脲变性大豆蛋白的流变学特性研究  

Rheological Behaviour of the Urea Denatured Soybean Proteins

作　　者：尹翠玉[1] 张宇峰[1] 沈新元[2] 

机构地区：[1]天津工业大学改性与功能纤维天津市重点实验室,天津300160 [2]东华大学材料科学与工程学院,上海200051

出　　处：《大豆科学》2009年第3期520-523,共4页Soybean Science

基　　金：天津市科技发展计划资助项目(06TXTJJC14400)

摘　　要：采用可编程控制式旋转粘度计(Brookfield RVDV-II+/SSA-SCL27),系统、定量的研究了10wt%的分离大豆蛋白溶液经2～10mol.L-1尿素变性处理后流变学特性,为大豆蛋白的开发应用提供理论基础。结果表明:变性前大豆蛋白水溶液呈Bingham型特征,脲变性的大豆蛋白溶液属于典型的假塑性流体;脲变性大豆蛋白溶液的表观粘度随剪切速率和温度的增大而减小、随脲浓度增大而增加;在脲浓度4～6mol.L-1时浓度变化最明显;变性后溶液的非牛顿指数虽然增大,20℃时从0.17增加至0.3～0.4,但仍较小,所以,溶液的流动稳定性差。Using a programmable revolving viscometer（ Brookfield r RVDV-Ⅱ ＋/SSA-SCL27）, the rheological properties of the urea denatured soybean protein with concentrations of 10 % after 2-10 mol.L^-1 urea treatment was studied. A theoretical foundation was provided in this paper to study the exploitation and application of soybean protein. The results showed that the soybean protein solution before denatured was a Bingham character fluid. The urea denatured soybean protein solutions were typical pseudoplastic fluid. Their apparent viscosity of urea denatured soybean protein solutions decreased with shear rate and temperature, increased with the urea content. The change of viscosity is much in evidence at the urea concentration 4-6 mol.L^-1. After urea denatured, the Non-Newtonian flow index of soybean protein solutions increased from 0.17 to 0.3- 0.4 at 20 ℃, but they are fairly low. So the stability of solutions was pretty bad.

关 键 词：大豆蛋白 脲 变性 流变性 

分 类 号：S565.1[农业科学—作物学]