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51 2012

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2012

BURGARDT, V. C. F. – DE OLIVEIRA, D. F. – EVSEEV, I. G. – HAMINIUK, C. W. I. – WASZCZYNSKYJ, N.
Addition of carboxymethylcellulose in gelified caseinomacropeptide systems: NMR, X-ray diffraction and rheology
Journal of Food and Nutrition Research, 51, 2012, č. 4, s. 207-216

Vânia de Cássia da Fonseca Burgardt, Food Technology Department, Federal University of Technology – Paraná, Santa Bárbara, P. O. BOX 135, Francisco Beltr?o, Paraná, Brazil. Tel.: +55 46 35237111; fax: +55 46 35237017, e-mail: vaniafonseca@utfpr.edu.br

Súhrn: Low-field nuclear magnetic resonance (NMR) evaluated changes in water behaviour in gelified caseinomacropeptide (CMP) systems to which carboxymethylcellulose (CMC) was added. Increasing temperature gradients verified the formation of hydrogen bonds in gel structures. Results did not merely show water compartmentalization but also more movement restrictions by CMC addition, which depended on peptide content. However, polysaccharide had a plasticizing effect in certain systems. The behaviour of complex viscosity (?*) was consistent with NMR results. Hydrogen bonds were not relevant in the formation of gel network. X-ray diffraction (XRD) revealed that crystallinity degree was influenced by CMC owing to greater micro-structural organization. CMC was characterized by a single peak in 2 ? at approximately 20°, whereas CMP was characterized by a main peak of 38° and by secondary peaks close to 10° and 20° in 2 ?. Since the main peak of CMP was the same in all samples, the lack of covalent and hydrogen bonds in the formation of gel network was proved. CMC was compatible to the peptide only at content 0.4 g•kg-1 CMP.

Kľúčové slová: caseinomacropeptide; carboxymethylcellulose; gel; interaction; NMR; X-rays diffraction; rheology

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