Preparation Of Microcrystalline Cellulose From Pomelo Peel And Application In Emulsified Sausage

In this study,pomelo was used as the material,the pomelo peel cellulose with high purity was prepared by alkaline hydrogen peroxide treatment and a mixture of acetic acid-nitric acid treatment.Pomelo peel microcrystalline cellulose was prepared from cellulose by hydrolysis of hydrochloric acid.The conditions of alkaline hydrogen peroxide treatment and hydrochloric acid hydrolysis were optimized.The physicochemical properties of pomelo peel cellulose and microcrystalline cellulose were studied.The application of pomelo peel microcrystalline cellulose in emulsified sausage was also studied,in order to provide theoretical basis and guidance for the development and utilization of pomelo peel microcrystalline cellulose.The main results of this research were as follows:1.The alkaline hydrogen peroxide extraction conditions of pomelo peel cellulose were optimized by orthogonal experiment.The optimal conditions were Na OH oconcentration 4%,H₂O₂concentration 0.9%,extraction temperature 80℃, extraction time 4 h.Under the optimal conditions,the cellulose content and yield of the extract was 77%and 18%,respectively.2.Infrared spectroscopy showed that the lignin and hemicelluose of pomelo peel were removed fundamentally.X-Ray Diffraction analysis showed that the crystallization index of the purified cellulose was higher than that of the crude cellulose. Thermogravimetric analysis showed that the thermal stability of the purified cellulose was higher than that of the crude cellulose.3.The hydrochloric acid hydrolysis conditions for the preparation of pomelo peel microcrystalline cellulose were optimized by orthogonal experiment.The optimal conditions were hydrolysis temperature 90℃,hydrolysis time 100 min,HCl concentration 6%,material-to-liquid ratio 1:20.Under the optimal conditions,the polymerization degree,yield and purity of pomelo peel microcrystalline cellulose was 308,90%and 92%,respectively.Infrared spectroscopy showed that the molecular structure of pomelo peel microcrystalline cellulose was in accord with that of the cellulose.The results of scanning electron micrograph showed that morphology of pomelo peel microcrystalline cellulose was rod like shape and its surface was rough.X-Ray Diffraction analysis showed that the crystalline structure of pomelo peel microcrystalline cellulose was crystallization typeⅠ,and its crystallization index was 40.53%.Thermogravimetric analysis showed that the pomelo peel microcrystalline cellulose had a good thermal stability,and its thermal degradation temperature was 258℃.4.Adding 1.0%pomelo peel microcrystalline cellulose into emulsified sausage could increase the water holding capacity of emulsified sausage from 1.08%to 2.80%, decrease the cooking loss of emulsified sausage from 2.10%to 1.78%and decrease the springiness of emulsified sausage from 0.99 to 0.87.The sensory evaluation results showed that the emulsified sausage had a better quality,and was taste good without roughness.