College of Food Science and Technology, Nanjing Agricultural University , Weigang 1, Nanjing 210095, People's Republic of China.
J Agric Food Chem. 2013 Dec 18;61(50):12405-14. doi: 10.1021/jf4042358. Epub 2013 Dec 3.
Native cellulose has a highly crystalline structure stabilized by a strong intra- and intermolecular hydrogen-bond network. It is usually not considered as a good gelling material and emulsion stabilizer due to its insolubility in water. Chemical modification is generally necessary to obtain cellulose derivatives for these applications. In this study, we have shown that, by simply disrupting the hydrogen-bond network of cellulose with phosphoric acid treatment, the regenerated cellulose can be a good gelling material and emulsion stabilizer. Microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy analysis have confirmed that the regenerated cellulose is primarily amorphous with low crystallinity in the structure of cellulose II. Stable aqueous suspensions and opaque gels that resist flowing can be obtained with the regenerated cellulose at concentrations higher than 0.6% and 1.6%, respectively. Moreover, it can effectively stabilize oil-in-water emulsions at concentrations less than 1% by a mechanism that combines network and Pickering stabilization.
天然纤维素具有由强的分子内和分子间氢键网络稳定的高度结晶结构。由于其在水中不溶,通常不被认为是一种良好的胶凝材料和乳化稳定剂。通常需要对其进行化学修饰以获得用于这些应用的纤维素衍生物。在这项研究中,我们已经表明,通过简单地用磷酸处理破坏纤维素的氢键网络,再生纤维素可以成为一种良好的胶凝材料和乳化稳定剂。显微镜、X 射线衍射和傅里叶变换红外光谱分析证实,再生纤维素在纤维素 II 的结构中主要是无定形的,结晶度低。在浓度高于 0.6%和 1.6%时,分别可以得到稳定的水悬浮液和不透明凝胶,其抵抗流动。此外,它可以通过网络和 Pickering 稳定化的组合机制,在浓度小于 1%时有效地稳定水包油乳液。