Abstract
Abstract The preparation, structure, and properties of microcrystalline cellulose (MCC) from rice straw were investigated by IR, x-ray, viscometry, polarizing microscope, SEM, etc. The results are as follows: 1. The leveling-off degree of polymerization (LODP) obtained from rice straw is about 80–150. The dimensions of MCC granules are 20–30 μm length, 0.5–0.8 μm thick, and the crystallinity is about 80%. 2. The aqueous suspension of a certain concentration of MCC can form a gel under the effect of shear force. The viscosity of MCC gel increased with an increasing content of MCC in water. A sharper increase of viscosity occurred in the 3–6% range. 3. The addition of one or two valence salts into the MCC gel increased the viscosity. 4. The viscosity of MCC gel has its maximum value at pH 8. 5. The MCC gel as an emulsifying agent can form a stable emulsion in the oil/water system when the ratio of oil/water is below 6/4.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
