羟丙基木薯淀粉流变特性的研究  

Rheological Properties of Hydroxypropyl Cassava Starch Paste

作　　者：胡珊珊[1] 王颉[1] 孙剑锋[1] 王娜[1] 赵松[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《食品科学》2012年第17期73-77,共5页Food Science

基　　金：国家海洋公益性行业科研专项(200805046)

摘　　要：利用C-LTD80 RheolabQC流变仪,研究了不同质量浓度、温度、加热时间和pH值条件下羟丙基木薯淀粉糊的流变性。结果表明:羟丙基木薯淀粉糊是假塑性非牛顿流体,流变特性服从Herschel-Bulkley模型。随着质量浓度增大,非牛顿性增强,黏稠系数k增大;随着温度升高,非牛顿性减弱,黏稠系数k减小;随着加热时间延长,非牛顿性呈现先增强后趋于平稳的趋势,黏稠系数k先增大后减小;在pH2.5～11.5范围内,非牛顿性呈现先增强后减弱的趋势,黏稠系数k先增大后减小。A C-LTD80 rheometer was used to determine rheological properties of hydroxypropyl cassava starch paste under various conditions of concentration, temperature, heating time and pH. The results showed that hydroxypropyl cassava starch paste was a pseudoplastic non-Newtonian fluid and could be fitted by Herschel-Bulkley model. Increasing hydroxypropyl cassava starch concentration resulted in enhanced non-Newtonian characteristics and increased viscosity coefficient k, while the higher the temperature, the lower the non-Newtonian fluidity, and the smaller the viscosity coefficient. The non-Newtonian fluidity initially increased and then reached a plateau, but viscosity coefficient k tended to increase first and then decrease as the heating time was prolonged. Over the range of pH 2.5 -- 11.5, the non-Newtonian fluidity and the viscosity coefficient k also showed an initial increase followed by a decrease.

关 键 词：羟丙基木薯淀粉 流变性 Herschel—Bulkley模型 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]