Abstract
A nano-fibrillation process of bamboo resources to produce cellulose nanofiber was developed for future application to food materials. Bamboo pulp, which was prepared by soda cooking, was assisted by a commercially available cellulase derived from Aspergillus to allow smooth performance of the subsequent bead mill pulverization. In the bead milling, the diameter and speed of the zirconia beads in the milling vessel, and grinding time impacted the properties of the resulting microfibrillated pulp slurry. The progress of pulverization was confirmed with particle size distribution analysis, as well as the observation with a transmission electron microscope. Based on the morphology, particle size distribution, film strength, and friction characteristics, the pretreatment using a food additive Aspergillus-derived enzyme for pulverization using zirconia beads of 1-mm diameter was verified to provide bamboo cellulose nanofiber. No abnormality was observed on acute oral toxicity test, with an LD50 value of >2,000 mg/kg in mice.
