不同取代度和分子量的羧甲基纤维素对非加热和加热乳化型香肠模型的影响。
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models.
机构信息
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
出版信息
Carbohydr Polym. 2017 Mar 1;159:76-85. doi: 10.1016/j.carbpol.2016.12.012. Epub 2016 Dec 6.
Four carboxymethyl celluloses (CMCs) differing in molecular weight (M) and degree of substitution (°DS) were initially characterized in NaCl solution (0.1 M) and on properties of emulsion-type sausage models. The impact of the different CMCs (0-2 wt%) on the rheological behavior and firmness of an emulsion-type sausage models containing 1.8wt% NaCl was studied. Rheology (unheated/heated) and firmness (heated) showed an increasing effect with increasing CMC concentrations. Addition of>1wt% CMC led to a decrease in storage modulus of the unheated/heated batter and to a decrease in firmness of heated independent of the CMC-type used. CLSM revealed that high amounts of CMCs prevented formation of a coherent protein matrix. Water-binding capacity indicated that CMC contributed to the water-retention capability of sausage batters. Small differences between the CMCs were observed using various °DS and similar M Results indicate that the addition of low CMC concentrations (≤0.5wt%) may help to reduce fat content.
四种不同分子量（M）和取代度（°DS）的羧甲基纤维素（CMC）最初在 NaCl 溶液（0.1 M）中进行了表征，并对乳化型香肠模型的性质进行了研究。研究了不同 CMC（0-2wt%）对含有 1.8wt%NaCl 的乳化型香肠模型流变行为和硬度的影响。流变学（未加热/加热）和硬度（加热）随着 CMC 浓度的增加呈现出增加的效果。添加>1wt%的 CMC 会导致未加热/加热面糊的储能模量降低，并降低加热状态下的硬度，而与使用的 CMC 类型无关。CLSM 表明，大量的 CMC 阻止了蛋白质基质的形成。结合水能力表明 CMC 有助于保持香肠面糊的水分。使用不同的 °DS 和相似的 M 观察到 CMC 之间的微小差异，这表明添加低浓度的 CMC（≤0.5wt%）可能有助于降低脂肪含量。
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