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Updated: Jul 11, 2026

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Ammonia Fiber Expansion (AFEX) Pretreatment of Lignocellulosic Biomass
Published on: April 18, 2020
Enriched arabinoxylan in corn fiber for value-added products
Bin Wang1, Biao Cheng, Hao Feng
1Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Biotechnology Letters
|September 25, 2007
Summary
This study developed a two-step process to separate hexose and pentose sugars from corn fibers. The method efficiently retains pentosans while removing hexoses, enabling value-added product development.
Area of Science:
- Biomass valorization
- Biochemical engineering
- Agricultural waste utilization
Background:
- Wet milling of corn produces significant fiber byproducts.
- Corn fibers contain valuable hexose and pentose sugars.
- Efficient separation is key for producing value-added products from biomass.
Purpose of the Study:
- To develop and evaluate a two-step process for separating hexose and pentose components from corn fibers.
- To optimize conditions for enhanced enzymatic hydrolysis and component recovery.
- To assess the potential for producing value-added products from separated corn fiber fractions.
Main Methods:
- Hot water pretreatment of corn fibers at 121°C followed by glucoamylase hydrolysis.
- Second hot water pretreatment at 140-170°C, followed by enzymatic hydrolysis.
- Analysis of enzymatic digestibility of cellulose and arabinoxylan.
Main Results:
- The two-step pretreatment significantly improved enzymatic digestibility of cellulose over arabinoxylan.
- Up to 90% of arabinoxylan was retained in solid form after enzymatic hydrolysis.
- Most hexose components were effectively removed from the corn fiber matrix.
Conclusions:
- The developed two-step process is effective for separating hexose and pentose sugars from corn fibers.
- This method facilitates the recovery of valuable arabinoxylan-rich solid fractions.
- The process shows promise for the biorefinery concept and value-added product generation from agricultural residues.

