Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9680
Title: Characterization of bacterial cellulose nanocrystals: Effect of acid treatments and neutralization
Authors: Arserim-Uçar, Dilhun Keriman
Korel, Figen
Liu, LinShu
Yam, Kit L
Arserim-Uçar, Dilhun Keriman
Korel, Figen
Izmir Institute of Technology. Food Engineering
Bingöl Üniversitesi
İzmir Yüksek Teknoloji Enstitüsü
United States Department of Agriculture (USDA)
Bingöl Üniversitesi
Keywords: Gluconacetobacter xylinus
Bacterial cellulose
Cellulose nanocrystals
Sulfuric acid
Hydrochloric acid
Issue Date: 2021
Publisher: Elsevier Ltd.
Abstract: In this study, bacterial cellulose nanocrystals (BCNCs) were obtained from bacterial cellulose nanofibers (BCNFs) by controlled hydrolysis of sulfuric and hydrochloric acids. The influence of hydrolysis temperature and acid type with the addition of the post-treatment step was studied. The obtained BCNCs were analyzed based on the structural characterization and the properties of the nanocrystals. The BCNCs crystallinity increased, and the size of nanocrystals decreased with increasing 10 °C hydrolysis temperature for both acid hydrolysis conditions. Hydrolysis conditions with neutralization post-treatment did not alter the thermal stability of nanocrystals, and BCNCs had high thermal stability like raw BCNFs. Elemental analysis results indicated that sulfur content (S %) was very low for sulfuric acid hydrolyzed samples, and X-ray results did not show any sulfate salt peaks. Thermal stable BCNCs with high crystallinity were successfully produced to meet the process requirements in various applications, especially in the food industry.
URI: https://hdl.handle.net/11147/9680
ISSN: 0308-8146
Appears in Collections:Food Engineering / Gıda Mühendisliği

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