title: The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process.
abstract: 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)-β-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.
authors.affiliation: Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, Hubei Province, China; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, Guangdong Province, China. Electronic address: shijianbin1022@126.com.
authors.forename: Jianbin
authors.initials: J
authors.lastname: Shi
authors.affiliation: State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, Guangdong Province, China; Tianjin Key Laboratory of Pulp & Paper, Tianjin University of Science & Technology, Tianjin 300457, China.
authors.forename: Qiulin
authors.initials: Q
authors.lastname: Yang
authors.affiliation: School of Energy Research, Xiamen University, Xiamen 361005, Fujian Province, China. Electronic address: lulin@xmu.edu.cn.
authors.forename: Lu
authors.initials: L
authors.lastname: Lin
mesh_terms: D003296:Cooking; D006358:Hot Temperature; D008031:Lignin / Q000737:chemistry*; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry
chemical_list: D011134:Polysaccharides; C007916:hemicellulose; D008031:Lignin; D010100:Oxygen
keywords: Active oxygen cooking process; Corn stalk; Hemicelluloses; Yellow liquor