Isolation, Purification and Structural Analysis of Cellulose from Edible Brown Seaweeds

被引：0
|
作者：
Yang H. [1 ]
He Q. [1 ]
Dong X. [1 ]
Zhou X. [1 ]
Li X. [1 ]
Zhao Z. [1 ]
Zhou H. [1 ]
He Y. [1 ]
Wang Q. [1 ]
Wu L. [1 ]
机构：
[1] College of Food Science and Engineering, Dalian Ocean University, Dalian
来源：
Journal of Food Science and Technology (China) | 2021年 / 39卷 / 01期
关键词：
Brown seaweed; Cell wall; Dietary fiber; Polymorphism; Polysaccharide;
D O I：
10.12301/j.issn.2095-6002.2021.01.013
中图分类号：
学科分类号：
摘要：
Cellulose was extracted from kelp and wakame, which were two major edible brown seaweeds in China, and the structural features were analyzed and compared. The kelp had significantly higher cellulose content than that of the wakame, and the cellulose extraction yields were 5.59% and 2.61% of the dry seaweeds. The purity of the cellulose samples reached 99.86% and 98.91% according to the acid hydrolysis-HPLC analysis and FT-IR analysis. The kelp cellulose had a degree of polymerization of 813, which was significantly higher than that of the wakame of 315. X-ray powder diffraction analysis revealed that two kinds of brown seaweed cellulose both had natively highly crystalline structure, with the crystallinity indexes reaching 72.06% and 71.48%, which were comparable to that of the commercial microcrystalline cellulose derived from advanced plant. Further analysis of the X-ray diffractograms suggested that the crystalline region of the brown seaweed cellulose featured Iα (one-chain triclinic) phase-rich structure, evidently different from Iβ (two-chain monoclinic) phase-rich structure of cellulose from advanced plant. This study provides a reference for resource development of high quality dietary fiber. © 2021, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：117 / 125
页数：8
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