Enzymatic Hydrolysis of Bacterial Cellulose for the Production of Nanocrystals for the Food Packaging Industry.

Interestingly, a decreasing trend in transmittance was observed for both enzymes after approximately 75 h, i.e., an increase in turbidity occurred, probably due to the reaggregation of nanocrystals or micron-sized cellulose fibrils caused by the extensive hydrogen bonding between the chemically unmodified (i.e., –OH-rich) cellulose molecules.

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