Huang Jihong, Gao Jingyang, Qi Liang, Gao Qunyu, Fan Ling
Food and Pharmacy College, Xuchang University, Xuchang 461000, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Polymers (Basel). 2023 Nov 1;15(21):4294. doi: 10.3390/polym15214294.
In this study, we conducted research on the preparation of aerogels using cellulose and starch as the primary materials, with the addition of N,N'-methylenebisacrylamide (MBA) as a cross-linking agent. The chemical, morphological and textural characteristics of the aerogels were found to be influenced by the proportions of cellulose, starch, and cross-linking agent that were utilized. An increase in the proportion of cellulose led to stronger adsorption forces within the aerogel structure. The aerogel showed a fine mesh internal structure, but the pores gradually increased with the further increase in cellulose. Notably, when the mass fractions of starch and cellulose were 5 wt% and 1 wt% respectively, the aerogels exhibited the smallest pore size and largest porosity. With an increase in the crosslinking agent, the internal structure of the aerogel first became dense and then loose, and the best internal structure was displayed at the addition of 3 wt%. Through texture analysis and the swelling test, the impact of the proportion of cellulose and MBA on the aerogel structure was significant. Dye adsorption experiments indicated that MBA affected the water absorption and expansion characteristics of the aerogel by improving the pore structure. Lastly, in tests involving the loading of vitamin E, the aerogels exhibited a higher capacity for incorporating vitamin E compared to native starch.
在本研究中，我们以纤维素和淀粉为主要原料，添加N,N'-亚甲基双丙烯酰胺（MBA）作为交联剂，对气凝胶的制备进行了研究。发现气凝胶的化学、形态和结构特征受所使用的纤维素、淀粉和交联剂比例的影响。纤维素比例的增加导致气凝胶结构内的吸附力增强。气凝胶呈现出精细的网状内部结构，但随着纤维素的进一步增加，孔隙逐渐增大。值得注意的是，当淀粉和纤维素的质量分数分别为5 wt%和1 wt%时，气凝胶的孔径最小且孔隙率最大。随着交联剂的增加，气凝胶的内部结构先变致密后变疏松，在添加3 wt%时呈现出最佳的内部结构。通过质地分析和溶胀试验，纤维素和MBA的比例对气凝胶结构的影响显著。染料吸附实验表明，MBA通过改善孔隙结构影响气凝胶的吸水和膨胀特性。最后，在涉及维生素E负载的试验中，与天然淀粉相比，气凝胶表现出更高的维生素E包载能力。
