Enzymatic pretreatment to enhance chemical bleaching of a kraft pulp

Pretratamiento enzimático para mejorar el blanqueamiento químico de una pulpa kraft

M. García-Rivero¹, I. Membrillo-Venegas¹, S.E. Vigueras-Carmona¹, G. Zafra-Jiménez¹, P.B. Zárate-Segura² and M.A. Martínez-Trujillo¹*

¹ División de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico esq. Av. Carlos Hank González, Col. Valle de Anáhuac, CP 55210, México, México. *Corresponding author. E-mail: auro_mt@yahoo.com

² Departamento de Biotecnología. Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto s/n, Col. La Laguna Ticomán, D.F. México, CP 07340.

Received March 11, 2015
Accepted May 25, 2015

Abstract

Enzymatic xylanases and laccases-rich filtrates were produced by Aspergillus sp and Phanerochaete chrysosporium ATCC 24725, respectively, using agroindustrial residues as the sole carbon source. Their stabilities on different pH, temperature and ionic salt conditions were evaluated kinetically, and it was also identified trie presence of additional enzymatic activities. Finally, an enzymatic pretreatment of kraft pulp was conducted in order to improve the action of chemical compounds used later on. Enzyme filtrates were resistant to the presence of various ionic salts and denaturing solutions, and they had a good stability into a wide range of pH values (from 3 to 9), although they showed low stabilities at temperatures higher than 50°C. Xylanases and laccases were the predominant enzymatic activities observed on the corresponding filtrates. In addition, the enzyme-pretreated pulp had lower kappa number than the not pretreated control. On the other hand, the enzymatic pretreatment produced liquore that showed high contents of residual lignin and chromophore compounds, which indicate the positive action of enzymes on kraft pulp structure.

Key words: kappa number, xylanases, laccases, Aspergillus, Phanerochaete chrysosporium.

Resumen

Se obtuvieron filtrados enzimáticos ricos en xilanasas y lacasas producidos por Aspergillus sp y Phanerochaete chrysosporium ATCC 24725, respectivamente, utilizando residuos agroindustriales como única fuente de carbono. Se estimaron las estabilidades de los filtrados ante diferentes valores de pH, temperatura y la presencia de sales y soluciones desnaturalizantes. Finalmente, se desarrolló con estos un pretratamiento enzimático de pulpa kraft con el objetivo de favorecer la acción posterior de compuestos químicos. Los filtrados enzimáticos resultaron ser resistentes a la presencia de diversas sales iónicas y soluciones desnaturalizantes y mostraron buena estabilidad en un intervalo amplio de valores de pH (de 3 a 9), aunque su estabilidad fue baja en temperaturas mayores a 50°C. Las xilanasas y lacasas fueron las actividades enzimáticas predominantes del filtrado correspondiente. La pulpa kraft que fue pretratada con las enzimas tuvo menor número kappa que la que se sometió solamente a tratamiento químico, y los licores provenientes del pretratamiento enzimático mostraron un mayor contenido de lignina residual y compuestos cromóforos, lo que indica la acción de las enzimas sobre la estructura de la pulpa.

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Acknowledgements

PBZS wants to thank to project SIP 20110501 for the support.

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