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小麦蛋白/聚乙烯醇共混液的流变性能研究

发表时间:2015-05-15  浏览量:1608  下载量:517
全部作者: 柳翠青,马晓军
作者单位: 江南大学食品学院
摘 要: 将小麦蛋白溶液与聚乙烯醇(polyvinyl alcohol,PVA)按一定比例混合后,用旋转流变仪测定共混液的流变学性能。并分析蛋白含量、共混液浓度及温度对共混液的非牛顿指数及结构黏度指数的影响。结果表明:小麦蛋白与PVA的共混液属于剪切变稀型流体,随着蛋白含量的增加及共混液浓度的增加,非牛顿指数降低,结构黏度指数上升,使共混液的可纺性下降;从温度对共混液流变性能的影响可以看出,小麦蛋白与PVA刚混合时非牛顿指数较高,但当放置一段时间后,其非牛顿指数会下降,即使提高共混液的温度也无法达到初始混合时的非牛顿指数值。且整体上,随着温度的升高,共混液的非牛顿指数升高,结构黏度指数下降。
关 键 词: 食品加工的副产品加工与利用;小麦蛋白;聚乙烯醇;共混;非牛顿指数;结构黏度指数
Title: Rheological properties of blend spinning solution of wheat protein /PVA
Author: LIU Cuiqing, MA Xiaojun
Organization: School of Food Science and Technology, Jiangnan University
Abstract: The wheat protein solution was mixed with a certain proportion of polyvinyl alcohol (PVA), and then its rheological properties were measured of blend solution using rotational rheometer. Protein content, spinning solution concentration and temperature’s effects on the blend solution’s non-Newtonian index and the structural viscosity index were studied. The results show that the blend solution of wheat protein/PVA belongs to shear thinning fluid, besides, with the increase of the concentration of solution and the increase of protein content, the non-Newtonian index decreases, and structural viscosity index rises, while the spinnability of the blend liquid drops. The effect of temperature on the rheological properties of the blend solution shows that the non-Newtonian index is higher when wheat protein and PVA is just mixed, but after a period of time, the non-Newtonian index declines, even improving the temperature of the blend solution, the non-Newtonian index is not up to that value. And on the whole, with the increasing of temperature, the non-Newtonian index of the blend solution increases, and structural viscosity index declines.
Key words: processing and utilization of by-product of food processing; wheat protein; polyvinyl alcohol; blending; non-Newtonian index; structural viscosity index
发表期数: 2015年5月第9期
引用格式: 柳翠青,马晓军. 小麦蛋白/聚乙烯醇共混液的流变性能研究[J]. 中国科技论文在线精品论文,2015,8(9):978-983.
 
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