Succinoylation of sugarcane bagasse under ultrasound irradiation

• Published in: Bioresource technology Vol. 99; no. 5; pp. 1465 - 1473
• Main Authors: Liu, C.F., Sun, R.C., Qin, M.H., Zhang, A.P., Ren, J.L., Ye, J., Luo, W., Cao, Z.N.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-03-2008; [New York, NY]: Elsevier Ltd; Elsevier
• Subjects: Biological and medical sciences; Cellulose - chemistry; Cellulose - radiation effects; Chemical modification; Food industries; Fundamental and applied biological sciences. Psychology; Industrial Waste; Refuse Disposal - methods; Saccharum - chemistry; Succinic anhydride; Succinic Anhydrides - chemistry; Succinoylation; Sugarcane bagasse; Ultrasonics; Ultrasound irradiation; Use and upgrading of agricultural and food by-products. Biotechnology; Succinoylation; Chemical modification; Succinic anhydride; Ultrasound irradiation; Sugarcane bagasse; Sugar cane(by product); Bagasse; Siugarcane bagasse; Irradiation; Ultrasound
• ISSN: 0960-8524; 1873-2976
• DOI: 10.1016/j.biortech.2007.01.062

The chemical modification of sugarcane bagasse with succinic anhydride using pyridine as solvent after ultrasound irradiation was studied. The optimized parameters included ultrasound irradiating time 0–50
min, reaction time 30–120
min, succinic anhydride concentration by the ratio of dried sugarcane bagasse to succinic anhydride from 1:0.25 to 1:1.50, and reaction temperature 75–115
°C are required in the process. The extent of succinoylation was measured by the weight percent gain (WPG), which increased with increments of reaction time, succinic anhydride concentration, and reaction temperature. The ultrasound irradiation has a positive effect on bagasse succinoylation process. On the other hand, the ultrasonic pre-treatment application broke down the cell wall polymers, resulting in, therefore, a negative effect on the WPG. Evidences of succinoylation were also provided by FT-IR and CP MAS
13C NMR and the results showed that the succinoylation at C-2 and C-3 occurred. The thermal stability of the succinylated bagasse decreased upon chemical modification.