Effect of delignification on thermal degradation reactivities of hemicellulose and cellulose in wood cell walls
Journal of Wood Science, ISSN: 1611-4663, Vol: 67, Issue: 1
2021
- 29Citations
- 59Captures
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Article Description
The thermal degradation reactivities of cellulose and hemicellulose are substantially different in Japanese cedar (Cryptomeria japonica, a softwood) and Japanese beech (Fagus crenata, a hardwood). Uronic acid and its salts act as acid and base catalysts, respectively, and their specific placement in the cell walls has been considered a factor that influences degradation reactivity. In this study, the role of lignin in degradation reactivity was investigated using holocellulose prepared from cedar and beech woods. The thermal degradation reactivities of cellulose and hemicellulose in holocellulose were evaluated according to the recovery of hydrolyzable sugars from heat-treated samples and compared with those of wood samples. Results show that the reactivities of xylan and glucomannan in both woods became similar to those of the corresponding isolated samples when lignin was removed. By contrast, the cellulose in both woods became more reactive when lignin was removed, and the degradation could be separated into two modes depending on the reactivity. These results were analyzed in terms of the effect of lignin on the matrix of cell walls and the interaction between the matrix and surface molecules of cellulose microfibrils. Differential thermogravimetric curves of the holocellulose samples were obtained and explained in terms of the degradation of hemicellulose and cellulose. The reported findings will provide insights into the research fields of wood pyrolysis and cell wall ultrastructures.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85102041725&origin=inward; http://dx.doi.org/10.1186/s10086-021-01952-0; https://jwoodscience.springeropen.com/articles/10.1186/s10086-021-01952-0; http://link.springer.com/content/pdf/10.1186/s10086-021-01952-0.pdf; http://link.springer.com/article/10.1186/s10086-021-01952-0/fulltext.html; https://dx.doi.org/10.1186/s10086-021-01952-0
Springer Science and Business Media LLC
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