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首页> 外文期刊>Journal of Food Science >Characterization of Nanofibrillated Cellulose Produced by Different Methods from Cabbage Outer Leaves
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Characterization of Nanofibrillated Cellulose Produced by Different Methods from Cabbage Outer Leaves

机译:白菜外叶不同方法产生的纳米原纤化纤维素的表征

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摘要

The potential use of cabbage outer leaves as a starting material for the production of nanofibrillated cellulose (NFC) was investigated. Chemical-free pretreatment methods, namely, autoclaving, ultrasonication (US), and high-shear homogenization (HS), were applied to remove noncellulosic components from cabbage cell walls prior to defibrillation, which was conducted by subjecting a pretreated sample to HS and then high-pressure homogenization. The sample undergone autoclaving at 130 ℃ for 2 hr was noted to contain a significantly higher cellulose content (36.5% dry mass) compared with the fresh leaves (12.48% dry mass). This led to an increase in the crystallinity index (CI) of the autoclaved cabbages from 30.8% to 50.7%. Further increase in the cellulose content (47.0% to 49.2% dry mass) was observed when subjecting the autoclaved sample to either US at 37 kHz for 1 hr, HS at 3800 x g for 15 min or HS followed by US at the aforementioned conditions. After pretreatment and defibrilllation, a suspension of NFC with the diameters of 4 to 50 nm was obtained, with the CI of 59.1% to 66.7%. Such a suspension exhibited a gel-like behavior with tan 8 in the range of 0.12 to 0.13; the suspension exhibited a similar behavior to that prepared by the conventional chemical pretreatment method.
机译:研究了甘蓝外叶作为生产纳米原纤化纤维素(NFC)的原材料的潜在用途。在除纤颤之前,采用无化学预处理方法,即高压灭菌,超声(US)和高剪切均质化(HS)来去除白菜细胞壁中的非纤维素成分,方法是将预处理的样品置于HS上,然后高压均质化。在130℃高压灭菌2小时后,样品中的纤维素含量(干质量为36.5%)明显高于新鲜叶片(干质量为12.48%)。这导致高压灭菌白菜的结晶度指数(CI)从30.8%增加到50.7%。当将高压灭菌的样品置于37 kHz的US 1小时,3800 x g的HS 15分钟或HS,然后在上述条件下加US后,观察到纤维素含量进一步增加(干质量从47.0%至49.2%)。经过预处理和除颤后,获得了直径为4至50 nm的NFC悬浮液,CI为59.1%至66.7%。这种悬浮液在tan 2为0.12至0.13的范围内表现出凝胶状的行为。该悬浮液表现出与常规化学预处理方法相似的行为。

著录项

  • 来源
    《Journal of Food Science》 |2018年第6期|1660-1667|共8页
  • 作者单位

    Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Road, Bangkok WHO, Thailand;

    Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Road, Bangkok WHO, Thailand;

    Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, 126 Pracha u-tid Road, Bangkok WHO, Thailand;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    autoclaving; crystallinity index; homogenization; pretreatment; ultrasonication;

    机译:高压灭菌;结晶度指数均质化预处理超音波;

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