Molecular Composition of Size-Fractionated Fulvic Acid-like Substances Extracted from Spent cooking liquor and its Relationship with Biological Activity.

Abstract

The treatment of spent cooking liquor is critical for clean production of pulp and paper industry. There is a compelling need to develop a cost-effective and green technology for reuse of organic matter in spent cooking liquor to mitigate the negative impacts on the environment. The objective of this study is to examine the chemical structure of fulvic acid-like substances extracted from spent cooking liquor (PFA) and their relationship with bioactivity in plant growth. Compared with the benchmark Pahokee peat fulvic acid (PPFA), PFA has less aromatic structure, but higher content of lignin, carbohydrates and amino acid. After fractionation, protein/amino proportion decreased with increasing molecular weight, but the aromaticity increased. Under salt stress, rice seedling growth was promoted by PFA with low molecular weight (<5 kDa), but inhibited by fraction with high molecular weight (>10 kDa). Principal component analysis suggested that promoted growth was more related with chemical structure (O- and N- alkyl moieties) than with molecular weight. This study provided the theoretical basis for development of an innovative green technology of sustainable reuse of spent cooking liquor in agriculture.