| 改性花生蛋白/PVA共混体系的流变性能 |
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| 引用本文： | 丁玲,闻荻江. 改性花生蛋白/PVA共混体系的流变性能[J]. 合成纤维工业, 2009, 32(2) |
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| 作者姓名： | 丁玲 闻荻江 |
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| 作者单位： | 苏州大学材料与化学化工部,江苏,苏州,215021;苏州大学材料与化学化工部,江苏,苏州,215021 |
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| 摘 要： | 以花生粕为原料提取花生蛋白,对花生蛋白进行酰胺化改性,将改性花生蛋白与聚乙烯醇(PVA)共混制得改性花生蛋白/PVA共混原液。采用红外光谱仪对改性花生蛋白进行结构分析,并对改性花生蛋白/PVA共混体系的流变性能进行了研究。结果表明,马来酸酐对花生蛋白进行了酰胺化改性,改性花生蛋白/PVA共混体系为非牛顿流体,其表观粘度(ηa)随着温度的增加而下降,但随着PVA的含量增加而显著增加,改性花生蛋白的含量对ηa影响较小;当温度较低时,共混体系的剪切速率(γ.)对其ηa影响较为显著;共混体系的粘流活化能随γ.的增大而下降。
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| 关 键 词： | 花生粕 花生蛋白 聚乙烯醇 流变性能 共混体系 水溶性 |
Rheological behavior of modified peanut protein/PVA blend system |
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| Ding Ling,Wen Dijiang. Rheological behavior of modified peanut protein/PVA blend system[J]. China Synthetic Fiber Industry, 2009, 32(2) |
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| Authors: | Ding Ling Wen Dijiang |
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| Affiliation: | School of Material Engineering;Suchow University;Suzhou 215021 |
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| Abstract: | Peanut protein was extracted from peanut meal and modified by amidation. The modified peanut protein was blended with polyvinyl alcohol (PVA) to prepare modified peanut protein/PVA blend solution. The structure of modified peanut protein was analyzed by infrared spectrometry. The rheological behavior of modified peanut protein/PVA blend system was studied. The results showed that maleic anhydride was used to modify peanut protein by amidation. The modified peanut protein/PVA blend system was non-Newtonian f... |
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| Keywords: | peanut meal peanut protein polyvinyl alcohol rheological behavior blend system water solubility |
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