The Effect of Protexin Enzyme for Bagasse Storage on Pulp and Paper Properties

The aim of this study was to investigate the effect of using the protexin enzyme (percentage and repetition) as a probiotic agent on the properties of stored bagasse for pulp and paper production. For this purpose, the protexin was added at three concentrations of %0.125, %0.25 and %0.5 based on oven-dry weight of bagasse and two treatment times: once (adding protoxin at the beginning and storage for six months) and twice (adding protexin at the beginning and after three months). Then, the treatment bagasse was evaluated for physical properties (weight loss and pH), and chemical compositions. After that, soda pulp was done under active alkali 17%, cooking temperature of 170 °C and cooking time of 30 minutes. Finally, the properties of pulp and paper were measured and compared with green and control samples without treatment. Results showed that using of protexin enzyme with a concentration of 0.5%, twice resulted in the highest conservation status of stored bagasse in terms of the quality of the raw material and pulp and paper properties. In general, the greater the concentration and frequency of using of the enzyme protexin in bagasse storage, a greater improvement in the quality of bagasse and pulp and paper properties can be achieved.