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논문 기본 정보

자료유형
학술저널
저자정보
Moonkyeung Choi (Kyung Hee University) Yu-Ra Kang (Kyung Hee University) In-Sook Lim (Chamhan Food) Yoon Hyuk Chang (Kyung Hee University)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.2
발행연도
2018.6
수록면
166 - 170 (5page)
DOI
10.3746/pnf.2018.23.2.166

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초록· 키워드

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Cellulose is one of the most common functional ingredients in food products and has been widely used as fat replacers and stabilizers. In the present study, the structural properties of cellulose obtained from extraction wastes of graviola (Annona muricata.) leaf (CWG) were characterized via scanning electron microscope (SEM), X-ray diffraction (XRD), fourier transform-infrared (FTIR), and <SUP>13</SUP>C nuclear magnetic resonance (NMR) analyses. Extraction and purification of CWG were accomplished by alkali treatment and bleaching processes. An elongated, fibrous structure of CWG was observed in SEM analysis. The XRD, FTIR, and <SUP>13</SUP>C NMR spectra of CWG were compared with microcrystalline cellulose (control cellulose) and it was found that CWG exhibited similar structural characteristics to the control. XRD diffractogram of CWG showed typical peaks (2θ=15° and 22.6°) of cellulose I. According to the specific peaks (898, 1,057, and 1,430 cm<SUP>−1</SUP>) and chemical shifts (104.5, 88.5, 72∼75, and 64.6 ppm) obtained by FTIR and NMR analyses, respectively, it was cofirmed that cellulose was successfully extracted from CWG.

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ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES

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UCI(KEPA) : I410-ECN-0101-2018-594-003146278