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.
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。
