亚麻籽分离蛋白流变学特性的研究

研究了亚麻籽分离蛋白的提取和其流变学特性,通过试验确定了亚麻籽分离蛋白的溶解性、粘度、起泡性与温度、浓度、溶液pH值和无机盐等因素的关系。亚麻籽分离蛋白的等电点在pH=4.5—5.5范围内,其溶解性、粘度和起泡性均较弱。亚麻籽分离蛋白的粘度随浓度的增加而增大,表现为非牛顿型假塑性流体。

Study on the Rheologic Properties of Isolated Linseed Protein

Isolated linseed protein (IPI) was obtained and its rheologic properties were studied in this paper. Through experiments, the relations between solubility, viscosity and foaming capacity with temperature, concentration, pH, inorganic salts of IPI were determined. The isoelectric point of IPI was in the range of pH = 4.5-5.5. Within the pH range, the solubility, viscosity and foaming capacity of IPI expressed weaker. The result also showed that IPI viscosity increased along with the IPI concentration increased, and indicated that the IPI solution was a non-Newtonian pseudoplastic fluid.