New Functional Food Prepared from Cellulose/Aqueous Sodium Hydroxide Solution

当分子内氢键被部分破坏时，纤维素可以溶解在氢氧化钠水溶液中。由纤维素/ aq. NaOH溶液制备的纤维素状体可用于食品原料，因为氢氧化钠已被批准用于食品加工。本研究的目的是阐明纤维素从溶液中形成的结构机制，并为食品材料创造理想的结构。通过本研究，得到了以下结果。用分子动力学（MD）模拟研究了溶液的结构形成。纤维素分子通过疏水相互作用并排聚集，堆叠形成薄片结构，然后许多薄片通过氢键逐渐堆叠形成包含无定形区域的薄平面晶体，最后这些随机分散的结构单元通过扩散限制的簇聚集机制接触并粘附在一起，形成纤维素形状的体。在MD研究的基础上，研究了纤维素与食用多糖共混物的性能（纤维素本身因感官感觉差而不能食用）。该共混物具有多孔结构，具有优异的保水和保油性，并且耐热水，此外还有良好的感官感觉，这是现有可食用多糖所不具备的。另一种食品材料，纤维素纳米颗粒，用于替代油性食品，是通过使纤维素结构无定形来完成的，从而产生良好的感官感觉。食品中诱变物质的吸附似乎受纤维素晶面表面能的影响。人造着色剂被发现吸附在纤维素上。我们制作了含有30%纤维素的特殊结构的低热量面包和由纤维素和食用多糖混合而成的无热量面包。这些食品计划与多家公司合作进行商业化。少

Cellulose can be dissolved in aqueous sodium hydroxide solution when intramolecular hydrogen bonds are partially broken down. Cellulose shaped bodies prepared from the cellulose / aq. NaOH solution can be use for food materials because sodium hydroxide is approved for the use in food processing. The purpose of this study is to clarify the structural formation mechanism of the cellulose from the solution and to create desirable structure for food materials. From this study, next results are obtained.1. Structural formation from the solution was investigated using molecular dynamics (MD) simulation. The cellulose molecules aggregate side by side, stacking by hydrophobic interaction, to form a sheet structure, then many sheets are progressively stacked by hydrogen bonds to form thin planar crystals incorporating amorphous regions, finally these randomly dispersed structural units contact and adhere together by a diffusion-limited cluster aggregation mechanism to form cellulose shaped bodi … More es.2. On the basis of MD study, the properties of blends of cellulose and edible polysaccharides from the solution are investigated (cellulose itself can not be edible due to bad organoleptic feel). The blends have porous structure with superior water and oil retention and are resistant to hot water, in addition to a good organoleptic feel, which are not available for existing edible polysaccharides. The other food material, cellulose nano-particle used for alternative oily food, is completed by making cellulose structure amorphous, resulting in good organoleptic feel.3. The adsorption of mutagenic substance in food seems to be affected by surface energy of cellulose crystal plane. Artificial coloring matters are found to be adsorbed on the cellulose.4. We prepare low calorie bread containing 30% cellulose with specifically designed structure and no calorie bread composed of the blends of cellulose and edible polysaccharides. These foods are planed to be commercialized cooperating with many companies. Less