Food and Fermentation Industries >

2019 , Vol. 45 >Issue 22: 76 - 82

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020221

Hydrolysis preparation of bacterial cellulose nanofibersand its characteristics of the Pickering emulsions

  • LIU Zifei ,
  • LU Ping ,
  • GAO Ziqiao ,
  • JIA Meijie ,
  • ZHAI Xichuan ,
  • LIN Dehui ,
  • YANG Xingbin
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  • (State Laboratory of Shaanxi Food Green Processing and Safety Control Engineering, Shaanxi Normal University, Xi'an 710119, China)

Received date: 2019-02-17

  Online published: 2020-02-16

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Abstract

In this study, the conditions relating to particle size of nanofibers from hydrochloric acid hydrolyzing bacterial cellulose was optimized through response surface methodology. The experimental mathematical model of the hydrolysis process was established and interaction between significant parameters was analyzed. The results indicated the concentration of hydrochloric acid, the hydrolysis temperature and the ratio of solid to liquid had significant effects on the particle size of nanofibers. The optimum hydrolysis conditions as following: the concentration of hydrochloric acid was 2.87 mol/L, the temperature was 61.72 ℃, the time was 3.50 h, and the ratio of solid to liquid was 1∶7.51 (g∶mL). The particle size (520 nm) of the nanofibers obtained was congruous to the predicted result of the model (508 nm). Furthermore, the obtained nanofibers were used to prepare the Pickering emulsions, and the particle sizes of the prepared emulsions did not change significantly after 4 weeks of storage at selected temperatures in the study. In conclusion, the Pickering emulsion prepared in the present work exhibited remarkable stability and great application potential in the food industry.

Key words： bacterial cellulose; nano-fibers; response surface analysis; Pickering emulsions; stability

Cite this article

LIU Zifei , LU Ping , GAO Ziqiao , JIA Meijie , ZHAI Xichuan , LIN Dehui , YANG Xingbin . Hydrolysis preparation of bacterial cellulose nanofibersand its characteristics of the Pickering emulsions[J]. Food and Fermentation Industries, 2019 , 45(22) : 76 -82 . DOI: 10.13995/j.cnki.11-1802/ts.020221

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