Journal
SENSORS
Volume 11, Issue 6, Pages 5543-5560Publisher
MDPI
DOI: 10.3390/s110605543
Keywords
Raman spectroscopy; FT-IR spectroscopy; cellulose; pectin; xyloglucan; Gluconacetobacter xylinus; crystallinity degree
Funding
- Polish National Budget for Science [IP2010 005770]
Ask authors/readers for more resources
Raman and Fourier Transform Infrared (FT-IR) spectroscopy was used for assessment of structural differences of celluloses of various origins. Investigated celluloses were: bacterial celluloses cultured in presence of pectin and/or xyloglucan, as well as commercial celluloses and cellulose extracted from apple parenchyma. FT-IR spectra were used to estimate of the I-beta content, whereas Raman spectra were used to evaluate the degree of crystallinity of the cellulose. The crystallinity index (X-C(RAMAN)%) varied from -25% for apple cellulose to 53% for microcrystalline commercial cellulose. Considering bacterial cellulose, addition of xyloglucan has an impact on the percentage content of cellulose I-beta. However, addition of only xyloglucan or only pectins to pure bacterial cellulose both resulted in a slight decrease of crystallinity. However, culturing bacterial cellulose in the presence of mixtures of xyloglucan and pectins results in an increase of crystallinity. The results confirmed that the higher degree of crystallinity, the broader the peak around 913 cm(-1). Among all bacterial celluloses the bacterial cellulose cultured in presence of xyloglucan and pectin (BCPX) has the most similar structure to those observed in natural primary cell walls.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available