谷氨酸对木薯淀粉糊流变性质的影响  

Effect of Glutamic Acid on Rheological Properties of Tapioca Starch Paste

作　　者：卢静静[1] 罗志刚[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：《食品科学》2012年第15期11-14,共4页Food Science

基　　金：国家自然科学基金项目(21004023);广东省产学研结合项目(2009B090300272);广东省科技攻关项目(2009B020312006)

摘　　要：采用哈克流变仪,研究谷氨酸对木薯淀粉糊流变性质的影响。结果表明:添加谷氨酸前后的木薯淀粉糊均为假塑性流体且具有触变性,随谷氨酸添加量的增加,假塑性和触变性均先增强后减弱;淀粉糊的表观黏度随剪切速率的升高而降低,具有剪切稀化现象。添加/未添加谷氨酸的木薯淀粉糊都呈现弱凝胶行为,随着谷氨酸添加量的增加,其储能模量(G')和耗能模量(G'')先增大后减小,损耗角正切值(tanθ)先减小后增大,最终趋向于牛顿流体的方向发展。A Haake rheometer was used to study the effect of glutamic acid（Glu） on the rheological properties of tapioca starch paste in the present work.The results obtained showed that both tapioca starch pastes with and without added Glu were pseudoplastic and thixotropic.Both the pseudoplasticity and thixotropy initially increased and then decreased with increasing amount of Glu addition.The apparent viscosity of tapioca starch paste decreased with increasing shearing speed as a shear thickening phenomenon.Both neat and Glu-added tapioca starch pastes showed a weak gel behavior,and both the storage modulus（G＇） and loss modulus（G＇＇） first increased,then decreased,and finally tended to be Newtonian fluids with increasing amount of Glu addition.

关 键 词：木薯淀粉 谷氨酸 流变性质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]