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Selecting Suitable Near-Native Lignins for Research

Journal Article · · Journal of Agricultural and Food Chemistry
 [1];  [2];  [3];  [4];  [4]
  1. Guangdong Academy of Sciences (China); Guangdong Academy of Sciences Institute of Microbiology
  2. Wisconsin Energy Institute, Madison, WI (United States); University of Wisconsin−Madison, WI (United States)
  3. École Polytechnique Fédérale de Lausanne (Switzerland)
  4. Guangdong Academy of Sciences (China)

There are several methods to isolate near-native lignins, including milled-wood lignin, enzymatic lignin, cellulolytic enzyme lignin, and enzymatic mild-acidolysis lignin. Which one is the most representative of the native lignin? Herein, near-native lignins were isolated from different plant groups and structurally analyzed to determine how well these lignins represented their native lignin counterparts. Analytical methods were applied to understand the molecular weight, monomer composition, and distribution of interunit linkages in the structure of the lignins. The results indicated that either enzymatic lignin or cellulolytic enzyme lignin may be used to represent native lignin in softwoods and hardwoods. None of the lignins, however, appeared to represent native lignins in grasses (monocot plants) because of substantial syringyl/guaiacyl differences. Furthermore, complicating the understanding of grass lignin structure, large amounts of hydroxycinnamates acylate their polysaccharides and, when released, are often conflated with actual lignin monomers.

Research Organization:
Great Lakes Bioenergy Research Center, Madison, WI (United States)
Sponsoring Organization:
USDOE Office of Science (SC), Biological and Environmental Research (BER)
Grant/Contract Number:
SC0018409
OSTI ID:
2294065
Journal Information:
Journal of Agricultural and Food Chemistry, Journal Name: Journal of Agricultural and Food Chemistry Journal Issue: 51 Vol. 71; ISSN 0021-8561
Publisher:
American Chemical SocietyCopyright Statement
Country of Publication:
United States
Language:
English

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  • Journal of Agricultural and Food Chemistry, Vol. 53, Issue 25, p. 9639-9649 https://doi.org/10.1021/jf0515330
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