琥珀酰化脱脂豆粕流变性质研究  

Studies on Adhesive and Rheology Properties of Succinylated Defatted Soya Meal

作　　者：张军涛 李理[2] 杨晓泉[2] 

机构地区：[1]佛山市海天调味食品有限公司,广东佛山528000 [2]华南理工大学食物蛋白工程中心,广东广州510640

出　　处：《现代食品科技》2007年第8期14-16,共3页Modern Food Science and Technology

基　　金：广东省"十五"攻关项目(A20301)

摘　　要：本文对琥珀酰化脱脂豆粕的流变性质进行了研究。结果表明:琥珀酰化脱脂豆粕溶液的粘度随着酰化程度的增加先增大后减小,均呈现出剪切稀化现象,较未改性脱脂豆粕溶液的粘度均降低。随着琥珀酰化试剂用量的增加,其储能模量(G’)和损耗模量(G")的线性范围有所增大;改性脱脂豆粕有着类似的物理凝胶性质。The rheology properties of succinylated defatted soya meal （DSM） were investigated here. It was found that the viscosity of succinylated DSM increased with increasing the succinylation degree while further risen in succinylation degree led to a decrease in the viscosity The viscosity of the succinylated DSM was lower than that of the untreated DSM and a shear thinning phenomena was found in the succinylated DSM solution. Increasing the succinylating reagent dosage improved the linear range of elasticity and viscosity of succinylated DSM. The modified DSM seemed possessing the characteristics of physical gel.

关 键 词：琥珀酰化 脱脂豆粕 流变性质 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]