紫苏饼粕微晶纤维素酶法制备及表征

Enzymatic Preparation and Characterization of Microcrystalline Cellulose from Perilla Seed Meal

该文优化了紫苏饼粕微晶纤维素(Perilla Seed Meal Microcrystalline Cellulose,PSM-MCC)酶法制备工艺,并对其结构与性能进行表征。以紫苏饼粕纤维素(Perilla Seed Meal Cellulose,PSM-CL)为原料,通过响应面法优化酶法制备微晶纤维素的最佳工艺,并对其理化性质及功能特性进行研究。采用傅里叶红外光谱、X射线衍射、热重分析和扫描电子显微镜对PSM-MCC进行表征。纤维素酶酶法制备PSM-MCC最佳工艺为:pH值5.0、PSM-CL和水的料液比1:20 g/mL、加酶量的质量分数为0.4%、酶解温度55℃、酶解时间3 h。在此工艺下,PSM-MCC得率为90.74%,聚合度134。PSM-MCC去除了木质素等杂质,结晶度从49.39%增加到61.37%,与PSM-CL相比,纤维素酶水解制备的PSM-MCC具有更好的热稳定性,其直径较小,为48.26μm,表面呈多孔和层状结构。该研究通过生物酶水解制备的PSM-MCC各项性能优异且符合国家标准,有望被应用在食品、制药和复合材料等多个领域。

The enzymatic preparation of Perilla seed meal microcrystalline cellulose(PSM-MCC)was optimized,and its structure and properties were characterized.Response surface methodology was used to determine the optimal conditions for enzymatic preparation of PSM-MCC from Perilla seed meal cellulose(PSM-CL).The physicochemical and functional characteristics of PSM-MCC were studied.PSM-MCC was characterized using Fourier-transform infrared spectroscopy,X-ray diffraction,thermogravimetric analysis,and scanning electron microscopy.The optimum conditions for preparing PSM-MCC using cellulase are as follows:pH at 5.0,PSM-CL to water ratio of 1:20 g/mL,enzyme addition of 0.4%(m/m),hydrolysis temperature at 55℃,and reaction time of 3 h.Under these conditions,the yield of PSM-MCC equals 90.74%,and the degree of polymerization reaches 134.Impurities such as lignin in PSM-MCC are removed,with an increase in crystallinity from 49.39%to 61.37%.Compared with PSM-CL,PSM-MCC prepared through hydrolysis by cellulase exhibits better thermal stability,with a smaller diameter of 48.26μm.In addition,its surface is porous and shows a layered structure.PSM-MCC prepared through enzymatic hydrolysis has excellent properties and meets national standards,and it is expected to be used in many fields,such as food,pharmaceuticals,and composite materials.