食品科学2025，Vol.46Issue(11)：11-19,9.DOI:10.7506/spkx1002-6630-20240416-153
高吸附性酱油渣微晶纤维素的制备、表征和亚甲基蓝吸附分析
Preparation,Characterization,and Methylene Blue Adsorption Capacity of Microcrystalline Cellulose from De-oiled Soy Sauce Residue with High Adsorbability
摘要
Abstract
In this study,we investigated the advantages and potential of de-oiled soy sauce residue as a superior raw material for the preparation of highly adsorptive microcrystalline cellulose(MCC),which was achieved employing a step-by-step chemical treatment.Acid hydrolysis conditions were optimized by one-factor-at-a-time and L9(34)orthogonal array design methods.Under the optimal conditions(1:25 solid-to-liquid ratio,2 mol/L HCl,65℃and 90 min),the yield and degree of polymerization(DP)of microcrystalline cellulose were 85.46%and 263,respectively.Fourier transform infrared(FTIR)spectroscopy and X-ray diffraction(XRD)analyses indicated that the as-prepared MCC exhibited a cellulose I-like structure.Scanning electron microscopy(SEM)showed that the MCC particles were short rod-shaped,with numerous grooves on their surfaces.Compared with commercial MCC,this new MCC exhibited higher maximum degradation peak temperature(334℃),better water/oil-holding capacity(5.36 and 4.25 g/g),and stronger methylene blue adsorption capacity(73.15 mg/g).In conclusion,the MCC from soy sauce residue demonstrates strong biosorption capacity and has high application value.关键词
酱油渣/微晶纤维素/表征/生物吸附Key words
soy sauce residue/microcrystalline cellulose/characterization/biosorption分类
轻工业引用本文复制引用
洪子晨,吴珞帮,黄宇杏,曹庸,潘志辉,赵力超..高吸附性酱油渣微晶纤维素的制备、表征和亚甲基蓝吸附分析[J].食品科学,2025,46(11):11-19,9.基金项目
山东省重点研发基金项目(2023TZXD055) （2023TZXD055）
佛山创新研究项目(2023SWYY01) （2023SWYY01）
广西科技重大专项(GuikeAA23073016) （GuikeAA23073016）
