Wettability changes of wheat straw treated with chemicals and enzymes |
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Authors: | Jiang-hua Shen Zhi-ming Liu Jing Li Jing Niu |
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Institution: | (1) State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, China;(2) School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316004, China |
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Abstract: | A study was conducted to test wettability changes of the wheat straw treated with different methods for the preparation of
wheat straw particle board. The wheat straws were separately sprayed with two chemicals (0.6% NaOH, 0.3% H2O2) and three enzymes (lipase, xylanase, cellulase). The contact angle between water and the surface of wheat straw was measured
and the spreading-penetration parameters (K-values) were also calculated with wetting model. The surfaces of treated wheat straw and control sample were scanned by means
of Micro-FTIR, and their peaks arrangements were analyzed. The surface morphologies of treated wheat straw and control sample
were also observed by SEM. Chemical etching was found on the exterior surfaces of the straws treated separately with 0.6%
NaOH and 0.3% H2O2; furthermore, the spreading-penetration parameters (K-values) of the distilled water on the exterior surfaces of the treated wheat straw along the grain were higher than that
of control. The wettability of exterior surfaces of the wheat straws treated separately with lipase, xylanase and cellulose
were improved after treating for seven days, and among the three enzymes treatments, the lipase treatment showed best result.
The lipase treatment and NaOH treatment were determined as better methods for improving the wettability of wheat straw surfaces.
However, in the economic aspect, NaOH treatment was more practical and easier in the pretreatment for the manufacture of straw
particle board. |
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Keywords: | |
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