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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۴، شماره ۸، صفحات ۲۱۱۷-۲۱۲۷
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| عنوان فارسی |
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| چکیده فارسی مقاله |
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| کلیدواژه‌های فارسی مقاله |
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| عنوان انگلیسی |
Ultrasonic Production of Carboxymethyl Cellulose (CMC) from Wheat Bran and Its Effects on Dairy Dessert Physicochemical Properties Ultrasonic Production of CMC from Wheat Bran |
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| چکیده انگلیسی مقاله |
The aim of the present study was to isolate cellulose from wheat bran and to synthesize Carboxy Methyl Cellulose (CMC) using an ultrasonic-assisted, solvent-based method. The effect of sodium hydroxide concentration, extraction time, and temperature on the extraction efficiency of cellulose from wheat bran was investigated. The isolated cellulose was converted to CMC through alkalization and etherification. For ultrasound-mediated CMC production, ultrasonic waves at 20 and 30 W/cm2 were applied for 15, 30, and 60 min sequentially to achieve a higher CMC yield. The produced CMC w:as char:acterized using Fourier Transform InfraRed (FT-IR) spectroscopy and Scanning Electron Microscopy (SEM). The data were analyzed based on a completely randomized design with three replications. The findings indicated that optimal cellulose extraction efficiency was achieved using 4.5 M NaOH, a duration of 120 min, and a temperature of 80 °C. The highest CMC production efficiency was obtained at 30 W/cm2 power for at least 30 min, while the highest degree of substitution (0.305) was observed at 20 W/cm2 ultrasonic power for 30 min. An inverse relationship was also found between the degree of substitution and the purity of CMC samples. The FT-IR peak at 1441 cm-1 is associated with -CH₂ stretching vibrations, indicating the introduction of methyl groups during the carboxymethylation process. SEM analysis revealed that CMC exhibited a porous and heterogeneous structure. Additionally, the incorporation of CMC into dairy desserts significantly increased dry matter content while reducing syneresis (%). |
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| کلیدواژه‌های انگلیسی مقاله |
Cellulose,Carboxymethyl cellulose,Dairy Dessert,Ultrasound,wheat bran |
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| نویسندگان مقاله |
Romina Zamanii |
Department of Food Science and Technology, Faculty of Biological Sciences, Nt. C., Islamic Azad University, Tehran, I.R. IRAN
Marjaneh Sedaghati |
Department of Food Science and Technology, Faculty of Biological Sciences, Nt. C., Islamic Azad University, Tehran, I.R. IRAN
Amir Abdolah Mehrdad Sharif |
Department of Analytical Chemistry, Faculty of Chemistry, Nt. C., Islamic Azad University, Tehran, I.R. IRAN
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| نشانی اینترنتی |
https://ijcce.ac.ir/article_725240_37c146435e100e0e80e5cb487c9cef2a.pdf |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
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