魏成前 苏伟 宋玉 母应春于沛

摘 要：采用纤维素酶酶法制备竹笋壳微晶纤维素，以加酶量、酶解时间、温度、酶解pH为单因素实验，在此基础上用L9（34）正交试验优化纤维素酶解法制备竹笋壳MCC的工艺条件，将制备出的竹笋壳微晶纤维素与“新望”商品微晶纤维素对比其溶胀性、流动性、持水性及形态结构。结果表明，制备竹笋壳MCC的最优工艺条件为：加酶量1.2%，酶解时间50min，酶解温度53℃，酶解pH值为5。用扫描电镜观察竹笋壳微晶纤维素形态结构，通过理化分析，并与商品微晶纤维素对比，竹笋壳微晶纤维素与商品微晶纤维素特性基本保持一致。

关键词：酶法制备；竹笋壳；微晶纤维素；理化性质

中图分类号：TQ352.79

文献标识码：A

文章编号：1008-0457（2018）03-00 -0 国际DOI编码：10.15958/j.cnki.sdnyswxb.2018.03.001

Preparation of Microcrystalline Cellulose from Bamboo Shoot Shell by Enzyme Hydrolysis Method and Analysis of Its Physicochemical Properties

WEI Cheng-qian，SU Wei，SONG Yu，MU Yingchun*，YU Pei

（School of Liquor and Food Engineering， Guizhou University， Guiyang， Guizhou， 550025，China）

Abstract：Cellulase enzymatic method was used to prepare Microcrystalline Cellulose （MCC） from bamboo shoot shell. The enzyme addition， enzymatic hydrolysis time， temperature， the ratio of solid to liquid and pH were taken as the single factor experiments. Based on this， the L9 （34） orthogonal test was used to optimize the enzymatic hydrolysis conditions for bamboo shell MCC preparation. The preparation conditions of the bamboo shoot shell MCC were compared， and the swelling， fluidity， water-holding capacity and morphological structure of the MCC from bamboo shoot shell were compared with those of the ‘xinwang’commercial microcrystalline cellulose. The results showed that the optimal conditions for the preparation of bamboo shoot MCC were as follows： the enzyme amount was 1.2%， the enzymolysis time was 50min， the enzymolysis temperature was 53℃， and the pH of enzymolysis was 5. Scanning electron microscopy （SEM） was adopted to observe the morphological structure and analyze the physicochemical property of MCC from bamboo shoot shell. Through physical and chemical analysis， and compared with commercial MCC， the characteristics of the bamboo shoot microcrystalline cellulose and commercial microcrystalline cellulose were basically consistent.

Key words：enzymatic preparation； bamboo shoot shell； MCC； physicochemical property

微晶纖维素（Microcrystalline Cellulose，MCC）是一种达到一定聚合度的纯化白色无味的由多孔微粒组成的结晶粉末状物质[1]。它广泛运用于制药、化妆品及食品领域，由天然纤维素经过酸水解或者酶水解制得，以β-1，4-葡萄糖苷键结合的直链式多糖类物质为主要成分，不溶于水、有机溶剂，是一种安全的食品添加剂。在我国GB2760-2011《食品添加剂使用标准》中被列为可按需使用的食品添加剂[2]：作为一种功能性纤维，MCC具有诸多作用，如作为吸附剂、稀释剂、抗结剂、乳化剂、分散剂、黏合剂、营养补充剂和增稠剂，也有提高液体的稳定性，保持乳化及泡沫稳定性的作用[3-4]。第八次全国森林资源清查结果显示，我国竹林面积共601万公顷，比上一次清查增长11.69%[5]。我国是竹笋的种植生产古国，《诗经》中古人就有食笋的记载，戴凯对竹笋做了初步的研究，并著有《笋谱》，它是全世界第一部竹笋资料[6]。……