title: The structural changes of the bagasse hemicelluloses during the cooking process involving active oxygen and solid alkali.
abstract: This work describes the structural changes of bagasse hemicelluloses during the cooking process involving active oxygen (O(2) and H(2)O(2)) and solid alkali (MgO). The hemicelluloses obtained from the bagasse raw material, pulp, and yellow liquor were analyzed by high-performance anion-exchange chromatography (HPAEC), gel permeation chromatography (GPC), Fourier transform infrared spectroscopy (FT-IR), and (1)H-(13)C 2D hetero-nuclear single quantum coherence spectroscopy (HSQC). The results revealed that the structure of the bagasse hemicelluloses was L-arabino-(4-O-methylglucurono)-D-xylan. Some sugar units in hemicelluloses were oxidized under the cooking conditions. Additionally, the backbones and the ester linkages of hemicelluloses were heavily cleaved during the cooking process.
authors.affiliation: State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, Guangdong Province, China. shijianbin1022@126.com
authors.forename: Jian-Bin
authors.initials: JB
authors.lastname: Shi
authors.forename: Qiu-Lin
authors.initials: QL
authors.lastname: Yang
authors.forename: Lu
authors.initials: L
authors.lastname: Lin
authors.forename: Jun-Ping
authors.initials: JP
authors.lastname: Zhuang
authors.forename: Chun-Sheng
authors.initials: CS
authors.lastname: Pang
authors.forename: Tu-Jun
authors.initials: TJ
authors.lastname: Xie
authors.forename: Ying
authors.initials: Y
authors.lastname: Liu
mesh_terms: D002482:Cellulose / Q000737:chemistry*; D003296:Cooking; D008277:Magnesium Oxide / Q000737:chemistry*; D008970:Molecular Weight; D010100:Oxygen / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D014574:Uronic Acids / Q000737:chemistry
chemical_list: D011134:Polysaccharides; D014574:Uronic Acids; D008277:Magnesium Oxide; C007916:hemicellulose; D002482:Cellulose; C027433:bagasse; D010100:Oxygen