Valorization of soda lignin from wheat straw solid-state fermentation: Production of oleogels.
Autores
Borrero-López, Antonio María; Blánquez Moya, Alba; Valencia Barragán, Concepción; Hernández Cutuli, Manuel Pascual; Arias Fernández, María Enriqueta Juana; [et al.]Identificadores
Enlace permanente (URI): http://hdl.handle.net/10017/33942DOI: 10.1021/acssuschemeng.7b04846
ISSN: 2168-0485
Fecha de publicación
2018-02-19Patrocinadores
Ministerio de Economía, Industria y Competitividad
Cita bibliográfica
ACS Sustainable Chemistry & Engineering, 2018, v. 6, p. 5198-5205
Palabras clave
Actinobacteria
Castor oil
Diisocyanate
FTIR
Lubricating grease
Rheology
Streptomyces
Proyectos
info:eu-repo/grantAgreement/MINECO//CTQ2014-56038-C3-1R/ES/Laboratorio integrado de caracterización termo-mecánica de materiales
Tipo de documento
info:eu-repo/semantics/article
Versión
info:eu-repo/semantics/publishedVersion
Derechos
Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)(c) American Chemical Society, 2018
(c) American Chemical Society, 2018
Derechos de acceso
info:eu-repo/semantics/openAccess
Resumen
This work describes the solid-state fermentation(SSF) of wheat straw with Streptomyces sp. MDG147 and further soda-pulping process to obtain wheat straw soda lignins(WSLs). Subsequently, these WSLs were NCO-functionalized with 1,6-hexamethylene diisocyanate and then dispersed in castor oil to achieve stable oleogels. The WSLs were characterized using standard analytical methods, gel permeation chromatography, Fourier transform infrared spectroscopy,differential scanning calorimetry, and thermogravimetric analysis. Rheological properties of oleogels were determinedby means of small-amplitude oscillatory shear and viscous flow measurements. The enzymatic profile and production oflignin−carbohydrate complexes were recorded along the growth time of Streptomyces, whose life cycle was achieved after 7 days. NCO-functionalized WSL was able to chemically interact with castor oil via urethane bonding, providing oleogels with suitable rheological characteristics. Linear viscoelastic functions and viscosity values of oleogels were higher when wheat straw was submitted to SSF using Streptomyces, turning out in stronger oleogels.
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