食品与机械2017，Vol.33Issue(3)：37-41,5.DOI:10.13652/j.issn.1003-5788.2017.03.008
羧甲基化改性纳米甘薯渣纤维素的表征
Characterization of Carboxymethyl Modified Cellulose Nanocrystal from Sweet Potato Residue
摘要
Abstract
With sweet potato residue as raw material,cellulose nanocrystals (CNCs) were achieved through ultrasonic-assisted acid method.Carboxymethyl cellulose nanocrystals (N-CMCs) were produced by carboxymethylation of CNCs.Transmission electron microscopy (TEM) showed that the N-CMCs were still typical spherical nano particles and slightly larger with a uniform diameter ranging from 30 nm to 50 nm.They were more loosely packed than the CNCs and had a porous surface structure.The crystallinity index of the N-CMCs (52.83％) was lower than that of CNCs (73.27％),whereas the thermal stability of the former was higher.N-CMCs could be used as an excellent food additive,with low viscosity less than 25 mPa · s,high purity more than 99.5％ and nano-sized scale.关键词
纳米纤维素/羧甲基改性/表征Key words
cellulose nanocrystals/carboxymethylation/characterization引用本文复制引用
马小涵,刘雄,郭婷,赵丹,田俊青,赵天天..羧甲基化改性纳米甘薯渣纤维素的表征[J].食品与机械,2017,33(3):37-41,5.基金项目
重庆市科委民生专项一般项目(编号:cstc2015shmszx0367) （编号:cstc2015shmszx0367）
