酪蛋白酸钠流变特性的研究  

Study on the rheological properties of sodium caseinate

作　　者：卢蓉蓉[1] 张国农[1] 林金资[1] 

机构地区：[1]无锡轻工大学,无锡214036

出　　处：《食品工业科技》2001年第6期19-20,共2页Science and Technology of Food Industry

摘　　要：研究了酪蛋白酸钠溶液的流变特性。酪蛋白酸钠属于假塑性流体 ,粘度与浓度成对数相关性 ,其流变特性受温度、pH、盐种类及盐浓度等因素的影响。The rheological properties of sodium caseinate were investigated. The solution exhibited pseudoplastic behaviour and the viscosity was logarithmically related to its concentration. The rheological properties were affected by temperature, pH value, salt type and salt concentration.

关 键 词：酪蛋白酸钠 流变特性 粘度 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]