玉米淀粉糊的流变学特性分析  

Rheological properties of maize starch pastes

作　　者：张伏[1] 付三玲[2] 佟金[3] 周江[3] 

机构地区：[1]河南科技大学车辆与动力工程学院,洛阳471003 [2]河南科技大学理学院,洛阳471003 [3]吉林大学,地面机械仿生技术教育部重点实验室和生物与农业工程学院,长春130025

出　　处：《农业工程学报》2008年第9期294-297,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家杰出青年科学基金资助项目(50025516);吉林大学国家“985工程”项目;河南科技大学博士科研启动基金项目

摘　　要：利用生物显微镜分析系统观察玉米淀粉颗粒的外形及结构,并利用旋转黏度计研究了不同玉米淀粉乳制备淀粉糊的流变性能,根据其流变性能数据非线性回归得到淀粉糊在不同温度下的流变模型。研究结果表明:在试验中所设的剪切速率范围内,淀粉糊的剪切应力均是随着剪切速率的增加而增大;且在同一剪切速率同一温度下,淀粉与水的比值越大,淀粉糊所受的剪切应力就越大;相同比例淀粉乳形成的淀粉糊在同一剪切速率下,随着温度的升高而剪切应力减小;玉米淀粉糊属于屈服—假塑性流体,模型的拟合相关系数r2在0.990～1.000之间,说明屈服—假塑性流体模型能有效地表征玉米淀粉糊的流变性能。淀粉糊的流变学特性研究为进一步淀粉胶黏剂的开发及利用提供了理论和试验依据。The shape of starch granule structure was researched by the analyzing system of biological microscope, and the pastes of the maize starch were prepared based on different ratios between starch and water. The rheological properties of the starch pastes were researched by rotational viscometer, and the rheological models of the starch pastes were concluded, the fluid models were validated. The results showed that the shear stress of the maize starch pastes is increased as the sheer rate is increased and the shear stress is increased with the increase of the ratio of starch with water under the identical sheer rate, but the shear stress is decreased with the increase of the temperature of the starch pastes under the identical ratio of starch with water and the identical sheer rate. The rheological properties data of the maize starch pastes were regressed by nonlinear regression method and their rheological models were established. The results showed that the maize starch pastes belong to a yield-pseudoplastic fluid, the rheological properties of maize starch pastes were characterized by yield pseudoplastic model. The research on the rheological properties and fluid models of starch pastes will provide theoretical foundation for development and application of maize starch.

关 键 词：玉米淀粉 流变学 流体模型 糊化 

分 类 号：TB324[一般工业技术—材料科学与工程]