Preparation of Acetylated Cellulose Nanofibrils and its Gelation Behavior

被引：0

作者：

Li Y.-H. ^{[1
]}

Geng Y.-X. ^{[1
]}

Xu H.-N. ^{[1
]}

机构：

[1] School of Food Science and Technology, Jiangnan University, Wuxi

来源：

Gao Xiao Hua Xue Gong Cheng Xue Bao/Journal of Chemical Engineering of Chinese Universities | 2018年 / 32卷 / 01期

关键词：

Acetylation; Cellulose nanofibrils; Entanglement; Gelation properties; Rheology;

D O I：

10.3969/j.issn.1003-9015.2018.01.028

中图分类号：

学科分类号：

摘要：

Cellulose nanofibrils (CNF) have found application in biomedicine, food and other industries due to its biocompatibility, biodegradability and unique mechanical properties. However, CNFs are prone to aggregate in aqueous solutions, which leads to phase separation. It is necessary to adjust aggregation properties of CNF by chemical modification. Acetylated cellulose nanofibrils (ACNF) from microcrystalline cellulose were prepared by pressure homogenization in a non-organic solvent system. Effects of temperature and salt on mechanical properties and microstructure of the ACNF gel were investigated by rheometer, CLSM and SAXS. The results show that the ACNF particles are amorphous and have curved shape. The strength of the ACNF gel decreases first and then sharply increases with the increase of temperature. Moreover, the addition of salt is helpful to increase gel strength but decrease thermosensitivity. It is assumed that ACNF gelation is based on fibril entanglement driven by thermal motion when there is no salt. Salt addition triggers an abrupt density fluctuation which results in local aggregation that forms gel. © 2018, Editorial Board of “Journal of Chemical Engineering of Chinese Universities”. All right reserved.

引用

页码：208 / 214

页数：6

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