Food and Fermentation Industries >

2023 , Vol. 49 >Issue 8: 84 - 88

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030355

Preparation and characterization of aminated apple pomace cellulose

  • CAI Luyang ,
  • CHEN Xuefeng ,
  • FANG Fei ,
  • LIU Ning ,
  • LI Yongning ,
  • WANG Ketang
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  • 1(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China)
    2(Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China)

Received date: 2021-12-15

  Revised date: 2022-02-27

  Online published: 2023-05-16

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Abstract

The apple pomace cellulose was used as a raw material and modified by amination to obtain materials with good functional properties. With the increase of nitrogen in the product (%) as the evaluation index, the major factors were optimized through single-factor and orthogonal experiments. Results revealed that the optimized conditions of the preparation process of aminated apple pomace cellulose were as follows: ethylenediamine volume fraction of 25%, reaction temperature of 75 ℃, the reaction time of 7.5 h, and NaHCO3 addition amount of 3.0 g. Under the conditions, the increase of nitrogen in the product was 1.34%. The characterization results showed that —NH2 was successfully introduced into the apple pomace cellulose. After modification, the crystallinity of the apple pomace cellulose was reduced and the crystal form was no longer the typical cellulose type Ⅱ. The surface of the product was rough, moreover, the structure was loose and porous. This study indicated that the apple pomace cellulose was successfully modified by amination.

Key words： apple pomace; cellulose; amination; process optimization; structural characterization

Cite this article

CAI Luyang , CHEN Xuefeng , FANG Fei , LIU Ning , LI Yongning , WANG Ketang . Preparation and characterization of aminated apple pomace cellulose[J]. Food and Fermentation Industries, 2023 , 49(8) : 84 -88 . DOI: 10.13995/j.cnki.11-1802/ts.030355

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