Polymerisation of Kraft lignin from black liquors by laccase from Myceliophthora thermophila: Effect of operational conditions and black liquor origin

The capacity of laccase from Myceliophthora thermophila to promote the oxidative polymerisation of Kraft lignin (KL) was evaluated in several conditions of pH, temperature, enzyme dosage and treatment time. Moreover, different black liquors from the Kraft cooking of Eucalyptus globulus and mixture of Pinus pinaster/E. globulus were evaluated in order to determine the effect of the KL source on the polymerisation reaction. Furthermore, one of these black liquors was fractionated by sequential organic solvent fractionation and the polymerisation of the corresponding fractions was tested. risation products were analysed by size exclusion chromatography and Fourier transform infrared spectroscopy. The results provide evidence of notable lignin modifications after incubation with laccase. Structural oxidation and a notably molecular weight increase were attained, reaching a polymer of 69-fold its initial molecular weight depending on the raw lignin. Moreover, optimum values of reaction conditions were obtained: pH 7.3, 70 °C, 2 U mL−1 and 2 h.