College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States.
Int J Biol Macromol. 2018 May;111:717-721. doi: 10.1016/j.ijbiomac.2018.01.098. Epub 2018 Feb 19.
In this study, cellulose from pomelo peel (PP-C) was isolated using alkaline hydrogen peroxide liquor extraction, and PP-C was further hydrolyzed by hydrochloric acid to yield microcrystalline cellulose (PP-MCC). Several analytical methods were used to determine the structural characteristics, crystalline behavior, morphological properties, thermal properties, and water/oil binding capacity of PP-C and PP-MCC. Fourier-transform infrared spectra and morphological analysis showed that the alkaline hydrogen peroxide treatment and acid hydrolysis successfully removed hemicellulose and lignin from pomelo peel fibers. Both PP-C and PP-MCC had only a cellulose I polymorph structure, and the crystallinity index of PP-MCC increased compared with that of PP-C. The degradation temperatures of PP-C and PP-MCC were approximately 257 °C and 280 °C, respectively. The water/oil binding capacity of PP-MCC was significantly higher than that of the commercial MCC. Our results thus suggested that PP-MCC might be suitable for use as a food stabilizer and pharmaceutical additive.
在这项研究中，柚皮中的纤维素（PP-C）使用碱性过氧化氢溶液提取分离，然后用盐酸水解得到微晶纤维素（PP-MCC）。采用多种分析方法测定了 PP-C 和 PP-MCC 的结构特征、结晶行为、形态特性、热性能和水/油结合能力。傅里叶变换红外光谱和形态分析表明，碱性过氧化氢处理和酸水解成功地从柚子皮纤维中去除了半纤维素和木质素。PP-C 和 PP-MCC 均只有纤维素 I 多晶型结构，且 PP-MCC 的结晶度指数高于 PP-C。PP-C 和 PP-MCC 的降解温度分别约为 257°C 和 280°C。PP-MCC 的水/油结合能力明显高于商用 MCC。因此，我们的研究结果表明，PP-MCC 可能适合用作食品稳定剂和药物添加剂。
