Structural Characterization and Optimization of Extraction of Microcrystalline Cellulose from Jerusalem artichoke Stalk

doi:10.16429/j.1009-7848.2018.01.016

	Structural Characterization and Optimization of Extraction of Microcrystalline Cellulose from Jerusalem artichoke Stalk
	Ren, Haiwei; Shen, Jiali; Zhu, Xiaoqian; Zhang, Bingyun; Fan, Wenguang; Wang, Yonggang; Li, Zhizhong
刊名	Journal of Chinese Institute of Food Science and Technology
	2018-01-31
卷号	18 期号:1 页码:119-127
关键词	Extraction Fourier transform infrared spectroscopy Hydrochloric acid Microcrystals Polymerization Structural optimization Surface properties X ray crystallography Degree of polymerization FT-IR investigation Jerusalem artichoke Micro-crystalline cellulose Polymerization degree Response surface methodology Single-factor experiments Structural characterization
ISSN号	10097848
DOI	10.16429/j.1009-7848.2018.01.016
英文摘要	Jerusalem artichoke, as a renewable resource, is widely distributed around the world. However, the Jerusalem artichoke stalk (JAS), rich in cellulose, has not been well exploited. This study was aimed at the extraction of MCC from Jerusalem artichoke stalk (JAS) by acid hydrolysis using hydrochloric acid. The effects of liquid-solid ratio, temperature and hydrochloric acid concentration on the yield and degree of polymerization (DP) of MCC from JAS (JASMCC) were analyzed by response surface methodology, which was based on single factor experiments. The JASMCC was characterized by SEM, XRD and FTIR investigations and compared with JAS and commercial MCC (LowaRPH101).The results showed that the optimum conditions of preparation were as follows: the liquid-solid ratio of 14:1, 5% hydrochloric acid concentration, 60 and 85 minutes. Under this conditions, the JASMCC with balanced polymerization degree of 255 ± 2, yield of (36.96 ± 0.08) %, cellulose content of (97.80 ± 0.06) %, was obtained. The result of structural characterization showed that the X-ray crystallographic index of JASMCC was 63.42%, far above JAS (47.93%). FTIR spectroscopy and SEM showed that the main component of JASMCC was cellulose. JASMCC is rod-shaped, and cellulose crystal type is type I. It is feasible to prepare food additive MCC from JAS, which provided a reference for the utilization of JAS. © 2018, Editorial Office of Journal of CIFST. All right reserved.
语种	中文
出版者	Chinese Institute of Food Science and Technology
内容类型	期刊论文
源URL	[http://ir.lut.edu.cn/handle/2XXMBERH/150454]
专题	生命科学与工程学院
作者单位	School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou; 730050, China
推荐引用方式 GB/T 7714	Ren, Haiwei,Shen, Jiali,Zhu, Xiaoqian,et al. Structural Characterization and Optimization of Extraction of Microcrystalline Cellulose from Jerusalem artichoke Stalk[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(1):119-127.
APA	Ren, Haiwei.,Shen, Jiali.,Zhu, Xiaoqian.,Zhang, Bingyun.,Fan, Wenguang.,...&Li, Zhizhong.(2018).Structural Characterization and Optimization of Extraction of Microcrystalline Cellulose from Jerusalem artichoke Stalk.Journal of Chinese Institute of Food Science and Technology,18(1),119-127.
MLA	Ren, Haiwei,et al."Structural Characterization and Optimization of Extraction of Microcrystalline Cellulose from Jerusalem artichoke Stalk".Journal of Chinese Institute of Food Science and Technology 18.1(2018):119-127.