羧甲基纤维素钠溶液的流变性质及其在酸性乳饮料中的应用  

Rheological Properties of CMC Aqueous Solution and Its Application in Stabilization on Acidified Milk Drinks

作　　者：李静[1] 杜柏桥[1] 黄龙 陈平 贾新庄 周建均 张洪斌[1] 

机构地区：[1]上海交通大学化学化工学院,上海200240 [2]丹尼斯克(中国)有限公司,江苏昆山215300

出　　处：《食品科学》2007年第11期56-59,共4页Food Science

摘　　要：羧甲基纤维素钠(CMC)是一类重要的离子型纤维素衍生物,在食品工业中有广泛应用。CMC的水溶液具有假塑性,CMC分子结构参数(分子量和取代度)和浓度的改变影响其流变行为。研究发现,不同结构参数的CMC用于稳定酸性乳饮料的效果不同,分子量大、取代度高的CMC有利于体系的稳定。当加入的CMC浓度过低时,酪蛋白颗粒易发生架桥絮凝而使体系失稳,较高浓度的CMC才可使体系趋于稳定。Sodium carboxymethyl cellulose （CMC）, one of the most important cellulose derivatives, is widely used in food industry. The aqueous solution of CMC exhibits pseudoplastic behavior. Both the structure parameters （such as molecular weight and degree of substitute, （DS） of CMC）, and its concentration have effects on the rheological properties of CMC solutions. It is found that as a stabilizer in acidified milk drinks （AMD）, CMC with higher molecular weight, DS or concentration is of much more benefit to the stabilization on AMD while the addition of extreme low concentration of CMC makes AMD unstable due to the aggregation of caseins through bridging.

关 键 词：羧甲基纤维素钠(CMC) 流变学 酸性乳饮料(AMD) 稳定性 

分 类 号：O636.11[理学—高分子化学] TS275.4[理学—化学]