The enzymatic preparation of Perilla seed meal microcrystalline cellulose(PSM-MCC)was optimized,and its structure and properties were characterized.Response surface methodology was used to determine the optimal conditions for enzymatic preparation of PSM-MCC from Perilla seed meal cellulose(PSM-CL).The physicochemical and functional characteristics of PSM-MCC were studied.PSM-MCC was characterized using Fourier-transform infrared spectroscopy,X-ray diffraction,thermogravimetric analysis,and scanning electron microscopy.The optimum conditions for preparing PSM-MCC using cellulase are as follows:pH at 5.0,PSM-CL to water ratio of 1:20 g/mL,enzyme addition of 0.4%(m/m),hydrolysis temperature at 55℃,and reaction time of 3 h.Under these conditions,the yield of PSM-MCC equals 90.74%,and the degree of polymerization reaches 134.Impurities such as lignin in PSM-MCC are removed,with an increase in crystallinity from 49.39%to 61.37%.Compared with PSM-CL,PSM-MCC prepared through hydrolysis by cellulase exhibits better thermal stability,with a smaller diameter of 48.26 μm.In addition,its surface is porous and shows a layered structure.PSM-MCC prepared through enzymatic hydrolysis has excellent properties and meets national standards,and it is expected to be used in many fields,such as food,pharmaceuticals,and composite materials.
关键词
紫苏饼粕/纤维素酶/微晶纤维素/形态结构/热性能
Key words
Perilla seed meal/cellulase/microcrystalline cellulose/morphology and structure/thermal properties
维普
万方数据