Physicochemical properties of fungal chitin nanopaper from shiitake (L. edodes), enoki (F. velutipes) and oyster mushrooms (P. ostreatus)

• Published in: Carbohydrate polymers 2022-04, Vol.281, p.119038-119038, Article 119038
• Main Authors: Mat Zin, Mizan Izzati, Jimat, Dzun Noraini, Wan Nawawi, Wan Mohd Fazli
• Format: Article
• Language: English
• Subjects: Carbohydrates; Chitin - chemistry; Chitin-glucan; Flammulina; Mechanical properties; Mushrooms; Nanofiber; Nanopaper; Pleurotus - chemistry; Shiitake Mushrooms - chemistry
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2021.119038

We evaluate the physiochemical properties of chitin nanopaper derived from three commonly cultivated mushrooms: shiitake (Lentinula edodes), oyster (Pleurotus ostreatus), and enoki (Flammulina velutipes). Mild alkaline extraction of fungal sample yields higher chitin recovery per dry weight (23–35%) compared to crustacean source (9.7%). Our extract readily defibrillates into 15–20 nm width fiber after 5 min blending in domestic kitchen blender, implying a simple and cost-effective nanofiber preparation. Enoki nanopaper was found to be more crystalline and possess slightly higher modulus and tensile strength (Eenoki = 2.83 GPa, σenoki = 51 MPa) compared to oyster and shiitake nanopaper (Eoyster = 2.28 GPa, σoyster = 45 MPa; Eshiitake = 2.59 GPa, σshitake = 43 MPa). However, oyster nanopaper exhibit higher toughness (1.92 MJ/m3) and larger strain at break (5.63%) because of their relatively smaller fibers promote a denser fibrous network that can sustain and absorb higher external loading. [Display omitted]