TY - GEN
T1 - The effect of micro-structure of CMC on stability of milk beverage
AU - Hao, Hongying
AU - Lv, Shao yi
AU - Shao, Zi qiang
PY - 2012
Y1 - 2012
N2 - In this paper, two types of carboxymethyl cellulose samples (CMC e and CMC m), which served as stabilizer to improve the taste and the shelf life of milk beverage, were prepared at different bath ratio and reaction media system. The influencing factors of samples' discrepancy structure with the ways of preparation were invested. After this, its application basic properties of the samples were searched in milk beverage. The macromolecule structure and morphologies and application performances were analyzed by NMR and SEM. The effect of molecular structures and their acid salt tolerance property of two CMC on milk beverage such as sedimentation ratio and stability of milk micelle were also investigated. The results showed that the distribution of the CH 2COO- group on anhydroglucose unit (AGU) of CMCe obtained at low bath ratio in ethanol was C 2> C 6> C 3, whereas C 6>C 2>C 3 which showed the highest substitution in C 6 position, was observed in CMC m prepared in mixed isopropanol and ethanol at high bath ratio. In comparison with CMC e at same viscosity, the CMC m showed higher ratio of acidity to viscosity (AVR), higher temperature resistance, lower precipitation ratio (AVR) and better stability. As shown in SEM image of treated milk powder made from milk beverager, the structure of milk protein with CMC m formed continuous network and homogeneous morphology. However the structure of milk protein with CMC e showed tendency of aggregation.
AB - In this paper, two types of carboxymethyl cellulose samples (CMC e and CMC m), which served as stabilizer to improve the taste and the shelf life of milk beverage, were prepared at different bath ratio and reaction media system. The influencing factors of samples' discrepancy structure with the ways of preparation were invested. After this, its application basic properties of the samples were searched in milk beverage. The macromolecule structure and morphologies and application performances were analyzed by NMR and SEM. The effect of molecular structures and their acid salt tolerance property of two CMC on milk beverage such as sedimentation ratio and stability of milk micelle were also investigated. The results showed that the distribution of the CH 2COO- group on anhydroglucose unit (AGU) of CMCe obtained at low bath ratio in ethanol was C 2> C 6> C 3, whereas C 6>C 2>C 3 which showed the highest substitution in C 6 position, was observed in CMC m prepared in mixed isopropanol and ethanol at high bath ratio. In comparison with CMC e at same viscosity, the CMC m showed higher ratio of acidity to viscosity (AVR), higher temperature resistance, lower precipitation ratio (AVR) and better stability. As shown in SEM image of treated milk powder made from milk beverager, the structure of milk protein with CMC m formed continuous network and homogeneous morphology. However the structure of milk protein with CMC e showed tendency of aggregation.
KW - Macromolecule
KW - Milk beverage
KW - Modified carboxymethyl cellulose
KW - Reaction media system
KW - Stability
UR - http://www.scopus.com/inward/record.url?scp=84867304932&partnerID=8YFLogxK
U2 - 10.4028/www.scientific.net/AMR.550-553.1941
DO - 10.4028/www.scientific.net/AMR.550-553.1941
M3 - Conference contribution
AN - SCOPUS:84867304932
SN - 9783037854556
T3 - Advanced Materials Research
SP - 1941
EP - 1945
BT - Advances in Chemical Engineering II
T2 - 2nd International Conference on Chemical Engineering and Advanced Materials, CEAM 2012
Y2 - 13 July 2012 through 15 July 2012
ER -