LIU Ning, DAI Rui, LIU Tao. The preparation of carboxymethyl cellulose from banana peel[J]. Science and Technology of Food Industry, 2018, 39(9): 201-206. DOI: 10.13386/j.issn1002-0306.2018.09.035
Citation: LIU Ning, DAI Rui, LIU Tao. The preparation of carboxymethyl cellulose from banana peel[J]. Science and Technology of Food Industry, 2018, 39(9): 201-206. DOI: 10.13386/j.issn1002-0306.2018.09.035

The preparation of carboxymethyl cellulose from banana peel

More Information
  • Received Date: September 17, 2017
  • Available Online: November 22, 2020
  • In this study carboxymethyl cellulose was successfully synthesized from banana peel using sodium hydroxide as catalyst and chloroacetic acid as etherification agent. The effects of NaOH dosage, etherification time, etherification temperature, alkali time and ethanol dosage on the substitution degree of carboxymethyl cellulose were studied. Through PB screening, the influence factors of the dosage of NaOH, the dosage of chloroacetic acid and the temperature of etherification were determined. Based on single factor test, the process parameters of carboxymethyl cellulose were optimized by response surface method. The results showed that the optimum technological parameters for preparing carboxymethyl cellulose were:m (cellulose):m (NaOH)=1:1.5 (g·g-1), m (cellulose):m (chloroacetic acid)=1:1.9 (g·g-1), etherification temperature 80℃. The average value of substitution degree of carboxymethyl cellulose was 1.23. Carboxymethyl cellulose was obtained by infrared spectroscopy.
  • Related Articles

    [1]LIU Zhi-jun, HUANG Ye-chuan, WANG Yan-rong, WU Jia-yi. Optimization of Maillard Reaction Method for Preparation of Bacon Flavor[J]. Science and Technology of Food Industry, 2018, 39(23): 227-233. DOI: 10.13386/j.issn1002-0306.2018.23.040
    [2]YIN Chen-ling, XIE Yi-dan, WU Gao-qi, TU Wen-tao, ZHU Yan-hua, HUANG Jv, LUO Hong-yu, CHEN Jing. Study on strengthen effect of Maillard reaction on the antioxidant activity of the loach protein hydrolysates[J]. Science and Technology of Food Industry, 2018, 39(4): 77-81,105.
    [3]YANG Guang-ming, LI Meng, ZHANG Yu-ling, LI Wei-dong, PAN Yang, CAI Bao-chang. Ultrafiltration separation of Maillard reaction products of Fructus corni and their antioxidant activity[J]. Science and Technology of Food Industry, 2016, (10): 150-153. DOI: 10.13386/j.issn1002-0306.2016.10.021
    [4]ZHANG Xin, XIONG You-ling, CHEN Jie. Effect of Maillard reaction on the emulsifying property and antioxidant activity of pea protein hydrolysates[J]. Science and Technology of Food Industry, 2014, (17): 125-129. DOI: 10.13386/j.issn1002-0306.2014.17.018
    [5]DONG Zhi-jian, LI Dong-mei, XU Li-han, LI Xue-peng, ZHONG Ke-li, LI Jian-rong. Effect of reaction conditions on antioxidant and antibacterial properties of MRPs by chitosan/fructose[J]. Science and Technology of Food Industry, 2014, (06): 212-215. DOI: 10.13386/j.issn1002-0306.2014.06.039
    [6]QIAN Zhao, ZHOU Xing-hu, HUANG Ming. Effect of Maillard reaction products ( MRPs) on oxidative stability of Chinese sausage[J]. Science and Technology of Food Industry, 2013, (21): 69-71. DOI: 10.13386/j.issn1002-0306.2013.21.045
    [7]Maillard reaction of Ruditapes philippinarum hydrolyzate and its antioxidant capacities[J]. Science and Technology of Food Industry, 2013, (06): 140-143. DOI: 10.13386/j.issn1002-0306.2013.06.047
    [8]Study on antioxidant activities of the Maillard reaction products of glucose and two amino acid[J]. Science and Technology of Food Industry, 2013, (05): 85-88. DOI: 10.13386/j.issn1002-0306.2013.05.049
    [9]Influence of pH on the antioxidant activity of model Maillard reaction products[J]. Science and Technology of Food Industry, 2012, (15): 112-116. DOI: 10.13386/j.issn1002-0306.2012.15.051
    [10]柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006
  • Cited by

    Periodical cited type(0)

    Other cited types(1)

Catalog

    Article Metrics

    Article views (367) PDF downloads (28) Cited by(1)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return