PREPARATION AND CHARACTERIZATION OF MICROCRYSTALLINE CELLULOSE FROM RICE STRAW USING CHEMICAL AND ENZYMATIC TECHNIQUES

Abstract

The preparation and characterization of microcrystalline cellulose (MCC) from rice straw have been done by using chemical and enzymatic techniques. Alpha cellulose was prepared by a multistage pulping method from rice straw. MCC was prepared by using chemical and enzymatic techniques from alpha cellulose. In this study, the physicochemical properties of microcrystalline cellulose were evaluated and compared to Avicel PH 101. The physicochemical properties include organoleptic, loss on drying, solubility in water, starch test, morphology by scanning electron microscopy (SEM), functional groups by Fourier Transform Infrared (FTIR) Spectroscopy, and analysis by differential scanning calorimetric (DSC). Results showed that MCC obtained by chemical technique was 86 % of alpha cellulose, by enzymatic techniques were 83 % (for 5 % enzyme), 82.67 % for (10 % enzyme) and 84.2 % (for 15 % enzyme), respectively. The SEM image showed the morphology of MCC; the functional groups present in the MCC and DSC analysis of MCC was the same as Avicel PH 101.