酶法制备竹笋壳微晶纤维素及其理化性质分析

Preparation of Microcrystalline Cellulose from Bamboo Shoot Shell by Enzyme Hydrolysis Method and Analysis of Its Physicochemical Properties

采用纤维素酶酶法制备竹笋壳微晶纤维素,以加酶量、酶解时间、温度、酶解pH为单因素实验,在此基础上用L9(34)正交试验优化纤维素酶解法制备竹笋壳MCC的工艺条件,将制备出的竹笋壳微晶纤维素与"新望"商品微晶纤维素对比其溶胀性、流动性、持水性及形态结构。结果表明,制备竹笋壳MCC的最优工艺条件为:加酶量1. 2%,酶解时间50 min,酶解温度53℃,酶解pH值为5。用扫描电镜观察竹笋壳微晶纤维素形态结构,通过理化分析,并与商品微晶纤维素对比,竹笋壳微晶纤维素与商品微晶纤维素特性基本保持一致。

Cellulase enzymatic method was used to prepare Microcrystalline Cellulose(MCC)from bamboo shoot shell.The enzyme addition,enzymatic hydrolysis time,temperature,the ratio of solid to liquid and pH were taken as the single factor experiments.Based on this,the L9(34)orthogonal test was used to optimize the enzymatic hydrolysis conditions for bamboo shell MCC preparation.The preparation conditions of the bamboo shoot shell MCC were compared,and the swelling,fluidity,water-holding capacity and morphological structure of the MCC from bamboo shoot shell were compared with those of the‘xinwang’commercial microcrystalline cellulose.The results showed that the optimal conditions for the preparation of bamboo shoot MCC were as follows:the enzyme amount was 1.2%,the enzymolysis time was 50min,the enzymolysis temperature was 53°C,and the pH of enzymolysis was 5..Scanning electron microscopy(SEM)was adopted to observe the morphological structure and analyze the physicochemical property of MCC from bamboo shoot shell.Through physical and chemical analysis,and compared with commercial MCC,the characteristics of the bamboo shoot microcrystalline cellulose and commercial microcrystalline cellulose were basically consistent.