Characterization of bacterial cellulose nanocrystals: Effect of acid treatments and neutralization

被引：52

作者：

Arserim-Ucar, Dilhun Keriman ^{[1
,2
,3
,4
]}

Korel, Figen ^{[1
]}

Liu, LinShu ^{[3
]}

Yam, Kit L. ^{[2
]}

机构：

[1] Izmir Inst Technol, Fac Engn, Food Engn Dept, TR-35430 Izmir, Turkey

[2] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ USA

[3] USDA, Eastern Reg Res Ctr, Wyndmoor, PA USA

[4] Bingol Univ, Fac Hlth Sci, Nutr & Dietet Dept, TR-12000 Bingol, Turkey

来源：

FOOD CHEMISTRY | 2021年 / 336卷

关键词：

Gluconacetobacter xylinus; Bacterial cellulose; Cellulose nanocrystals; Sulfuric acid; Hydrochloric acid; MICROCRYSTALLINE CELLULOSE; HYDROLYSIS; BEHAVIOR; NANOCELLULOSE;

D O I：

10.1016/j.foodchem.2020.127597

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, bacterial cellulose nanocrystals (BCNCs) were obtained from bacterial cellulose nanofibers (BCNFs) by controlled hydrolysis of sulfuric and hydrochloric acids. The influence of hydrolysis temperature and acid type with the addition of the post-treatment step was studied. The obtained BCNCs were analyzed based on the structural characterization and the properties of the nanocrystals. The BCNCs crystallinity increased, and the size of nanocrystals decreased with increasing 10 degrees C hydrolysis temperature for both acid hydrolysis conditions. Hydrolysis conditions with neutralization post-treatment did not alter the thermal stability of nanocrystals, and BCNCs had high thermal stability like raw BCNFs. Elemental analysis results indicated that sulfur content (S %) was very low for sulfuric acid hydrolyzed samples, and X-ray results did not show any sulfate salt peaks. Thermal stable BCNCs with high crystallinity were successfully produced to meet the process requirements in various applications, especially in the food industry.

引用

页数：9

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