Hydrothermal Liquefaction of Model Compounds Protein and Glucose: Effect of Maillard Reaction on Low Lipid Microalgae

Abstract

Reaction between protein and carbohydrate is important for the hydrothermal liquefaction (HTL) of low lipid microalgae. Model compounds glucose and soy protein were used to simulate the HTL of low lipid microalgae under different conditions. Transfer of element and distributions of compounds were quantified to study the effect of Maillard reaction during HTL. Solid residue was mainly caused by dehydration of glucose. Deamination was the main reaction for protein, although most of the nitrogen was presented in aqueous or gas products, high protein content had bad effects on the quality of bio-crude. Interaction between protein and glucose at optimal ratio could prevent the production of solid residue from glucose and counteract bad effects of protein during HTL, thus promote the quality and yield of bio-crude.