高取代度羟丙基玉米淀粉溶液的表观粘度及其影响因素  

Factors Affecting the Apparent Viscosity of Hydroxypropylated Corn Starch Solution with High Substitution

作　　者：刘淑华[1] 温其标[1] 高大维[1] 陈玲[1] 卓建兴 

机构地区：[1]华南理工大学 [2]华丰食品集团公司

出　　处：《粮食与饲料工业》1998年第5期31-33,共3页Cereal & Feed Industry

基　　金：国家自然科学基金

摘　　要：研究了高取代度羟丙基淀粉溶液的表观粘度及其影响因素。实验结果表明：高取代度羟丙基淀粉溶液的表观粘度与其浓度和温度的关系符合幂定律方程；在ｐＨ值２８５～１１０范围内，ｐＨ约为６８５时表观粘度达到最小值，并随着酸性或碱性的增强逐渐升高；取代度对羟丙基淀粉溶液的表观粘度有较明显的影响；高取代度羟丙基淀粉溶液具有剪切稀化性质。在加工过程中应考虑这些因素的影响作用。The effect of factors on the apparent viscosity of hydroxypropylated corn starch with high substitution solution was studied. The results indicated that apparent viscosity of the hydroxypropylated corn starch with high substitution solution could be related to concentration and temperatrue as power law equation,when pH value ranged from 2.85 to 11.0, the apparent viscosity was smallest at pH6.85 and increased with increasing the acidity and alkalinity. The effect of high substitution on the apparent viscosity was obvious and hydroxypropylated corn starch with high substitution solution had shear thinning nature. Those factors affecting the apparent viscosity must be considered in processing.

关 键 词：羟丙基淀粉 高取代度 表观粘度 淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]