4.7 Article

Comparison of enzymatic saccharification and lignin structure of masson pine and poplar pretreated by p-Toluenesulfonic acid

Journal

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 151, Issue -, Pages 861-869

Publisher

ELSEVIER
DOI: 10.1016/j.ijbiomac.2020.02.242

Keywords

p-Toluenesulfonic acid (p-TsOH); Enzymatic hydrolysis; Lignin structure

Funding

  1. National Natural Science Foundation of China [31730106, 21704045]
  2. National First-class Disciplines (PNFD)

Ask authors/readers for more resources

p-Toluenesul fonic acid (p-TsOH) with the hydrotropic and recyclable properties is widely used for rapid remove of lignin from lignocelluloses at low temperature (<100 degrees C). In this work, both softwood masson pine and hardwood poplar were pretreated with p-TsOH under different conditions and then subjected to enzymatic hydrolysis to compare the elect of p-TsOH pretreatment on their saccharification and lignin structure. Results showed p-TsOH has sensitive selectivity to lignin structure during pretreatment. Around 95% of lignin in poplar can be dissolved at 80 T within 30 min, while for masson pine, the delignification is only 50%. Following enzymatic hydrolysis with cellulase loading of 20 FPU/g-cellulose for 72 h, the highest sugar yield of pretreated poplar and masson pine is 92.13% and 29.46%, respectively, which indicates that p-TsOH pretreatment alone works well with hardwoods ( poplar). Structural analysis of removed lignin implies that p-TsOH mainly results in the cleavage of beta-aryl ether bonds of lignin side chains, and the aromatic structure of lignin keeps intact. p-TsOH pretreatment shows the key advantages of low cost and rapid delignification for highly enzymatic saccharification, and provides a promising and green pathway for the development of low cost and sustainable bio-based products for developing a bio-based economy. (C) 2020 Elsevier B.V. All rights reserved.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available