Isolation and characterization of bacterial cellulose produced from soybean whey and soybean hydrolyzate

• Published in: Scientific reports Vol. 13; no. 1; p. 16024
• Main Authors: Liu, Xin, Cao, Liang, Wang, Shenao, Huang, Li, Zhang, Yu, Tian, Miaoyi, Li, Xuejiao, Zhang, Jinyou
• Format: Journal Article
• Language: English
• Published: England Nature Publishing Group 25.09.2023; Nature Publishing Group UK; Nature Portfolio
• Subjects: Biotechnology; Cellulose; Crystallinity; Glycine max; Industrial wastes; Soybeans; Spectroscopy, Fourier Transform Infrared; Whey; Whey Proteins
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-023-42304-w

Soybean whey and soybean hydrolyzate can be used for the biotechnological production of high-value products. Herein, we isolate soybean whey (SW)-and soybean hydrolyzate (SH)-derived bacterial cellulose (BC, produced by kombucha) and characterize it by a range of instrumental techniques to reveal differences in micromorphology, crystallinity, and themal behavior. Studies have shown that the amounts of wet state BC produced from HS, SW and SH was 181 g/L, 47 g/L and 83 g/L, respectively. The instrumental analysis of BC, included SEM, AFM, FT-IR, XRD and TGA. It is shown that the FT-IR spectra of BC have a similar character, but we found differences in the micromorphology,crystallinity and thermal temperature of BC. The minimum average widths of the fibers produced from SH medium was 100 ± 29 nm. The CrI values of BC produced from SH medium was 61.8%. The maximum thermal degradation rate temperature of BC produced from SW medium was 355.73 °C. The combined results demonstrate that soybean industrial waste can be used as a cost-effective raw material for BC production.