Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
Carbohydr Polym. 2017 Jun 1;165:197-204. doi: 10.1016/j.carbpol.2017.02.048. Epub 2017 Feb 16.
Axiolitic shape nanocellulose particles were prepared using a combined mixed acid hydrolysis and ultrasonic treatment. The crystallinity, morphology and stability properties of cellulose were characterized to investigate the mechanism of nanocellulose formation and stability. It was found the hydrodynamic radius decreased from 205nm to 89nm, and the crystallinity index of the nanocellulose increased from 62.90% to 72.31% with an increase in hydrolysis time from 2 to 10h. Sulfate esters and sulfonate group were present in the nanocellulose, and released more COH groups after hydrolysis. The ζ-potential of cellulose decreased from -11.5 to -43.8mV after 10h of hydrolysis. These results illustrated the amorphous characteristic of cellulose was removed after acid hydrolysis and ultrasonic treatment. The higher ζ-potential and relatively small cellulose particles caused a more stable suspension, suggesting that electrostatic interactions played an important role in maintaining the stability and dispersibility of the nanocellulose particles.
采用混合酸水解和超声处理的方法制备了具有八面体形貌的纳米纤维素颗粒。对纤维素的结晶度、形态和稳定性进行了表征,以研究纳米纤维素的形成和稳定性机制。结果发现,随着水解时间从 2h 增加到 10h,水动力半径从 205nm 减小到 89nm,纳米纤维素的结晶度指数从 62.90%增加到 72.31%。纳米纤维素中存在硫酸酯基和磺酸盐基团,水解后释放出更多的 COH 基团。纤维素的 ζ-电位从-11.5mV 降低到-43.8mV,经过 10h 的水解。这些结果表明,酸水解和超声处理后纤维素的无定形特征被去除。较高的 ζ-电位和相对较小的纤维素颗粒导致悬浮液更加稳定,表明静电相互作用在维持纳米纤维素颗粒的稳定性和分散性方面发挥了重要作用。