Food Engineering Department, Faculty of Engineering, Izmir Institute of Technology, 35430 Urla, İzmir, Turkey; Department of Food Science, Rutgers University, New Brunswick, NJ, USA; Eastern Regional Research Center, US Department of Agriculture, Wyndmoor, PA, USA.
Food Engineering Department, Faculty of Engineering, Izmir Institute of Technology, 35430 Urla, İzmir, Turkey.
Food Chem. 2021 Jan 30;336:127597. doi: 10.1016/j.foodchem.2020.127597. Epub 2020 Jul 17.
In this study, bacterial cellulose nanocrystals (BCNCs) were obtained from bacterial cellulose nanofibers (BCNFs) by controlled hydrolysis of sulfuric and hydrochloric acids. The influence of hydrolysis temperature and acid type with the addition of the post-treatment step was studied. The obtained BCNCs were analyzed based on the structural characterization and the properties of the nanocrystals. The BCNCs crystallinity increased, and the size of nanocrystals decreased with increasing 10 °C hydrolysis temperature for both acid hydrolysis conditions. Hydrolysis conditions with neutralization post-treatment did not alter the thermal stability of nanocrystals, and BCNCs had high thermal stability like raw BCNFs. Elemental analysis results indicated that sulfur content (S %) was very low for sulfuric acid hydrolyzed samples, and X-ray results did not show any sulfate salt peaks. Thermal stable BCNCs with high crystallinity were successfully produced to meet the process requirements in various applications, especially in the food industry.
在这项研究中，通过硫酸和盐酸的控制水解从细菌纳米纤维纤维素（BCNFs）中获得细菌纳米纤维素晶体（BCNCs）。研究了水解温度和酸类型的影响，以及添加后处理步骤的影响。根据结构表征和纳米晶体的性质对获得的 BCNCs 进行了分析。对于两种酸水解条件，随着水解温度升高 10°C，BCNCs 的结晶度增加，纳米晶体的尺寸减小。具有中和后处理的水解条件不会改变纳米晶体的热稳定性，BCNCs 像原始 BCNFs 一样具有高热稳定性。元素分析结果表明，硫酸水解样品的硫含量（S%）非常低，并且 X 射线结果没有显示任何硫酸盐盐峰。成功生产出热稳定性高、结晶度高的 BCNCs，以满足各种应用，特别是食品工业中的工艺要求。
