4.7 Article

Characterization and antibacterial effect of quaternized chitosan anchored cellulose beads

期刊

出版社

ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.11.104

关键词

Cellulose; Magnetic composite beads; Quaternized chitosan

资金

  1. Fund for Enterprise Technological Innovation in Haixi Prefecture of Qinghai Province [2018-N-502]
  2. Project of the National Natural Science Foundation of China (NSFC) [31501436]
  3. Open Research Fund Program of Beijing Key Lab of Plant Resource Research and Development, Beijing Technology and Business University (BTBU) [PRRD-2018-YB1]
  4. Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University (BTBU), Beijing, China
  5. Key Research and Development Program of Shaanxi Province, China [2017NY-122]
  6. Scientific Research Foundation for the Returned Overseas Chinese Scholars

向作者/读者索取更多资源

Some thermoduric food spoilage bacteria pose great threat to beverage industry. To tackle the challenge, hydroxypropyl trimethyl ammonium chloride chitosan (HTCC) grafted magnetic cellulose beads have been prepared via a dropping technology. Sodium periodate oxidation process was carried out to form dialdehyde functional groups on the regenerated cellulose beads mixed with maghemite nanoparticles. HTCC was anchored on the beads through Schiff base reaction. The structure and properties of HTCC anchored beads were evaluated by Fourier transform infrared (FTIR) spectra, field emission scanning electron microscope (FESEM), energy dispersive X-ray spectroscopy (EDS), X-ray diffraction (XRD) and vibrating sample magnetometer (VSM). Thermal stability of the beads was estimated by thermogravimetric analysis (TGA) and differential thermal gravity (DTG), and the decomposition temperature of the beads were around 200-300 degrees C. A long-term antibacterial activities of the beads against Alicyclobacillus acidoterrestris were confirmed caused by the covalent bond between HTCC and the beads. The biodegradable HTCC grafted cellulose beads may provide a novel approach for food safety management. (C) 2019 Elsevier B.V. All rights reserved.

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