Lignin detaching from the oxidative delignified softwood during enzymatic hydrolysis and its effect on carbohydrate saccharification

Abstract

Most studies about the influence of lignin on enzymatic digestibility of lignocellulose have focused on the content and properties, but less on the detaching behavior of lignin. The samples were prepared from Pinus massoniana wood chips by kraft cooking followed by delignification using oxygen/alkali (KP-O) and chlorine dioxide (KP-D), respectively. Two oxidative delignified samples with a similar lignin content were subject to enzymatic hydrolysis at both pH of 5.0 and 5.5 to investigate the effects of lignin detached rate (LDR) on substrate enzymatic digestibility (SED). The LDRs and the SEDs from both samples increased with the enzymatic hydrolysis time, and the situations of KP-D were much higher than those of KP-O under the same enzymatic hydrolysis time. The results of enzymatic hydrolysis at an elevated pH of 5.5 and the changes in concentration of free cellulase of the two samples indicated that the lignin detaching increased the free cellulase concentration, and thus promoted the enzymatic digestibility. Moreover, lignin distribution analysis by X-ray photoelectric spectroscopy and confocal laser scanning microscopy indicated surface lignin being preferentially detached. This work provided a reference for rationally designing pretreatment strategies, which can improve the efficiency of enzyme hydrolysis of lignocellulosic biomass.