Improving the thermal stability of different types of xylan by acetylation

Abstract

The impact of various degrees of acetylation on improving the thermal stability of xylan isolated from different botanical source has been studied; methylglucuronoxylan from birch and eucalyptus, arabinoglucuronoxylan from spruce and glucuronoarabinoxylan from sugarcane bagasse and straw. The lower molecular weight of non- acetylated methylglucuronoxylan (17.7–23.7 kDa) and arabinoglucuronoxylan (16.8 kDa) meant that they were more soluble in water than glucuronoarabinoxylan (43.0–47.0 kDa). The temperature at the onset of degradation increased by 17–61 °C and by 75–145 °C for low and high acetylated xylans respectively, as a result of acetylation. A glass transition temperature in the range of 121–132 °C was observed for the samples non-acetylated and acetylated at low degree of acetylation (0.0-0.6). The acetylation to higher degrees (1.4–1.8) increased the glass transition temperature of the samples to 189–206 °C. Acetylation proved to be an efficient method for functionalization of the xylan to increase the thermal stability.