CAJ | 학술논문

采用异丙醇/乙醇高浴比混合介质体系和单一乙醇介质低浴比体系，分别制备了两种乳蛋白稳定剂羧甲基纤维素 CMCm 和 CMCe。通过乳液体系耐酸、耐盐、稳定性等测试分析，系统研究了两种稳定剂对乳液蛋白的稳定性影响。结果表明，异丙醇/乙醇高浴比混合介质体系得到的 CMCm 的耐酸、耐盐性好，沉淀率低，乳液稳定期长。通过SEM对乳液形态观察分析表明，添加CMCm 的乳液蛋白间形成较均匀连续网络形貌，而添加 CMCe 的乳液体系则有明显的网路缺陷，蛋白有团聚趋势。为了深入了解两种稳定剂结构对乳液性能的影响，采用核磁共振测试对比研究了CMCm 和 CMCe大分子链上-CH2 COO-基团的分布。研究发现，异丙醇/乙醇高浴比混合体系制备的CMCm ，其葡萄糖残基上 C-6位羟基的羧甲基化程度较高，而单一乙醇介质低浴比体系得到的 CMCe 则是C-2位上羟基的羧甲基化程度高。
채용이병순/을순고욕비혼합개질체계화단일을순개질저욕비체계，분별제비료량충유단백은정제최갑기섬유소 CMCm 화 CMCe。통과유액체계내산、내염、은정성등측시분석，계통연구료량충은정제대유액단백적은정성영향。결과표명，이병순/을순고욕비혼합개질체계득도적 CMCm 적내산、내염성호，침정솔저，유액은정기장。통과SEM대유액형태관찰분석표명，첨가CMCm 적유액단백간형성교균균련속망락형모，이첨가 CMCe 적유액체계칙유명현적망로결함，단백유단취추세。위료심입료해량충은정제결구대유액성능적영향，채용핵자공진측시대비연구료CMCm 화 CMCe대분자련상-CH2 COO-기단적분포。연구발현，이병순/을순고욕비혼합체계제비적CMCm ，기포도당잔기상 C-6위간기적최갑기화정도교고，이단일을순개질저욕비체계득도적 CMCe 칙시C-2위상간기적최갑기화정도고。
In this paper,two types of carboxymethyl cellulose samples CMCm and CMCe ,used for foodstuffs stability,were prepared in mixed isopropanol and ethanol system at high bath ratio and in ethanol system at low bath ratio,respectively.The stability of two types of carboxymethyl cellulose milk micelle was analyzed by their acid salt tolerance property of these milk beverages.The results showed that the CMCm milk beverage showed higher ratio of acidity to viscosity (AVR),higher temperature resistance,lower precipitation ratio (AVR)and better stability.The morphology structure of milk protein was studied by SEM.It showed that the structure of milk protein with CMCm formed continuous network and homogeneous morphology.However the structure of milk protein with CMCe showed network defects and tendency of aggregation.In order to have in-depth discussion on the structure-property relationship,the distribution of carboxymethyl group on CMCm and CMCe was researched by NMR.The CH2 COO- group on anhydroglucose unit (AGU)of CMCm showed regios-electively substituted at C6 ,while CMCe had high selectively substituted at C2 .