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Carbohydrate content of black liquor and precipitated lignin at different ionic strengths in flow-through kraft cooking
Chalmers Univ Technol, Dept Chem & Biol Engn, Forest Prod & Chem Engn, SE-41296 Gothenburg, Sweden..
Sodra Innovat, SE-43286 Varobacka, Sweden..
KTH, School of Engineering Sciences in Chemistry, Biotechnology and Health (CBH), Centres, Wallenberg Wood Science Center. Chalmers Univ Technol, Dept Chem & Chem Engn, Forest Prod & Chem Engn, SE-41296 Gothenburg, Sweden.ORCID iD: 0000-0002-2120-6513
2018 (English)In: Holzforschung, ISSN 0018-3830, E-ISSN 1437-434X, Vol. 72, no 7, p. 539-547Article in journal (Refereed) Published
Abstract [en]

The influence of sodium ion concentration [Na+] on the dissolution of carbohydrates in black liquor (BL) during flow-through kraft cooking of Scots pine wood meal (Pinus sylvestris) was studied. Fractions of BL were collected at different times and the carbohydrate content of the various fractions was analysed. Lignin was precipitated from the BL by lowering the pH, and the carbohydrate content of the precipitated lignins (L-prec) was also examined. The molecular weight distribution (MWD) of the L-prec samples was analysed. Xylose (Xyl) was found to be the most predominant sugar in BL aside from arabinose (Ara) and galactose (Gal), while the amounts of these sugars decreased with increasing levels of [Na+] in the cooking liquor. The minor amounts of mannose (Man) found in BL was not influenced by the [Na+]. The effects of NaCl and Na2CO3 on the carbohydrate dissolution were similar, but slightly lower concentrations of Ara and Xyl were found in the case of NaCl application. All of the L-prec samples contained some carbohydrate residues, the contents of which increased with increasing cooking time and decreased with higher [Na+]. It can be concluded that arabinoglucuronoxylan (AGX) along with arabinogalactans (AG) and arabinan, are covalently linked to lignin. The glucose (Glc) residue detected in L-prec may originate from 1,3-beta-glucan linked to lignin.

Place, publisher, year, edition, pages
WALTER DE GRUYTER GMBH , 2018. Vol. 72, no 7, p. 539-547
Keywords [en]
black liquor, flow-through reactor, ionic strength, kraft cooking, precipitated lignin, sodium ion concentration, softwood
National Category
Paper, Pulp and Fiber Technology
Identifiers
URN: urn:nbn:se:kth:diva-232402DOI: 10.1515/hf-2017-0146ISI: 000437362700003Scopus ID: 2-s2.0-85048404663OAI: oai:DiVA.org:kth-232402DiVA, id: diva2:1235635
Note

QC 20180726

Available from: 2018-07-26 Created: 2018-07-26 Last updated: 2018-07-26Bibliographically approved

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