Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil.
Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil.
Carbohydr Polym. 2017 Feb 10;157:962-970. doi: 10.1016/j.carbpol.2016.10.048. Epub 2016 Oct 18.
This work aimed to obtain and characterize nanofibers from cassava bagasse and peelings, which are waste originating from cassava starch extraction. To isolate the nanofibers, a combination of pre-treatments (alkaline treatment, Q-chelating treatment, bleaching), acid hydrolysis, and a final ultrasonic disintegration step were used. Acidic hydrolysis was conducted at a constant temperature of 60°C; the acid concentration (30, 40, and 50%) and the treatment time (30, 60, and 90min) were varied. The nanofibers were characterized for their morphology, surface charge, crystallinity index (XRD), and functional groups (FTIR). The diameters of the nanofibers ranged from 2.3nm to 5.4nm. The zeta potential values were lower than -47.7mV. As expected, all the products derived from acid hydrolysis displayed high crystallinity index. Finally, FTIR analysis confirmed that the isolation processes effectively removed amorphous materials such as lignin and hemicellulose from the nanofibers.
这项工作旨在从木薯渣和果皮中提取和表征纳米纤维，这些都是木薯淀粉提取过程中的废物。为了分离纳米纤维，我们采用了预处理（碱处理、Q 螯合处理、漂白）、酸水解和最后的超声分散步骤相结合的方法。酸性水解在恒定的 60°C 温度下进行；改变酸的浓度（30%、40%和 50%）和处理时间（30、60 和 90 分钟）。对纳米纤维的形貌、表面电荷、结晶度指数（XRD）和官能团（FTIR）进行了表征。纳米纤维的直径范围为 2.3nm 至 5.4nm。Zeta 电位值低于-47.7mV。正如预期的那样，所有的酸水解产物都显示出很高的结晶度指数。最后，FTIR 分析证实，分离过程有效地去除了纳米纤维中的无定形物质，如木质素和半纤维素。
