大豆蛋白乳状液酸凝胶的制备及表征

主要以高稳定性的大豆蛋白乳状液为原料,通过葡萄糖酸内酯（GDL）诱导形成凝胶。实验主要研究了乳状液油体积分数的变化对油滴粒径的影响以及油体积分数的变化对大豆蛋白乳状液酸凝胶的流变性质、质构和乳清分离的影响。结果表明：在此实验的油体积分数研究范围内,随着油体积分数的增大,大豆蛋白乳状液的油滴粒径增大。大豆蛋白乳状液的油体积分数越大,形成凝胶的时间越短,但是凝胶pH越高,酸凝胶（pH4.6）的强度越大。此外,油体积分数增大,大豆蛋白乳状液酸凝胶的硬度增大,乳清分离减小。     

Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

The rheological characteristics of model salad dressing emulsions, incorporating a dry-heated soybean protein isolate (SPI)–dextran mixture as emulsifier, were investigated by applying dynamic rheometry tests in an attempt to probe the emulsion structure and to elucidate the mechanism of their stability against creaming. Both the viscoelastic properties and the creaming behaviour of the dressings were greatly influenced by the extent of protein–dextran conjugation and also by xanthan gum addition. The results are discussed in terms of emulsion droplet interactions which, depending on the extent of glyco-conjugation, may be dominated by depletion or ‘bridging’ flocculation effects and, thereby, influence the droplet network structure collapse during ageing.     

和面仪曲线在面团流变学测定中的作用

将和面仪曲线设置为和面时间、峰高、7min尾高、7min带宽和衰落角等指标，研究它们同面粉的蛋白质含量、湿面筋含量、SDS沉降值、溶涨值、Pelshenke值和高分子量麦谷蛋白亚基评分等重要理化性状、以及同粉质仪曲线的吸水率、形成时间、稳定时间、软化度和评价值等性状做相关水平的分析，结果表明它们之间存在着显著或极显著的相关性．在三类品质类型面粉的和面仪曲践和粉质仪曲线的比较中．也反映出两者多项指标间的一致性，因而表明，同粉质仪一样，和面仪在面团流变学特性研究中具有重要的作用。和面仪参数的设置将更方便在育种、粮食和食品等行业的使用以及面团流变学特性的阐述。     

Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream

Aeration properties of acidified casein-stabilized emulsions containing liquid oil droplets have been compared to the whipping of dairy cream. The foam systems were characterized in terms of overrun, microstructure, drainage stability, and rheology. With acidification using glucono-δ-lactone, the casein-stabilized emulsions could be aerated to give foams of far higher overrun (>600%) than whipped cream (∼120%). The development of foam volume, stability and rheology in the aerated casein-stabilized emulsion systems was found to be strongly dependent on the pH and the concentration of added calcium ions. Whereas whipped cream is stabilized by partially coalesced fat globules, the casein emulsion foams are stabilized by aggregation (gelation) of the protein coat surrounding the oil droplets. Casein emulsion foams formed at low pH were found to be more stable than whipped cream, whilst those formed at high pH were predominantly liquid-like and unstable. Instability arose in the acidified casein emulsion foams mainly through gel syneresis. We conclude that there are substantial textural differences between whipped cream and acidified casein emulsion foams, especially in terms of the small-deformation rheology and the extent of the linear viscoelastic regime.     

核桃油基油凝胶的制备及特性研究

为探究3种不同凝胶剂体系制备的核桃油基油凝胶的差异性,同时研究冷却温度对油凝胶结构特性的影响。使用单硬脂酸甘油酯、谷甾醇/谷维素、谷甾醇/卵磷脂3种凝胶剂制备油凝胶,测定其质构特性、流变性、持油性、化学键的相互作用以及色度;设置不同冷却温度(-80、-20、4、25℃)的油凝胶实验组,测定样品结构性质。结果显示,3种油凝胶体系内部分子间作用力不同,色度及各种结构性质之间差异显著,冷却温度为4℃时,油凝胶的持油率最大为(81.46±0.87)%,硬度较为适中为(46.5±5.1)g。说明核桃油凝胶可满足塑性脂肪涂抹性的要求,控制结晶温度可改变油凝胶的结构性质。     

单甘酯与蜂蜡复配制备五步蛇蛇油基凝胶油的研究

以五步蛇蛇油为基料油,通过向其添加不同质量比的蜂蜡与单甘酯制备凝胶油。探讨不同蜂蜡与单甘酯的质量比对五步蛇蛇油基凝胶油流变性、持油性以及硬度的影响,并对其结晶型态、结晶形状进行分析。结果表明:少量单甘酯的存在(蜂蜡与单甘酯质量比8∶2)降低了五步蛇蛇油基凝胶油的黏度恢复值及硬度,促进凝胶油长枝状结晶的生成,增加α、β以及β'型晶体;随着单甘酯比例的进一步增加(蜂蜡与单甘酯质量比8∶2～0∶10),五步蛇蛇油基凝胶油析油率和黏度恢复值增加,长枝状结晶逐渐变短至消失,α型晶体逐渐消失;确定蜂蜡与单甘酯质量比4∶6为最佳比例,此时五步蛇蛇油基凝胶油的析油率为1. 8%,硬度为242 g,黏度恢复值为37%。     

中间相炭微球(MCMB)水基浆料的流变性

研究了固相含量、混合方式、分散剂种类及加入量、粉料加入方式及除气处理方式等因素对中间相炭微球(MCMB)水基浆料黏度和稳定性的影响.结果表明:浆料黏度随固相含量的增加而增加;球磨比搅拌有利于降低浆料黏度并提高稳定性;Darvan-821A分散剂的分散效果比Tween80好;球磨浆料的最大固相含量为60.06%,而搅拌浆料为53.00%;循环水真空泵比旋片式真空泵有利于浆料的低黏度和稳定.     

VARTM用不饱和聚酯树脂的成型工艺研究

针对VARTM工艺对树脂基体的特殊要求,选用了一种粘度较低的不饱和聚酯树脂,对其工艺性能进行了系统的研究,分析了引发剂用量、温度对树脂体系的凝胶时间和流变学性能以及对浇铸体力学性能的影响.结果表明:树脂体系在40℃以下时,50 min内粘度低于300 mPa.s,加入0.5％与1％引发剂所得树脂浇铸体的力学性能差别不大.     

非氧化物(SiC,SiAlON)对矾土基浇注料流变性的影响

研究了加入非氧化物(SiC,SiAlON)对矾土基浇注料基质流变性和浇注料流动性的影响,结果表明:加入适量的SiC细粉(不超过8%)有利于提高浇注料流变性;SiAlON细粉对浇注料流变性有不利影响,但若采用合适的高效分散剂可部分消除这种负面作用。在微粉总量相同的条件下,SiO2微粉含量高的含非氧化物浇注料流动性较好。     

流变法与DSC法测量PVC凝胶度的原理及应用

阐明了用零长毛细管流变仪和差示扫描量热计（ＤＳＣ）测定ＰＶＣ熔体凝胶度的原理。并采用这两种方法具体测量了ＰＶＣ／ＣＰＥ／ＰＳ体系的凝胶度。讨论了凝胶度与加工温度及力学性能的关系,对此两种方法的测试结果进行了比较。