Enzymatic Preparation and Physicochemical Properties of Microcrystalline Cellulose from Soybean Husks

doi:10.7506/spkx1002-6630-201224025

Abstract

Abstract:

Microcrystalline cellulose (MCC) was prepared from soybean husks via cellulase hydrolysis. The effects of enzyme dosage, pH, time, temperature and solid-to-liquid ratio on the content of MCC in soybean husk hydrolysate were studied. The optimal conditions for MCC preparation were found to be hydrolysis at pH 4.8 and 47 ℃ for 1 h with an enzyme dosage of 1% and a solid-to-liquid ratio of 1:20 (g/mL). The prepared MCC had similar physiochemical properties such as average degree of polymerization (DP), water-holding capacity and apparent viscosity as a commercial MCC product, and showed a loose structure and a large specific surface area as shown by SEM observation. Microstructure analysis showed that the MCC obtained from soybean husks had a large swelling volume after water absorption, resulting in a good filling effect in the intestinal tract. Based on this, we speculated that MCC derived from soybean husks is more effective in enhancing peristalsis and promoting defecation.

Key words: soybean husk, cellulase, microcrystalline cellulose, physicochemical properties

CLC Number:

TS201.2

LIU En-qi，ZHANG Jian-ping，TANG Shi-rong，WU Yong-hua. Enzymatic Preparation and Physicochemical Properties of Microcrystalline Cellulose from Soybean Husks[J]. FOOD SCIENCE, 2012, 33(24): 122-126.

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