FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (9): 41-46.doi: 10.7506/spkx1002-6630-201209009

• Basic Research • Previous Articles     Next Articles

Physico-chemical Properties and Characterization of Nano-Crystalline Soybean Dregs Cellulose

LIU Ling-ling,TIAN Yun-bo,LIU Xiong*   

  1. (Experiment and Teaching Center of Food Science and Engineering, College of Food Science, Southwest University, Chongqing 400715, China)
  • Online:2012-05-15 Published:2012-05-07

Abstract: In this study, nano-crystalline cellulose was prepared from soybean dregs (rich in cellulose) and used to investigate its physicochemical properties. Moreover, its structure was characterized using transmission electron microscope, X-ray diffractometer and comprehensive thermal analyzer. The prepared nano-crystalline cellulose was microspheres with particle size between 15 nm and 50 nm and still belonged to crystalline cellulose type Ⅰ. The crystallinity and average grain size were 43.28% and 5.9 nm, respectively. The nano-crystalline soybean dregs cellulose had higher expansive force and heavy metal ion-adsorbing capacity but lower oil-holding and water-holding capacities than the superfine soybean dregs cellulose.

Key words: soybean dregs, hydrochloric acid, nano-crystalline cellulose, property, characterization

CLC Number: