高取代度羟丙基木薯淀粉流变特性研究(I)不同因素对流变特性的影响

研究了浓度、温度和ｐＨ值对高取代度羟丙基木薯淀粉溶液流变特性的影响。结果表明，高取代度羟丙基木薯淀粉溶液在浓度为５％～３０％，温度为２０～４０℃，ｐＨ为３～１１的范围内，均呈现假塑性流体特征，符合幂定律τ＝Ｋγｍ。浓度和温度因素对高取代度羟丙基木薯淀粉的表观粘度有显著影响，浓度越高，粘度越大，温度越低，粘度越小，它们之间的关系可用η＝ＡＣＢ和η＝ＤＴＥ表示。ｐＨ值对高取代度羟丙基木薯淀粉的流变特性没有明显影响，木薯淀粉经高度羟丙基化后具有良好的耐酸耐碱稳定性。

Study on the Rheological Properties of Hydroxypropyl Tapioca Starch with High Molar Substitution: (II) Effect of Different Factors on the Rheological Characteristics

The effect of concentration, temperature and pH value on the rheological properties of hydroxypropyl tapioca starch with high molar substitution have been investigated in this work. The results show that the solution of the hydroxypropyl tapioca starch with high molar substitution had the charateristics of pseudoplastic fluid in accordance with the power law τ=Kγ m in the concentration range from 5% to 30% and at temperature between 20 and 40℃ and pH value between 3 and 11. Concentration and temperature influenced the apparent viscosity remarkably. Apparent viscosity increased with the increase of concentration and the decrease of temperature with the relations of η=AC B and η=DT E.The effect of pH value on the rheological characteristics of the hydroxypropyl tapioca starch with high molar substitution indicated that the tapioca starch revealed good acid and alkali stability after high extent hydroxypropylation.