蜡质玉米粉的流变特性研究  

Study on Rheological Properties of Waxy Corn Flour

作　　者：龚魁杰[1] 董海州[2] 陈利容[1] 徐秋萍[1] 程敦公[1] 

机构地区：[1]山东省农业科学院作物研究所,济南250100 [2]山东农业大学食品科学与工程学院,泰安271018

出　　处：《中国粮油学报》2009年第3期43-48,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山东省自然科学基金(Y2007D66)

摘　　要：研究了蜡质玉米粉糊的流变特性,建立了相应的流变模型,确立了本构方程。结果表明:蜡质玉米粉糊为假塑性流体,糊的剪切应力与表观黏度受剪切速率、温度等影响,分别呈幂函数关系;剪切应力与表观黏度的变化存在一定的浓度效应,6%浓度成为变化的拐点;pH值=5时,粉糊表观黏度最低,碱性条件下的粉糊表观黏度高于酸性条件;添加蔗糖、食盐等介质能够降低粉糊的表观黏度;蜡质玉米粉糊表现了较好的剪切稳定性;而触变性则较差。Rheological properties of waxy corn flour were studied in this work, and the rheological model was described. Results indicate that waxy corn flour paste is pseudoplastic fluid, the shear stress and apparent viscosity are affected by shear rate and temperature, which has power law relationship each other. A special change in the shear stress and apparent viscosity depending on concentration is realized, a concentration of 6 % becomes the inflection point. The apparent viscosity of the paste is higher in alkaline than in acidic, minimum at pH 5, and can be declined by some medium such as sugar and salt. Waxy corn flour paste shows fairly good shear stability, while its thixotropy is relatively poor.

关 键 词：蜡质玉米粉 流变特性 剪切稳定性 触变性 

分 类 号：TS201.7[轻工技术与工程—食品科学]