ArticleRSC advances2023
Study on the effects of different pectinase/cellulase ratios and pretreatment times on the preparation of nanocellulose by ultrasound-assisted bio-enzyme heat treatment.
Article in RSC advances, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Comparative Insights into Enzymatic and High-Temperature Steam Treatment ofFoods (Basel, Switzerland) · 2026Article
- Impact of airborne ultrasound on pore characteristics and cell wall components in shiitake mushrooms during microwave vacuum drying.Food chemistry: X · 2026Article
- Ultrasonic-assisted extraction of nanocellulose from sweet potato residue and its application in noodles.Food science & nutrition · 2024Article
- Preparation of Nanocellulose-Based Aerogel and Its Research Progress in Wastewater Treatment.Molecules (Basel, Switzerland) · 2023Review
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With the development of science and technology, efficient, fast and green methods are increasingly being pursued. The production of nanocellulose by green methods, such as bio-enzymes-assisted ultrasound treatment, has been the focus of many studies. However, the yield of cellulose nanocrystals prepared by this method is very low. In this paper, by pretreatment of microcrystalline cellulose (MCC), nanocellulose was prepared by heating and stirring + pectinase/cellulase + ultrasonic treatment (HSt - P/C - Ultr). The effects of the ratios of pectinase and cellulase and the hydrolysis time on the yield of nanocellulose were studied. FTIR, XRD, SEM, TEM and TG were used to determine the structure, crystallinity, morphology and thermal stability of nanocellulose. The results showed that optimal hydrolysis conditions were determined as a pectinase : cellulase ratio of 1 : 1, 90 min and 50 °C. The yield of nanocellulose was about 32.0%. The yield of pectinase cellulase = 1 : 1 was higher than that of microcrystalline cellulose (MCC) treated by a single bio-enzyme. This indicated that the synergistic effects of pectinase and cellulase have a certain effect on the formation of nanocellulose. During the preparation, the crystalline form of cellulose did not change. It was still cellulose I with a crystallinity of 73.5%, which is 9.50% higher than that of microcrystalline cellulose (MCC), a width of 20-50 nm, a high aspect ratio and a winding network structure. Therefore, nanocellulose prepared by this method is an ideal toughening material for manufacturing composite materials.
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Registered trials
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