ABSTRACT
Better understanding through direct observation of the mechanisms involved in chemical and enzymatic hydrolysis of biomass is of great importance, to implement a substitute for the common cellulose standards. We report the hydrolysis of biomass, using exclusively the parenchyma, to isolate cellulose nanoplatelets using a less harsh pretreatment. Then, we show direct evidence of the effect of endoglucanase on the structure of cellulose nanoplatelets, finding that amorphous cellulose is exclusively digested, loosening the cellulose nanofibrils in the process. The analysis of micrographs demonstrates that when cellulose nanoplatelets are deposited on a silicon wafer, its thickness can be qualitatively measured by the interference color detected using an optical microscope. This finding facilitates further studies of mechanisms involved in lignin removal and cellulose nanofibrils production by specific enzymatic digestion.
Subject(s)
Agave/chemistry , Bacterial Proteins/chemistry , Cellulase/chemistry , Lignin/chemistry , Nanofibers/chemistry , Actinobacteria/chemistry , Actinobacteria/enzymology , Bacterial Proteins/isolation & purification , Biomass , Cellulase/isolation & purification , Humans , Hydrolysis , Lignin/isolation & purification , Nanofibers/ultrastructure , Sulfuric Acids/chemistryABSTRACT
The glass transition temperature of model food systems prepared with several glucose/fructose/sucrose mass fractions was studied using differential scanning calorimetry (DSC). A distance-based experimental design for mixtures of 3 components was used to establish the proportion of sugars of the model systems. Thus, 32 compositions including individual sugars and sugar mixtures, both binary and ternary were prepared and analyzed. Thermograms showing the complete process of heating-cooling-reheating were used to determine the precise glass transition temperature during cooling (T(g)(c)) or reheating (T(g)(H) in amorphous sugars. The Scheffe cubic model was applied to experimental results to determine the influence of sugar composition on the glass transition temperature (P < 0.05). The final model proved to be appropriate (R(2) > 0.97, CV < 9%, model significance <0.0001) to predict the T(g) values of any dry mixture of amorphous fructose, glucose, and sucrose.
