您好，欢迎访问湖北省农业科学院 机构知识库！
湖北省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process

文献类型： 外文期刊

作者： Shi, Jianbin 1 ; Yang, Qiulin 2 ; Lin, Lu 4 ;

作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nuclear Agr Technol, Wuhan 430064, Hubei Province, Peoples R China

2.S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China

3.Tianjin Univ Sci &Technol, Tianjin Key Lab Pulp & Paper, Tianjin 300457, Peoples R China

4.Xiamen Univ, Sch Energy Res, Xiamen 361005, Fujian Province, Peoples R China

关键词： Corn stalk;Hemicelluloses;Yellow liquor;Active oxygen cooking process

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31 % of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1->4)-3-D-xylopyranose backbones substituted with α-L-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process.

  • 相关文献

[1]Active Oxygen Pretreatment of Corn Stalk to Facilitate Biorefining: Structural Elucidation of Hemicelluloses in Yellow Liquor. Shi, Jianbin,He, Jianjun,Chen, Xueling,Mei, Xin,Guan, Jian,Cai, Sha,Xiang, Xia,Yang, Qiulin,Lin, Lu. 2015

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：湖北省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台