Structural characterization of lignin-carbohydrate complexes from Chinese quince fruits extracted after enzymatic hydrolysis pretreatment

Abstract

Chinese quince fruit (CQF) contains abundant pectin; however, the pectin cannot be efficiently separated by conventional approaches because of strong lignin-carbohydrate complexes (LCC). In this study, to elucidate the structural characteristics of the original LCC formed by lignin and pectin in CQF, single and multiple enzymatic hydrolysis pretreatments were innovatively performed, and the resulting LCC preparations were comprehensively characterized using a series of techniques. The enzymatic hydrolysis pretreatments significantly increase the LCC yield, releasing LCC fractions with low molecular weights (Mw = 4660–8288 Da). LCC-4, isolated by pretreatment with cellulase plus xylanase, had the highest galacturonic acid content (15.5 %), followed by LCC-2 (isolated by xylanase pretreatment) of 14.0 %. In CQF, lignin develops lignin-carbohydrate (LC) bonds with pectin to form LCC, with phenyl-glycoside bond being the dominant linkage. Although the pectinase pretreatment reduced the pectin content, signals of the LC linkages in the 2D-HSQC spectra were enhanced. LCC-4 could be considered as the most representative of the original LCC in CQF due to its high pectin content and multiple LCC signals in the 2D-HSQC spectrum. The structural understanding of the original LCC in CQF will lay a foundation for designing appropriate methods for extracting pectin from CQF.