Molecular weight and crystallinity alteration of cellulose via prolonged ultrasound fragmentation

Present investigation aims to study the effect of prolonged ultrasonication (more then 30 min) on the molecular weight ( M ¯ w ) and crystallinity index (CrI) of bacterial cellulose (BC) and plant cellulose (PC), and to compare the trend of M ¯ w reduction and CrI increment. In addition, the kinetic...

Full description

Saved in:
Bibliographic Details
Published in:Food hydrocolloids 2012-03, Vol.26 (2), p.365-369
Main Authors: Wong, Shen-Siung, Kasapis, Stefan, Huang, Dejian
Format: Article
Language:English
Subjects:
Bacterial cellulose (BC)
Biological and medical sciences
cellulose
crystal structure
depolymerization
Food additives
Food industries
freeze drying
Fundamental and applied biological sciences. Psychology
General aspects
molecular weight
Plant cellulose (PC)
Prolonged ultrasonication
reaction kinetics
size exclusion chromatography
Size exclusion chromatography (SEC)
ultrasonic treatment
ultrasonics
X-radiation
X-ray powder diffraction studies
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Present investigation aims to study the effect of prolonged ultrasonication (more then 30 min) on the molecular weight ( M ¯ w ) and crystallinity index (CrI) of bacterial cellulose (BC) and plant cellulose (PC), and to compare the trend of M ¯ w reduction and CrI increment. In addition, the kinetics of degradation will be computed based on first order reaction kinetics. BC and PC were dissolved in cuprammonium hydroxide (CUAM) solution prior to ultrasonication at 0, 5, 10, 15, 30, 60 and 90 min. Samples were recovered from solution and lyophilised before subjected to size exclusion chromatography (SEC) measurement and x-ray powder diffraction (XRPD) studies. Ultrasonication significantly ( p 
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2011.02.028