Enzymatic pretreatment of softwood kraft pulp was investigated using xylanase and mannanase, singly or in combination, either sequentially or simultaneously. Enzymes were obtained from Streptomyces galbus NR that had been cultivated in a medium, containing either xylan of sugar cane bagasse or galactomannan of palm-seeds, when they were used as sole carbon sources from local wastes in fermentation media. No cellulase activity was detected. Incubation period, temperature, initial pH values and nature of nutritive constituents were investigated. Optimum production of both enzymes was achieved after 5 days incubation on a rotary shaker (200 rpm) at 35 degrees C and initial pH 7.0. Partial purification of xylanase and mannanase in the cultures supernatant were achieved by salting out at 40-60 and 60-80% ammonium sulphate saturation with a purification of 9.63- and 8.71-fold and 68.80 and 62.79% recovery, respectively. The xylanase and mannanase from S. galbus NR have optimal activity at 50 and 40 degrees C, respectively. Both enzymes were stable at a temperature up to 50 degrees C. Xylanase and mannanase showed highest activity at pH 6.5 and were stable from 5.0 to 8.0 and from 5.5 to 7.5, respectively. The partial purified enzymes preparations of xylanase and mannanase enzymes showed high bleaching activity, which is an important consideration for industry. Xylanase was found to be more effective for paper-bleaching than mannanase. When xylanase and mannanase were dosed together (simultaneously), both enzymes were able to enhance the liberation of reducing sugars and improve pulp bleachability, possibly as a result of nearly additive interactions. The simultaneous addition of both enzymes was more effective in pulp treatment than their sequential addition.

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SynopsisThis study included soda and kraft process of corn stalks at constant active alkali, the kraft liquor having 25% sulfidity. Five cookings were made at different temperatures, 80,120,140, 160, and 180"C, each for 1 h. Under the condition of the study the following temperature effects were noted: (1) Delignification could be approximated by a first-order reaction. (2) The kraft process exhibited twice the rate of lignin removal as the soda of the same digestion temperature. (3) The rate of removal of carbohydrates in the kraft process is faster than soda process due to presence of sulfide ion. (4) The carbon content of thiolignin increased hydrogen and oxygen content decreased while in soda lignin the opposite occurs. (5) The amount of phenolic OH increased with increasing the cooking temperature and was more noticeable in thiolignins than in soda lignins. (6) Demethoxylation occurs in kraft cooking at elevated temperature rather than soda cooking.

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