Structural characterization of Chinese quince fruit lignin pretreated with enzymatic hydrolysis

Abstract

Lignin is an increasingly valuable raw material for industrial, pharmaceutical and the food industries; natural antioxidants are also being used more and more widely. The Chinese quince fruits have an abundance of lignins with antioxidant properties; however, the lignins cannot be isolated by the methods conventionally used on other sources (e.g., wood, straw). In this investigation, multi-enzymatic hydrolytic pretreatments were used to isolate lignins from Chinese quince fruit, and the structures of these multi-enzyme mixture lignin (EML) fractions were then analyzed and compared with conventional cellulolytic enzyme lignin (CEL). EML fractions are structurally similar to CEL fractions except for an increased S/G ratio, greater number of β-O-4 linkages, higher average molecular weight and decreased thermal stability. The EML-2 fraction in particular seemed most representative of the lignins isolated, and it exhibited the highest antioxidant activity in comparison with CEL and other EML fractions.