2017
DOI: 10.15376/biores.12.2.2407-2420
|View full text |Cite
|
Sign up to set email alerts
|

Structural Characterization of Lignin Isolated from Wheat-Straw during the Alkali Cooking Process

Abstract: aTo investigate the behavior of lignin during the alkali cooking process with different alkali doses, this work demonstrated the structural characteristics illustrated by spectroscopic analyses. Gel permutation chromatography (GPC) and nuclear magnetic resonance (NMR) indicated that the lignin was composed of typical structures for a grass, generally with S and G units and small amounts of H units. The main substructures present were β-O-4 aryl ether linkages, and there were lower amounts of β-β and β-5 linkag… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

0
7
0

Year Published

2017
2017
2024
2024

Publication Types

Select...
7

Relationship

2
5

Authors

Journals

citations
Cited by 7 publications
(7 citation statements)
references
References 28 publications
(34 reference statements)
0
7
0
Order By: Relevance
“…Lignin was extracted from the black liquor of wheat straw. The relevant data of the lignin and a more detailed description of the pulping conditions are given in the authors' previous work (Tian et al 2017).…”
Section: Methodsmentioning
confidence: 99%
“…Lignin was extracted from the black liquor of wheat straw. The relevant data of the lignin and a more detailed description of the pulping conditions are given in the authors' previous work (Tian et al 2017).…”
Section: Methodsmentioning
confidence: 99%
“…1:0.7 [ 25 , 27 ]. Wheat and rye lignin typically consist of a small amount of H and ~1:1 in S:G unit ratio [ 28 ]. Previous studies have shown that it has a lower purity and a broader molecular weight distribution than wood lignin [ 25–27 ].…”
Section: Introductionmentioning
confidence: 99%
“…The wheat bran predominantly contains non-starch polysaccharides (38%), starch (19%), proteins (18%), and lignin (6%), which is mainly a (G-S)-type (i.e., a ratio S:G:H of 0.9:1.0:0.19). , Noteworthy, ferulic acid is the most abundant phenolic compound in wheat bran lignin followed by p -coumaric acid: figures of 9.7 ± 0.4 and 2.6 ± 0.5 mg/g wheat bran have been reported . Ferulic acid is linked to arabinoxylans through ester links: in the context, to develop a sustainable process for its release, the enzymatic hydrolysis of ester bonds is particularly attractive because of its environmentally friendliness and energy efficiency .…”
Section: Resultsmentioning
confidence: 99%