Preparation and Characterization of Corn Straw Nanocellulose

doi:10.7506/spkx1002-6630-201808032

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (8): 205-211.doi: 10.7506/spkx1002-6630-201808032

• Processing Technology • Previous Articles Next Articles

Preparation and Characterization of Corn Straw Nanocellulose

Sun Haitao1,2,3, Shao Xinru1,2, QU Zhaoting2, QIN Ting 2, MA Zhongsu3

(1. Changbai Mountain Edible Plant Resources Development Engineering Center, Tonghua Normal University, Tonghua 134000, China; 2. College of Food Science and Engineering, Tonghua Normal University, Tonghua 134000, China;3. College of Food Science and Engineering, Jilin University, Changchun 130062, China)

Online:2018-04-25 Published:2018-04-17

Abstract

Abstract: Corn straw nanocellulose (NCSC) was prepared by ultrasound-assisted sulfuric acid hydrolysis method. The effects of experimental conditions on the yield of NCSC were studied. The optimum conditions were obtained using response surface methodology as follows: H2SO4 concentration, 64%; ultrasonic power, 160 W; temperature, 48 ℃; and hydrolysis time, 78 min. Under these conditions, the yield of NCSC was 38.29%. The NCSC was white and delicate, and had good water swelling force. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA) showed that the NCSC maintained the basic chemical structure of corn straw cellulose (CSC). Its crystallinity (70.53%) and thermal decomposition temperature were higher than those of CSC.

Key words: nanocellulose, corn straw, ultrasound, characterization, sulfuric acid hydrolysis

CLC Number:

TS202.1

Sun Haitao,, Shao Xinru, QU Zhaoting, QIN Ting , MA Zhongsu. Preparation and Characterization of Corn Straw Nanocellulose[J]. FOOD SCIENCE, 2018, 39(8): 205-211.

[1]	YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. Biological Activity and Structural Characterization of Riboflavin-Binding Peptide [J]. FOOD SCIENCE, 2021, 42(9): 137-144.
[2]	WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang. Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying [J]. FOOD SCIENCE, 2021, 42(7): 113-119.
[3]	YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate [J]. FOOD SCIENCE, 2021, 42(7): 134-141.
[4]	WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin. Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide [J]. FOOD SCIENCE, 2021, 42(7): 169-175.
[5]	ZHAI Yitan, BAI Yuxiang, LI Xiaoxiao, WANG Yu, QIU Lizhong, BIAN Xiliang, JIN Zhengyu. Preparation, Characterization, Physicochemical Property and Potential Application of Enzyme-Modified Starch: A Review [J]. FOOD SCIENCE, 2021, 42(7): 319-328.
[6]	WU Jianan, SUN Na, LIN Songyi, WU Wenfei. Preparation and Structural Characterization of Peptide-Selenium Complex from Hoki (Macruronus novaezelandiae) Skin Gelatin [J]. FOOD SCIENCE, 2021, 42(4): 87-93.
[7]	WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min. Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film [J]. FOOD SCIENCE, 2021, 42(3): 266-272.
[8]	HU Chunlin, XIE Jing. Progress in Understanding the Effect of Protein Oxidation on the Eating Quality of Meat [J]. FOOD SCIENCE, 2021, 42(17): 275-281.
[9]	YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning [J]. FOOD SCIENCE, 2021, 42(14): 78-85.
[10]	GAO Zhaojian, HU Xinqiang, SONG Yulin, DING Feihong, ZHAO Yifeng, CHEN Teng. Purification and Enzymatic Characterization of Thermolabile Type I Pullulanase from Bacillus amyloliquefaciens [J]. FOOD SCIENCE, 2021, 42(12): 130-137.
[11]	ZHANG Chenxi, ZHANG Xiaorong, LÜ Chenyan, ZHAO Guanghua. Ultrasound-Assisted Encapsulation of Astaxanthin within Ferritin Nanocages with Enhanced Efficiency [J]. FOOD SCIENCE, 2021, 42(11): 94-101.
[12]	SUN Cuixia, SONG Jingru, FANG Yapeng. Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites [J]. FOOD SCIENCE, 2020, 41(9): 323-331.
[13]	CHEN Baoli, QIN Zhen, ZHAO Liming. Gene Cloning, Expression and Characterization of β-N-Acetylglucosaminidase from Bacillus amyloliquefaciens [J]. FOOD SCIENCE, 2020, 41(8): 123-129.
[14]	GAO Min, WANG Jianming, ZHEN Linghui, YU Jinghua, ZHANG Weiwei. Preparation and Structural Characterization of Bovine Bone Polypeptide-Calcium Chelate [J]. FOOD SCIENCE, 2020, 41(8): 256-261.
[15]	BI Yanlan, ZHANG Feihong, XU Guangwei, LIU Wei, YANG Guolong. Potassium Ethanolate-Catalyzed Preparation of Conjugated Linoleic Acid Ethyl Ester from Safflower Seed Oil Ethyl Ester and Its Structural Characterization [J]. FOOD SCIENCE, 2020, 41(8): 262-269.

Preparation and Characterization of Corn Straw Nanocellulose

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments