Surface characterization of corn stalk superfine powder studied by FTIR and XRD

Zhao, Xiaoyan; Chen, Jun; Chen, Fengliang; Wang, Xianchang; Zhu, Qingjun; Ao, Qiang

doi:10.1016/j.colsurfb.2012.12.003

Cited by 167 publications

(85 citation statements)

References 16 publications

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“…The results revealed no significant differences in crystallinity index between cumin (18.88%) and deoiled cumin (19.03%), this might be because no protein was removed during the Bligh-Dyer process. Crystallinity of SEDF (24.52%) and EHDF (22.03%) was higher than that of cumin and deoiled cumin (P > 0.05), the increase of crystallinity was caused by progressively decreased protein residue content in dietary fiber, the data also indicated that the amorphous cellulose was more reactive and was easily destroyed, thus increasing the relative ratio of crystalline cellulose after hydrolysis (Zhao et al, 2013). In addition, the crystallinity index of AEDF (19.21%) could be calculated according to the method of Cleven et al (1978), but the intensity of crystal peaks and crystal size was destroyed by NaOH solution, therefore, this value might not reflect the crystallinity of AEDF accurately.…”

Section: Xrdmentioning

confidence: 66%

“…2A, cumin, deoiled cumin, EHDF and SEDF had regular, broad peaks at 12.5-28°, respectively. The peak position and peak width among these samples were not significantly different, suggesting that the ordered structure of the crystalline region on the cellulose of deoiled cumin dietary fiber extracted by enzymatic hydrolysis and shear emulsifying assisted enzymatic hydrolysis method was not disrupted by enzymatic hydrolysis and mechanical force during shear emulsifying pretreatment (Zhao et al, 2013). While AEDF had an irregular peak in this area, this might be due to the denaturing effect of alkaline solutions on cellulose (Margareta & Nyman, 2002).…”

Section: Xrdmentioning

confidence: 87%

“…The bands at 2800-3000 cm À1 were representative of C-H vibrations from some methylene groups of polysaccharides (Tao, 2008). The peak at 1634 cm À1 corresponded to characteristic bending or stretching of aromatic hydrocarbons of lignin (Zhao et al, 2013) and these aromatic compound were also detected in wheat bran DF (Tao, 2008). These above four peaks were present in the spectra of cumin, deoiled cumin, and three DFs.…”

Section: Ft-ir Spectroscopymentioning

confidence: 96%

See 2 more Smart Citations

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

2016

Food Chemistry

252

200

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Section: Xrdmentioning

confidence: 66%

Section: Xrdmentioning

confidence: 87%

Section: Ft-ir Spectroscopymentioning

confidence: 96%

See 1 more Smart Citation

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

2016

Food Chemistry

252

200

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“…The accelerated was 10 KV in secondary electron detection mode and working distance was 10-15 mm (Zhao et al, 2013). The accelerated was 10 KV in secondary electron detection mode and working distance was 10-15 mm (Zhao et al, 2013).…”

Section: Functional Properties Of Tapsmentioning

confidence: 97%

Effect of pressure grinding technology on the physicochemical and antioxidant properties of Tremella aurantialba powder

Zhao

Liu

Zhang

et al. 2018

J Food Process Preserv

Self Cite

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Tremella aurantialba powders (TAPs) with different grinding time were prepared by pressure grinding technology. The physicochemical and antioxidant properties of TAPs were evaluated. The results showed that the bulk density, fluidity, surface number mean, and volume surface of TAPs decreased with the extending of grinding time, the surface area and polysaccharide contents significantly increased (p < 0.05). Grind time from 0 min to 25 min, the stickiness, bitterness, roughness, and mouthfell of TAPs were significant reductions except for increasing sweetness (p < 0.05). The finer TAPs showed the brighter color and higher DPPH and ·OH scavenging effects, while O2·- scavenging effect was not significantly different. FTIR analysis showed that the transformation of no major functional groups happened during superfine grinding. Practical applications The pressure grinding treatment will provide the basis of coursework for biomaterial powder engineering, and have great potential for being scaled‐up to a commercially processing of food materials from cost consideration. In addition, the development results in creating environmentally friendly processes.

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“…Nowadays, this technology has also been applied in biotechnology and foodstuffs and has shown a high potential for many other commercial applications. And there has been a lot of information available in the scientific literature on the effects of superfine or ultrafine grinding on the powder physicochemical and nutritional properties of different materials such as cornstalk, wheat, ginger, green tea, and so on (Zhao et al 2013;Niu et al 2014;Zhao et al 2009;Hu et al 2012). Nevertheless, little information is available on the application of ultrafine grinding in detoxification of cottonseed cake so far.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrafine Grinding and Pulsed Magnetic Field Treatment on Removal of Free Gossypol from Cottonseed Meal

Dai

Zhang

et al. 2016

Food Bioprocess Technol

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The main objective of this research was to study the effects of ultrafine grinding and pulsed magnetic field (PMF) treatment on free gossypol (FG) content in cottonseed meal (CSM). The results revealed that FG content decreased from 831 to 584 mg kg −1 after CSM was ultrafine ground with an airflow crusher. A further decrease of FG content was achieved by processing with PMF. Response surface methodology (RSM) was applied to optimize the process of detoxification, and results showed that the influence of PMF intensity and pulse numbers was remarkable. Removal efficiency increased distinctly with increasing of PMF intensity (50-500 mT) and pulse numbers (10-60) but decreased slightly with increasing of sample weight (0.5-10 g). The relationship between the removal ratio of FG and PMF intensity, pulse numbers, and sample weight all can be expressed with quadratic equations, respectively. The total removal ratio of FG even reached 83.39 % after cottonseed coarse powder (CSCP) was processed with ultrafine grinding and PMF under conditions of PMF intensity (500 mT), pulse number (50), and sample weight (3 g). And the Box-Behnken design (BBD) generated satisfactory mathematical models that accurately explained the behavior of the system, allowing one to predict the removal efficiency of FG from CSM.

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Surface characterization of corn stalk superfine powder studied by FTIR and XRD

Cited by 167 publications

References 16 publications

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Effect of pressure grinding technology on the physicochemical and antioxidant properties of Tremella aurantialba powder

Effects of Ultrafine Grinding and Pulsed Magnetic Field Treatment on Removal of Free Gossypol from Cottonseed Meal

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