibility of acetylated xylans has been investigated. Oatspelts xylans were reacetylated to degrees of 0.26 to 1.67 moles acetyl groups per mole of anhydroxylose units. These acetylated samples were then used to study the effect of acetylation on the xylanase (EC 3.2.1.8) and acetyl esterase (EC 3.1.1.6) activities of a commercial Trichoderma reesei cellulase preparation. The enzymatic digestibility was dramatically affected by the degree of acetylation. The onset of resistance is similar for both the xylanase and acetyl esterase enzymes, and both enzymes were completely inhibited by a degree of acetylation of 1.5 moles acetyl groups per mole anhydroxylose units at all enzyme loadings.

Original languageAmerican English
Pages (from-to)111-121
Number of pages11
JournalJournal of Wood Chemistry and Technology
Volume10
Issue number1
DOIs
StatePublished - 1990

Bibliographical note

Work performed by Applied Biological Sciences Section, Biotechnology Research Branch, Solar Fuels Division, Solar Energy Research Institute, Golden, Colorado, and Colorado State University, Ft. Collins, Colorado

NREL Publication Number

  • ACNR/JA-232-10617

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