Table 3.

Product profiles obtained after enzymatic hydrolysis using enzyme mixtures.

Composition of enzyme mixture, mg per gram solids DM					Monomeric sugars, % of theoretical maximum
					Glucose		Xylose
Ta EGII	At CBHI	At βG	Nf XYL	Ta XYL	1	2	1	2
3 mg	3 mg	1 mg	-	-	23.5	31.2	20.7	31.6
3 mg	3 mg	1 mg	1 mg	-	25.0	33.9	26.8	40.4
3 mg	3 mg	1 mg	-	1 mg	27.8	39.2	30.5	50.9
7 mg	-	1 mg	-	-	8.3	11.3	13.4	19.3

Carbohydrate analysis by GC of samples collected after 24 hours of hydrolysis at 55°C of 2% w/w hydrothermally pretreated wheat straw in 0.05 mol/l sodium citrate, pH 5.0, using different combinations of thermostable enzymes. Samples were analysed before (1) and after (2) mild acid hydrolysis.