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瘙簚s, high purity more than 99.5% and nano-sized scale.
Publication Date
3-28-2017
First Page
37
Last Page
41
DOI
10.13652/j.issn.1003-5788.2017.03.009
Recommended Citation
Xiaohan, MA; Xiong, LIU; Ting, GUO; Dan, ZHAO; Junqing, TIAN; and Tiantian, ZHAO
(2017)
"Characterization of Carboxymethyl Modified Cellulose Nanocrystal from Sweet Potato Residue,"
Food and Machinery: Vol. 33:
Iss.
3, Article 8.
DOI: 10.13652/j.issn.1003-5788.2017.03.009
Available at:
https://www.ifoodmm.cn/journal/vol33/iss3/8
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