Issue 31, 2006
From the journal:

Chemical Communications

Cooking cellulose in hot and compressed water†

Shigeru Deguchi,*a   Kaoru Tsujiib  and  Koki Horikoshia  

* Corresponding authors

a Extremobiosphere Research Center, Japan Agency for Marine-Earth Science and Technology (JAMSTEC), 2-15 Natsushima-cho, Yokosuka 237-0061, Japan
E-mail: shigeru.deguchi@jamstec.go.jp
Fax: +81 46 867 9715
Tel: +81 46 867 9679

b Nanotechnology Research Center, Research Institute for Electronic Science, Hokkaido University, N21, W10 Kita-ku, Sapporo 001-0021, Japan

Abstract

Crystalline-to-amorphous transformation of cellulose in water, just like that for starch upon cooking called gelatinisation, is revealed at 320 °C and 25 MPa.

Graphical abstract: Cooking cellulose in hot and compressed water

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Article information

DOI
https://doi.org/10.1039/B605812D
Article type
Communication
Submitted
25 Apr 2006
Accepted
29 Jun 2006
First published
11 Jul 2006

Chem. Commun., 2006, 3293-3295

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Cooking cellulose in hot and compressed water

S. Deguchi, K. Tsujii and K. Horikoshi, Chem. Commun., 2006, 3293 DOI: 10.1039/B605812D

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