Comparison of physicochemical and rheology properties of Shiitake stipes-derived chitin nanocrystals and nanofibers

Ming Zhang; Yanhong Li; Wenhang Wang; Yiran Yang; Xiaoting Shi; Mengjiao Sun; Yanjie Hao; Yu Li

doi:10.1016/j.carbpol.2020.116468

Comparison of physicochemical and rheology properties of Shiitake stipes-derived chitin nanocrystals and nanofibers

Carbohydr Polym. 2020 Sep 15:244:116468. doi: 10.1016/j.carbpol.2020.116468. Epub 2020 May 30.

Authors

Ming Zhang¹, Yanhong Li¹, Wenhang Wang², Yiran Yang¹, Xiaoting Shi¹, Mengjiao Sun¹, Yanjie Hao¹, Yu Li³

Affiliations

¹ Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
² Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: wangwenhang@tust.edu.cn.
³ College of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: liyu@tust.edu.cn.

PMID: 32536392
DOI: 10.1016/j.carbpol.2020.116468

Abstract

Chitin production from fungal sources has gained increased attention in recent years in terms of continuous supply and safety. In this study, we produced chitin from Shiitake stipes through deproteinization, depigmentation, demineralization and removal of glucans, and then prepared chitin nanocrystal (ChNC) and chitin nanofibers (ChNF) by acid hydrolysis or high-pressure homogenizers. Such obtained ChNFs have higher length than the ChNCs with a length of 142.4 ± 40.4 nm, with the similar diameter (9 nm). In addition, the purity of ChNC and ChNF were over 98 % measured by HPAEC. The zeta potential analysis showed that ChNC is stable in acid form, while ChNF is in the opposite. Finally, we evaluated the rheology properties of samples to find the impact of salt concentrations on nanoparticles interactions. Overall, the fungi-derived chitin nanomaterials with diversity of characters exhibit immense potential for applications in nutraceutical and food industry.

Keywords: Chitin nano-objects; Dispersion stability; Mushroom; Waste by-products.