米糠膳食纤维溶液流变特性研究  

Rheological properties of the rice bran dietary fiber solution

作　　者：李安平[1,2] 崔富贵[1] 沈伟[1] 蒋雅茜[1] 

机构地区：[1]中南林业科技大学,长沙410004 [2]稻谷及副产物深加工国家工程实验室,长沙410004

出　　处：《食品科技》2013年第1期182-186,共5页Food Science and Technology

基　　金：湖南省教育厅重点科研项目(11A131);长沙市科技计划项目(K1109019-21);中南林业科技大学流变力学与材料工程研究所开放课题(10RM03)

摘　　要：用ARES高级扩展流变仪测试了不同因素对米糠膳食纤维溶液流变特性的影响。结果表明:米糠膳食纤维溶液在不同处理条件下均呈现假塑性流体特性,符合幂定律;大颗粒对米糠膳食纤维溶液的表观黏度和剪切应力影响较小;米糠膳食纤维溶液黏度随着它的浓度增加而上升;8%米糠膳食纤维溶液的黏度不受NaCl溶液浓度的影响,但受CaCl2溶液浓度的影响;米糠膳食纤维溶液的表观黏度和剪切应力均随温度的升高而下降。Using advanced extension rheometer ARES （American TA Company） to study the impact of dif- ferrent factors on rheological properties of rice bran dietary fiber （RDF）. The results showed that： Tre- ated under different conditions, RDF solution all showed pseudoplastic fluid properties, which met the power law; the smaller the particle size was, the greater impact on the rheological properties it had; RDF solution viscosity rised with the increasing of concentration, the rheology changed significantly, showing non-Newtonian fluid properties when the RDF concentration was greater than 6%; RDF sol-ution viscosity decreased with the increasing of temperature, the RDF solution viscosity could hardly be affec- ted by NaCl and CaCl 2 at concentration 8%; RDF thixotropy were also studied for providing a good basis to make better use of RDF in the future.

关 键 词：流变学特性 表观黏度 剪切应力 触变性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]