| SPI/甘油水溶液流变性的研究 |
| |
| 引用本文： | 孔洁静,叶晓文,叶君,熊犍. SPI/甘油水溶液流变性的研究[J]. 广州食品工业科技, 2012, 0(1): 30-32,46 |
| |
| 作者姓名： | 孔洁静 叶晓文 叶君 熊犍 |
| |
| 作者单位： | 华南理工大学轻工与食品学院,广东广州510640 |
| |
| 基金项目： | 973科技计划项目（2010CB732201）;国家自然科学基金（51043011）及广东省创新项目 |
| |
| 摘 要： | 采用流变仪初步研究了甘油对大豆分离蛋白（SPI）静态流变性能的影响及其溶液性质,讨论了添加甘油后,SPI水溶液剪切粘度随浓度和温度的变化,并与没添加甘油的SPI水溶液对比。结果表明：SPI/甘油水溶液体系呈现剪切变稀性,甘油不仅降低了体系的粘度和减弱其剪切变稀性,同时还提高了体系的抗热性能。
|
| 关 键 词： | 大豆分离蛋白 静态流变性能 粘度 |
The Influence of Glycerin on Static Rheological Properties of SPI Solution |
| |
| KONG Jie-jing,YE Xiao-wen,YE Jun,XIONG Jian. The Influence of Glycerin on Static Rheological Properties of SPI Solution[J]. , 2012, 0(1): 30-32,46 |
| |
| Authors: | KONG Jie-jing YE Xiao-wen YE Jun XIONG Jian |
| |
| Affiliation: | (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) |
| |
| Abstract: | The influence of glycerin on static rheological properties and the rehological behaviors of SPI solutions were investigated. The change of shear viscosity of SPI with concentration and temperature after adding glycerin was discussed, specially comparing with SPI control solution. The results have indicated that SPI/glycerin solutions presented a typical behavior of pseudoplastic fluid, and glycerin not only reduced the viscosity and weakened pseudoplastic behavior of SPI but also improve its thermal stability. |
| |
| Keywords: | SPI static rheological property viscosity |
| 本文献已被 维普 等数据库收录！ |
|
