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Investigation of ionic liquids as a pretreatment solvent for extraction of collagen biopolymer from waste fish scales using COSMO-RS and experiment

机译:使用COSMO-RS和实验研究废鱼鳞片胶原鳞片胶原生物聚合物的预处理溶剂的研究

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Collagen being an abundant natural biopolymer and also has many applications for bio-medical and non-biomedical uses, were extracted from waste fish scales using green route of ionic liquid pretreatment. To get insight on dissolution and extraction of collagen from fish scale using ionic liquids, COSMO-RS computational approach was used to identify the best ionic liquid. The 1-ethyl-3-methylimidazolium acetate ([C(2)C(1)im][Ac]) ionic liquid based on low activity coefficient (inverse of solubility) and best fit sigma profile was selected for pretreatment. The ground fish scales were pretreated with [C(2)C(1)im][Ac] ionic liquid and further subjected to separation for obtaining the collagen. The collagen was obtained in the form of thin film with yield of 3.1 +/- 0.5% at 100 degrees C for 12 h treatment time. The obtained collagen was characterized using Fourier Transform Infrared Spectroscopy (FTIR), IJV-Vis spectrometer, Powder X-rays Diffraction (PXRD), Thermal Gravimetric Analysis (TGA), Field Emission Scanning Microscopy (FE-SEM), Energy Dispersive X-rays spectroscopy (EDX). The FTIR, UV-Vis and XRD analysis shows the characteristic peaks assigned to the collagen. The SEM analysis confirms the dissolution of collagen fibers in ionic liquid. The TGA analysis shows lower thermal stability of extracted collagen as compared to fish scales. (C) 2017 Elsevier B.V. All rights reserved.
机译:胶原蛋白是一种丰富的天然生物聚合物,并且还从使用离子液体预处理的绿色途径从废鱼鳞中提取了许多对生物医疗和非生物医学用途的应用。为了了解使用离子液体从鱼鳞溶解和提取胶原蛋白的溶解和提取,使用COSMO-RS计算方法来鉴定最佳离子液体。选择基于低活性系数的1-乙基-3-甲基咪唑乙酸铵([C(2)C(1)IM] [AC])离子液体(溶解度的倒数)和最佳拟合Sigma曲线进行预处理。用[C(2)C(1)IM] [AC]离子液体预处理研磨鱼鳞,进一步进行分离以获得胶原蛋白。胶原蛋白以薄膜的形式获得,产率为3.1 +/- 0.5%,在100℃下进行12小时治疗时间。使用傅立叶变换红外光谱(FTIR),IJV-Vis光谱仪,粉末X射线衍射(PXRD),热重量分析(TGA),场发射扫描显微镜(FE-SEM),能量分散X射线,能量分散X射线光谱学(EDX)。 FTIR,UV-Vis和XRD分析显示分配给胶原蛋白的特征峰。 SEM分析证实了胶原纤维在离子液体中的溶解。与鱼鳞相比,TGA分析表明提取的胶原蛋白的较低热稳定性。 (c)2017年Elsevier B.V.保留所有权利。

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