Influence of glucan on physicochemical and rheology properties of chitin nanofibers prepared from Shiitake stipes.

Procedures for chitin nanofibers extraction from mushroom significantly modify their structure and physicochemical properties, through disintegration and surface oxidation of glucan residue, as well as surface deacetylation of chitin. Here, four kinds of chitin-glucan nanofibers (CGNF) were isolated form Shiitake stipes via different alkali treatment conditions, wherein glucan content ranged from 6.4 % to 46.8 %. Observations with transmission electron microscopy showed that CGNFs possessed average widths with 5.1 ± 1.2 to 7.1 ± 1.5 nm. The glucan showed a negative effect on the crystal index and thermal stability of CGNFs. A strong positive correlation was observed between glucan residues and zeta potential value. The phenomenon about the increase of viscosity, yield stress and elastic modulus upon glucan decrease was discussed. Overall, the residual glucan offers fungi-derived chitin nanomaterials a diversity of material properties and tuning its content is a feasible approach for customize nano chitin fibers used in nutraceutical and food industry.