Structure and Low Concentration Self Assembly of Food Grade Bacterial Cellulose Nano-Whiskers

Abstract

ABSTRACTNata-de-coco (bacterial cellulose) forms nanowhiskers with a larger aspect ratio owing to higher crystalline, longer and thinner microfibrils than those formed by cellulose from other sources. Suspension of these nanowhiskers undergoes transition from isotropic to liquid crystalline phase at a very low concentration of about 0.05 wt% in water and through a broad biphasic region. Formation of nematic as well as cholesteric phase is presented in this work.