木薯淀粉/离子液体溶液流变性质的研究  

Study on rheological property of cassava starch/ionic liquids

作　　者：罗志刚[1] 李富丽[1] 涂雅俊[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》2011年第7期172-173,352,共3页Science and Technology of Food Industry

基　　金：广东省产学研结合项目(2009B090300272);广东省科技攻关项目(2008B021100016;2009B020312006);华南理工大学中央高校基本科研业务费资助项目(2009ZM0124)

摘　　要：采用哈克流变仪研究了木薯淀粉/离子液体溶液的流变学性质,所用的质量比浓度依次为1%、5%、9%和11%,温度分别为70、80、90、100℃。结果表明:不同浓度的淀粉/离子液体溶液均为假塑性流体;淀粉/离子液体溶液随着温度的升高,粘度逐渐下降,溶液温度和粘度之间符合Arrhenius方程;粘度与淀粉浓度符合指数模型,溶液随着浓度的升高,粘度逐渐下降。Cassava starch/[ BMIM ] Clsolution with different starch concentrations （ 1%, 5%, 9%, 11%） was prepared by using the ionic liquid 1-butyl-3-methylimidazolium chloridedispersion [ BMIM] CI as the solvent.The rheological properties of the solution were investigated at 70,80,90, 100℃ by means of HAAKE Rheometer.The results showed that starch/[ BMIM ] Cl solution was a typical pseudoplastic fluid. The viscosity of solution decreased with increasing of the temperature,which followed the Arrhenius equation.The relation between starch concentration and viscosity of solution was in line with the index model.The viscosity of solution was decreased gradually with the rising starch concentration.

关 键 词：木薯淀粉 离子液体 流变特性 粘度 

分 类 号：TS201.7[轻工技术与工程—食品科学]