温度对于大豆分离蛋白起泡性的影响研究  

Study on the rheological character of sago starch paste

作　　者：高凌云[1] 张本山[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第2期83-85,88,共4页Science and Technology of Food Industry

基　　金：基金项目：国家科技支撑计划（2006BAD27804）;广东省科技计划项目（20078080401010）.

摘　　要：利用Brookfield旋转粘度计研究西米淀粉糊流变性、抗剪切能力、触变性以及温度、浓度和剪切速率对表观粘度的影响，为西米淀粉在食品行业的应用提供理论上的依据。结果表明：西米淀粉糊属于非牛顿流体。温度、浓度、剪切速率对流变性质均有影响，在同一浓度和剪切速率下，表观粘度随温度的增加而减小；在同一温度和剪切速率下，表观粘度随浓度的增加而增加；在同一温度和浓度条件下，淀粉糊的表观粘度随剪切速率的增加而减小。西米淀粉糊属于剪切稀化体系，抗剪切能力优于马铃薯淀粉糊和木薯淀粉糊；淀粉糊粘度随剪切速率增大的上行线与随剪切速率减小的下行线之间存在滞后图，说明西米淀粉糊具有触变性。Rheological behavior of sago starch paste was studied at various shear rate, concentration, and temperature ranges by the Brookfield rotating viscometer,in order to provide the theoretical basis of the application of sago starch in the food industry.The results showed that the starch paste was a non-Newtonian flow system.The temperature, the concentration and the shear rate all influenced the rheological character, at the same concentration and shear rate, the apparent viscosity was lower when the temperature increased, and at the same temperature and shear rate, the apparent viscosity was higher when the concentration increased, meanwhile the apparent viscosity was lower when the shear rate increased with the same temperature and concentration. Sago starch paste exhibited shear-thinning（pseudoplastic） behavior.Its anti-shearing ability is superior to potato starch paste and cassava starch paste.At the same time, sago starch paste has the thixotropic property, because there is a lag circle between the two rheological curves of the sago starch with the shear rate changes from 6r/min to 100r/ min and from 100r/min to 6r/min.

关 键 词：西米 淀粉糊 流变特性 剪切 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]