不同品种花生蛋白流变特性的研究  

Rheological Properties of Peanut Protein for Different Varieties

作　　者：芮闯[1] 侯彩云[1] 苏杨[1] 刘莹[1] 安瑜[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2010年第3期69-72,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2006BAD05A06)

摘　　要：对8种花生蛋白的流变特性进行了探讨。静态流变特性测定结果表明,8种花生蛋白的流变模型为幂率模型,均为非牛顿流体。在同样的流动方式下,忠毅9616的黏度最大,花育16次之,其他几种变化无明显差别。动态流变特性测定结果表明,随着温度的升高,不同品种花生蛋白的贮藏模量、损失模量以及损失系数均呈现出不同的变化趋势。其中,忠毅9616品种蛋白的贮藏模量最大,红珍珠次之,花育16最小;红珍珠、奇山208、的损失模量高于其他几种,花育16最低;忠毅9616的损失系数最小,奇山208最大。The rheological behavior of peanut protein for eight varieties is discussed;The static and dynamic rheological properties were investigated.Results：The rheological models of peanut protein for the eight varieties are of power-law model and are all non-Newtonian fluid.At the same flow,the largest viscosity is for variety Zhongyi 9616,next Huayu 16,and no significant difference for other varieties.With increasing temperature,peanut protein displays different trend for different variety in storage modulus,loss modulus and loss coefficient.Regarding to storage modulus,Zhongyi 9616 protein displays the largest,Red Pearl next,Huayu 16 minimum;regarding to loss modulus,Red Pearl and Qishan 208 display higher value than others,Huayu 16 minimum;Zhongyi 9616 displays the smallest loss coefficient,and Qishan 208 the largest.

关 键 词：花生蛋白 流变特性 模量 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]