紫苏饼粕微晶纤维素酶法制备及表征

Enzymatic Preparation and Characterization of Microcrystalline Cellulose from Perilla Seed Meal

摘要:

该文优化了紫苏饼粕微晶纤维素（Perilla Seed Meal Microcrystalline Cellulose，PSM-MCC）酶法制备工艺，并对其结构与性能进行表征。以紫苏饼粕纤维素（Perilla Seed Meal Cellulose，PSM-CL）为原料，通过响应面法优化酶法制备微晶纤维素的最佳工艺，并对其理化性质及功能特性进行研究。采用傅里叶红外光谱、X射线衍射、热重分析和扫描电子显微镜对PSM-MCC进行表征。纤维素酶酶法制备PSM-MCC最佳工艺为：pH值5.0、PSM-CL和水的料液比1:20 g/mL、加酶量的质量分数为0.4%、酶解温度55 ℃、酶解时间3 h。在此工艺下，PSM-MCC得率为90.74%，聚合度134。PSM-MCC去除了木质素等杂质，结晶度从49.39%增加到61.37%，与PSM-CL相比，纤维素酶水解制备的PSM-MCC具有更好的热稳定性，其直径较小，为48.26 μm，表面呈多孔和层状结构。该研究通过生物酶水解制备的PSM-MCC各项性能优异且符合国家标准，有望被应用在食品、制药和复合材料等多个领域。

Abstract:

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.