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Mark T. Holtzapple

Researcher at Texas A&M University

Publications -  79
Citations -  15601

Mark T. Holtzapple is an academic researcher from Texas A&M University. The author has contributed to research in topics: Biomass & Enzymatic hydrolysis. The author has an hindex of 37, co-authored 70 publications receiving 14817 citations. Previous affiliations of Mark T. Holtzapple include Novozymes & Texas A&M University System.

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Features of promising technologies for pretreatment of lignocellulosic biomass.

TL;DR: This paper reviews process parameters and their fundamental modes of action for promising pretreatment methods and concludes that pretreatment processing conditions must be tailored to the specific chemical and structural composition of the various, and variable, sources of lignocellulosic biomass.
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Coordinated development of leading biomass pretreatment technologies.

TL;DR: Comparative data were developed on sugar recovery from hemicellulose and cellulose by the combined pretreatment and enzymatic hydrolysis operations when applied to corn stover through a Biomass Refining Consortium for Applied Fundamentals and Innovation (CAFI).
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Fundamental factors affecting biomass enzymatic reactivity.

TL;DR: An empirical model was identified that describes the roles of lignin content, acetyl contents, and crystallinity indices in enzymatic hydrolysis and the digestibility of several lime-treated biomass samples agreed with the empirical model.
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Comparative sugar recovery data from laboratory scale application of leading pretreatment technologies to corn stover

TL;DR: Overall sugar yields from hemicellulose and cellulose in the coupled pretreatment and enzymatic hydrolysis operations were high and high for all of the pretreatments with corn stover, and high-pH methods were found to offer promise in reducing cellulase use provided hemICEllulase activity can be enhanced.
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Structural features affecting biomass enzymatic digestibility.

TL;DR: The digestibility results showed that lignin content and biomass crystallinity dominated digestibility whereas acetyl content had a lesser effect andCrystallinity reduction tremendously increased the initial hydrolysis rate and reduced the Hydrolysis time or the amount of enzyme required to attain high digestibility.