A Study on the Preparation,Structure, and Properties of Microcrystalline Cellulose

Abstract

The preparation, structure, and properties of microcrystalline cellulose (MCC) from rice straw were investigated by IR, x-ray, viscometry, polarizing microscope, SEM, etc. The results are as follows:

1. The leveling-off degree of polymerization (LODP) obtained from rice straw is about 80–150. The dimensions of MCC granules are 20–30 μm length, 0.5–0.8 μm thick, and the crystallinity is about 80%.

2. The aqueous suspension of a certain concentration of MCC can form a gel under the effect of shear force. The viscosity of MCC gel increased with an increasing content of MCC in water. A sharper increase of viscosity occurred in the 3–6% range.

3. The addition of one or two valence salts into the MCC gel increased the viscosity.

4. The viscosity of MCC gel has its maximum value at pH 8.

5. The MCC gel as an emulsifying agent can form a stable emulsion in the oil/water system when the ratio of oil/water is below 6/4.