Influence of drying of chara cellulose on length/length distribution of microfibrils after acid hydrolysis

Influence of drying of chara cellulose on length/length distribution of microfibrils after acid hydrolysis
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DOI:
10.1016/j.ijbiomac.2017.12.051
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发表时间:
2018-04-01
影响因子:
8.2
通讯作者:
Sugiyama, Junji
Sugiyama, Junji
中科院分区:
化学1区
文献类型:
--
作者:
Horikawa, Yoshiki;Shimizu, Michiko;Sugiyama, Junji

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Chara是一种在水陆边界上进化观察到的淡水藻类属,其纤维素微原纤维在结晶度和纤维素的生物合成方面与陆生植物相似。用炭黑制备了烘干和未干的纤维素样品。以陆生植物纤维素样品为参考。通过透射电镜观察了经2,2,6,6-四甲基哌替啶-1-氧(TEMPO)介导氧化(用于酸水解产物的高效纤颤)预处理或不预处理后的干燥和未干燥的chara纤维素微原纤维的长度和长度分布。所有陆生植物纤维素和烘干的藤本植物纤维素经酸水解后均具有100-300 nm的短纳米晶体状形态。相比之下,未经干燥的chara纤维素经酸水解后的微原纤维长得多,长度为970 nm。这些结果表明,纤维素微原纤维上周期性地存在导致酸水解后纤维素纳米晶体形成的无序区域,并不存在于水中固有的chara纤维素微原纤维中,而是在干燥或脱水条件下人工形成的。(C) 2017 Elsevier B.V.版权所有
Chara is a genus of freshwater alga that is evolutionarily observed at the aquatic-terrestrial boundary, whose cellulose microfibrils are similar to those of terrestrial plants regarding the crystallinity and biosynthesis of cellulose. Oven-dried and never-dried celluloses samples were prepared from chara. Terrestrial plant cellulose samples were used as references. The lengths and length distributions of oven-dried and never-dried chara cellulose microfibrils after acid hydrolysis with or without pretreatment by 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidation, which was used for efficient fibrillation of acid-hydrolyzed products, were observed by transmission electron microscopy. All terrestrial plant celluloses and oven-dried chara cellulose had short nanocrystal-like morphologies of 100-300 nm in length after acid hydrolysis. In contrast, the never-dried chara cellulose had much longer microfibrils of 970 nm in length after acid hydrolysis. These results indicated that disordered regions present periodically along the cellulose microfibrils, which cause the formation of cellulose nanocrystals after acid hydrolysis, are not present in inherent chara cellulose microfibrils in water, but are formed artificially under drying or dehydration conditions. (C) 2017 Elsevier B.V. All rights reserved.