| 小麦淀粉流变学特性分析 |
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| 引用本文： | 袁超,刘亚伟.小麦淀粉流变学特性分析[J].粮食与油脂,2005(2):18-21. |
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| 作者姓名： | 袁超 刘亚伟 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
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| 摘 要： | 研究小麦淀粉流变学特性,对小麦淀粉溶液糊化过程中粘度与剪切速率、温度和浓度关系进行分析,结果显示糊化后小麦淀粉糊为典型假塑性流体,对小麦淀粉糊流变学分析表明,其流变模型用幂函数表示有很高拟合度,以Y表示粘度,X表示剪切速率,浓度8％,90℃时,本实验小麦淀粉模型为y=1319.5x-0.4144,R2=0.9735。
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| 关 键 词： | 小麦淀粉 流变学 假塑性流体 流变模型 |
| 文章编号： | 1008-9578(2005)02-0018-04 |
| 修稿时间： | 2004年12月19 |
Study on Rheological Properties of Wheat Starch |
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| YUAN Chao,LIU Ya-wei.Study on Rheological Properties of Wheat Starch[J].Cereals & Oils,2005(2):18-21. |
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| Authors: | YUAN Chao LIU Ya-wei |
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| Abstract: | Rheological properties of wheat starch were studied, relationships between starch viscosity and shearing velocity, temperature and concentration of wheat starch solution were explored. The results indicated that wheat starch paste was typical pseudoplastic fluid, and its rheological model can be described by exponential function. If viscosity was represented by y, and shearing velocity by x, the rheoloeical model of wheat starch used in our study was y=1319.5x-0.4l44,and R2 = 0.9735 |
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| Keywords: | wheat starch rheology pseudoplastic fluid rheological model |
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