离子强度对水溶性戊聚糖-面筋蛋白混合体系粘弹性的影响  

Effect of ionic strength on viscoelastic properties of gluten-water soluble pentosan mixtures

作　　者：马福敏[1] 王璋[1] 许时婴[1] 卢蓉蓉[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2009年第3期140-142,共3页Science and Technology of Food Industry

摘　　要：利用蠕变回复实验及小振幅动态流变学实验,研究了离子强度对戊聚糖-面筋蛋白混合体系粘弹性的影响。结果表明:随着离子强度的提高,戊聚糖-面筋蛋白混合体系凝胶强度增强,在NaCl浓度为4.0%时,增大最明显。Viscoelastic properties of the hydrated samples were studied using creep-recovery test and dynamic measurements.The results showed that the viscoelasticity increased with the increase in NaCl concentration.The WSP had significant impact on this behavior, hence strengthening the network at any ionic strength and most significantly when NaCl concentration was 4.0%.

关 键 词：水溶性戊聚糖 面筋蛋白 蠕变-回复实验 动态流变学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]