摘要
采用化学-生物酶联合处理一次性竹筷制备竹纤维,经化学处理过的一次性竹筷,再采用生物酶处理进行脱胶实验,有效地将竹纤维进一步细化,优化纤维结构,提高竹纤维性能。通过正交设计对影响酶脱胶的主要因素如酶处理温度、处理时间、酶质量分数、浴比及p H进行试验,以竹纤维的失重率和聚合度为考察指标,结果表明在p H值为5.0、温度为40℃、果胶酶质量分数为4%,浴比为1∶100(m物料∶m溶液)的条件下脱胶4h,竹纤维的失重率达到9.8%,聚合度为460,获得较好的脱胶效果。
Chopsticks were first treated chemically. After using bioenzyme, structure and performance of bamboo fiberwas fiarther improved. The impact factors were investigated in detail by the experiment of orthogonal design. The main fac-tors of bioenzyme were studied, including enzyme treatment temperature, treatment time, enzyme concentration, bath ratio,pH, bamboo fiber weight loss rate and degree of polymerization. Results showed that, with the pH value of 5, temperature of40℃, pectinase for mass fraction of 4%, bath ratio of 1 ： 100 （ M material/m solution）, and bamboo fiber degumming of 4hours, the weight loss rate was 9.8% and the degree of polymerization was 460.
出处
《三明学院学报》
2016年第4期84-90,共7页
Journal of Sanming University
基金
泉州市科技重点专项(2014Z107)
福建省自然科学基金项目(2014J01386)
福建省教育厅项目(JA12411)
关键词
竹纤维
果胶酶
脱胶
失重率
聚合度
bamboo fiber
pectinase
unglued
weightlessness rate
polymerization degree
