@article{HONG2025, 
author = {Zichen HONG and Luobang WU and Yuxing HUANG and Yong CAO and Zhihui PAN and Lichao ZHAO},
title = {Preparation, Characterization, and Methylene Blue Adsorption Capacity of Microcrystalline Cellulose from De-oiled Soy Sauce Residue with High Adsorbability},
year = {2025},
journal = {Food Science},
volume = {46},
number = {11},
pages = {11-19},
keywords = {characterization, microcrystalline cellulose, biosorption, soy sauce residue},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20240416-153},
doi = {10.7506/spkx1002-6630-20240416-153},
abstract = {In this study, we investigated the advantages and potential of de-oiled soy sauce residue as a superior raw material for the preparation of highly adsorptive microcrystalline cellulose (MCC), which was achieved employing a step-by-step chemical treatment. Acid hydrolysis conditions were optimized by one-factor-at-a-time and L9 (34) orthogonal array design methods. Under the optimal conditions (1:25 solid-to-liquid ratio, 2 mol/L HCl, 65 ℃ and 90 min), the yield and degree of polymerization (DP) of microcrystalline cellulose were 85.46% and 263, respectively. Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) analyses indicated that the as-prepared MCC exhibited a cellulose I-like structure. Scanning electron microscopy (SEM) showed that the MCC particles were short rod-shaped, with numerous grooves on their surfaces. Compared with commercial MCC, this new MCC exhibited higher maximum degradation peak temperature (334 ℃), better water/oil-holding capacity (5.36 and 4.25 g/g), and stronger methylene blue adsorption capacity (73.15 mg/g). In conclusion, the MCC from soy sauce residue demonstrates strong biosorption capacity and has high application value.}
}