Microcrystalline Cellulose Supermolecule Structure And Mechanism Of Microcrystalline Cellulose-proteins Interaction

Microcrystalline cellulose (MCC) was green and safety food additive, MCC and CMCcompound additives could improve the shelf life of products effectively, therefore, the paperprepare MCC with different crystallinity, and used WAXD, FTIR,13C-NMR to characterizeits crystalline structure; used rheometer to study effect of MCC with different crystallinity onliquid dairy properties; used WAXD, FTIR, SEM and TGA to discuss the interaction betweenCMC, MCC and milk proteins and its mechanism. The results as follow:1) WAXD show that MCC we prepared had different crystalline and crystalline structure,original MCC crystalline was78.09%(Ⅳ), vibratory milling6.0h was decrease to24.02%,30.0%was translate to56.33%(Ⅱ); while MCC ball milling using planetary milling MCCafter ball milling2.0h crystalline was28.12%, and the crystalline were decrease with themilling time increase.2) Water additive amount could not change crystalline structure of MCC（Ⅳ）.3) Degrees of polymerization of MCC were decrease with the ball milling time increase;but FTIR showed without new functional group come out.4) MCC/CMC aqueous solution showing shear thinning; with the crystalline of MCCdecrease, pseudoplastic, mobility and consistency of MCC/CMC solution were increase.5) Under the action of shear force, synergistic effect of CMC, MCC and liquid dairywere increase.6) In MCC/CMC/liquid dairy, with the crystalline increase, viscosity decrease, whichsuggests in MCC/CMC/liquid dairy system, the interaction of different crystalline of MCC,CMC and liquid dairy were different, through addition different crystalline of MCC/CMC, theviscosity and suspension stability of liquid dairy could be effectively regulate.7) In liquid dairy, MCC, CMC could influence on the amide I, amide II and amide III ofproteins, which suggested that the MCC, CMC, proteins and water were interaction with eachother and form three-dimensional network structure.8) For interior force, MCC/liquid dairy was least, and MCC/CMC/liquid dairy wasbiggest, which further demonstrated synergistic effect of MCC,CMC and liquid dairy wereexisted.