来自大米的微晶纤维素的制备和表征
Yanlan Liu1,2, Jingfeng Ran1, Ziyang Xu1
1School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, P. R. China.
Journal of the science of food and agriculture
|August 16, 2024
概括
通过多步骤的工艺,大米可以被转化为有价值的微晶纤维素. 这项研究展示了一种具有成本效益的方法,可以从未充分利用的农业副产品中生产微晶纤维素.
科学领域:
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 大米加工的副产品米在很大程度上未得到充分利用.
- 对微晶纤维素的需求不断增加,需要探索新的原材料来源.
- 关于从大米中制备微晶纤维素的研究有限,这阻碍了其应用.
研究的目的:
- 研究从大米中生产微晶纤维素的可行性.
- 为了描述从大米中提取的微晶纤维素的特性.
主要方法:
- 米经过性处理,脱,漂白和酸性水解.
- 描述包括分析形态,颗粒大小,聚合度,结晶度和热稳定性的分析.
- 使用的技术包括扫描电子显微镜和里埃变换红外分析.
主要成果:
- 微晶纤维素成功地从大米中提取出来,有效地去除了红素和半纤维素.
- 由此产生的微晶纤维素呈现出短杆状的多孔结构 (平均直径65.3微米),聚合度为150.
- X射线衍射证实天然纤维素I型具有71%的高结晶指数,适用于生物复合材料 (150250°C).
结论:
- 米是微晶纤维素生产的可行和低成本来源.
- 描述的特性表明了各种行业的潜在应用,特别是生物复合材料.
- 这项研究为提升米价值和满足对微晶纤维素日益增长的需求开辟了道路.
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