Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models
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- 作者：Monika Gibis ; Valerie Schuh ; Karin Allard ; Jochen Weiss ; j.weiss@uni-hohenheim.de
- 关键词：CMC ; carboxymethyl cellulose ; MW ; molecular weight ; ° ; DS ; degree of substitution ; CLSM ; confocal laser scanning microscopy ; Eq. ; equation ; NaCl ; sodium chloride ; LMW ; low molecular weight ; MMW ; medium molecular weight ; HMW ; high molecular weight
- 刊名：Carbohydrate Polymers
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：159
- 期：Complete
- 页码：76-85
- 全文大小：2472 K
- 卷排序：159
文摘
Diverse types of carboxymethyl celluloses (CMC) were characterized in NaCl solution. Rheological behavior of unheated or heated meat emulsion with CMC was characterized. Beginning destabilization of the protein network with addition of >0.5 wt% CMC. Higher molecular weights of CMC deteriorate the emulsion-type sausage model. CMC with increased degree of substitutions weakens the protein network.