大豆浓缩蛋白溶液表观粘度的研究  

Research on the Apparent Viscosity of Soy Protein Concentrate

作　　者：冯凌凌[1] 熊犍[2] 

机构地区：[1]湛江师范学院化学科学与技术学院,广东湛江524048 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2007年第9期5-7,共3页Modern Food Science and Technology

基　　金：国家自然科学基金(50573025;20436020);广东省"十五"攻关农产品加工重大专项资助(A20301)

摘　　要：本文研究了pH值、温度、NaCl以及SDS对大豆浓缩蛋白(SPC)粘度的影响。结果表明:添加NaCl和提高溶液的pH能使SPC的表观粘度升高,剪切速率的影响增加;添加SDS能降低SPC溶液在低剪切速率时的粘度,剪切速率的影响较小;SPC表观粘度随着温度的升高先是升高后再降低。The effects of the pH value,temperature,NaCl and SDS concentration on the apparent viscosity of soy protein concentrate （SPC） were studies here.The results showed that the apparent viscosity of SPC increased with adding NaCl and increasing the pH value could and was greatly affected by the shear rate,while it decreased by adding SDS and was slightly affected by shear rate.Besides,improving temperature could increase the apparent viscosity of SPC but further increase of temperature led to the decrease of the apparent viscosity of SPC.

关 键 词：大豆浓缩蛋白 流变学 表观粘度 

分 类 号：TS201.21[轻工技术与工程—食品科学]