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Valorization of Wheat Byproducts for the Co-Production of Packaging Material and Enzymes
University of Borås, Faculty of Textiles, Engineering and Business. Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte, 59078-970 Natal, Brazil.ORCID iD: 0000-0002-1711-7294
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.
2020 (English)In: Energies, E-ISSN 1996-1073, Vol. 13, no 6Article in journal (Refereed) Published
Abstract [en]

Waste management systems are overloaded with huge streams of plastic, a large part of this being originated from packaging. Additionally, the production of wheat, one of the most cultivated crops in the world, generates low-value lignocellulosic materials, which are mostly discarded. In this study, the wheat lignocellulosic byproducts straw and bran were used for the co-production of enzymes and bio-based materials with possible application as packaging via the compression molding method. The mechanical properties of the films were studied based on the effects of the removal of lignin by alkali and biological pretreatment, the growth of filamentous fungi, the size of the particles, and the enzyme recovery. Generally, the straw films were stiffer than the bran ones, but the highest Young’s modulus was obtained for the biologically pretreated bran (1074 MPa). The addition of a step to recover the fungal cellulases produced during the cultivation had no statistical effect on the mechanical properties of the films. Moreover, alkali and biological pretreatments improved the anaerobic biodegradability of the straw films. Thus, the wheat bran and straw can be used for the co-production of enzymes, materials, and biogas, potentially changing how wheat and packaging wastes are managed.

Place, publisher, year, edition, pages
2020. Vol. 13, no 6
Keywords [en]
biodegradability, bio-based material, filamentous fungi, Trametes versicolor, wheat
National Category
Economics and Business
Identifiers
URN: urn:nbn:se:hb:diva-24858DOI: 10.3390/en13061300ISI: 000528727500005Scopus ID: 2-s2.0-85081720441OAI: oai:DiVA.org:hb-24858DiVA, id: diva2:1520917
Available from: 2021-01-21 Created: 2021-01-21 Last updated: 2023-08-28Bibliographically approved

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Souza Filho, PedroZamani, AkramFerreira, Jorge

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