Physicochemical properties of fungal chitin nanopaper from shiitake (L. edodes), enoki (F. velutipes) and oyster mushrooms (P. ostreatus)

• Main Authors: Mat Zin, Mizan Izzati, Jimat, Dzun Noraini, Wan Nawawi, Wan Mohd Fazli
• Format: Article
• Language: English; English
• Published: Elsevier 2021
• Subjects: TA Engineering (General). Civil engineering (General); TP1080 Polymers, plastics and their manufacture; TP155 Chemical engineering; TP248.13 Biotechnology
• Online Access: http://irep.iium.edu.my/96764/7/96764_Physicochemical%20properties%20of%20fungal%20chitin%20nanopaper%20from%20shiitake_SCOPUS.pdf; http://irep.iium.edu.my/96764/8/96764_Physicochemical%20properties%20of%20fungal%20chitin%20nanopaper%20from%20shiitake.pdf; http://irep.iium.edu.my/96764/; https://www.sciencedirect.com/science/article/abs/pii/S0144861721014259?via%3Dihub

We evaluate the physiochemical properties of chitin nanopaper derived from three commonly cultivated mushrooms: shiitake (Lentinula edodes), oyster (Pleurotus ostreatus), and enoki (Flammulina velutipes). Mild alkaline extraction of fungal sample yields higher chitin recovery per dry weight (23–35%) compared to crustacean source (9.7%). Our extract readily defibrillates into 15–20 nm width fiber after 5 min blending in domestic kitchen blender, implying a simple and cost-effective nanofiber preparation. Enoki nanopaper was found to be more crystalline and possess slightly higher modulus and tensile strength (Eenoki = 2.83 GPa, σenoki = 51 MPa) compared to oyster and shiitake nanopaper (Eoyster = 2.28 GPa, σoyster = 45 MPa; Eshiitake = 2.59 GPa, σshitake = 43 MPa). However, oyster nanopaper exhibit higher toughness (1.92 MJ/m3) and larger strain at break (5.63%) because of their relatively smaller fibers promote a denser fibrous network that can sustain and absorb higher external loading.