Dynamic microstructures and fractal characterization of cell wall disruption for microwave irradiation-assisted lipid extraction from wet microalgae
Dynamic microstructures and fractal characterization of cell wall disruption for microwave irradiation-assisted lipid extraction from wet microalgae
复制标题
微波辐射辅助湿微藻脂质提取细胞壁破坏的动态微观结构和分形表征
DOI：
10.1016/j.biortech.2013.09.126
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发表时间：
2013-12-01
影响因子：
11.4
通讯作者：
Cen, Kefa
中科院分区：
文献类型：
--
作者：
Cheng, Jun;Sun, Jing;Cen, Kefa
为了通过细胞破坏提取湿微藻中的脂质，研究了微波处理对微藻细胞壁动态微结构的影响。未经处理的微藻细胞的分形维数为1.46。当微波处理温度从80℃升高到120℃时，微藻细胞壁的破坏程度增强，微藻细胞分形维数从1.61增加到1.91。当微波处理时间从0增加到20 min时，细胞壁厚度从0.11增加到0.59 μ m，细胞壁孔径从0.005增加到0.18 μ m。当微波处理时间增加到26 min时，细胞壁外层果胶层逐渐脱落，内层纤维素层孔隙率增加。初始断裂点出现在细胞壁的最大曲率处(约1.01 x 10（7) m(-1)）。微波电磁效应使短链脂质和饱和脂质数量增加。(C) 2013 Elsevier Ltd.版权所有。
To extract lipids from wet microalgae through cell disruption, the effects of microwave treatment on the dynamic cell wall microstructures were investigated. The fractal dimension of raw, untreated microalgal cells was 1.46. The disruption level of microalgal cell walls was enhanced when microwave treatment temperature increased from 80 to 120 degrees C, resulting in an increase in microalgal cell fractal dimension from 1.61 to 1.91. The cell wall thickness and pore diameters in cell walls increased from 0.11 to 0.59 mu m and from 0.005 to 0.18 mu m, respectively, when microwave treatment time increased from 0 to 20 min. The outer pectin layers of cell walls gradually detached and the porosity of inner cellulose layers increased when microwave treatment time increased to 26 min. The initial point of disruption appeared at the maximum curvature (approximately 1.01 x 10(7) m(-1)) of cell walls. Numbers of short-chain and saturated lipids increased because of microwave electromagnetic effect. (C) 2013 Elsevier Ltd. All rights reserved.