RHEOLOGICAL PROPERTIES OF WHEAT GLIADINS IN AQUEOUS PROPANOL  

作　　者：Shao-min Sun 宋义虎 Qiang Zheng 

机构地区：[1]MOE Key Laboratory of Macromolecular Synthesis and Functionalization,Department of Polymer Science and Engineering,Zhejiang University

出　　处：《Chinese Journal of Polymer Science》2013年第5期809-814,共6页高分子科学（英文版）

摘　　要：Rheological properties of wheat gliadins in 50% （V/F） aqueous propanol were carried out as a function of gliadin concentration c and temperature. The solutions at 20 g L-1 to 200 g L-1 behave as Newtonian fluids with an flow activation energy of 23.5-27.3 kJ mol-1. Intrinsic viscosity [η] and Huggins constant kH are determined according to Huggins plot at c 〈 120 g L-1. The results reveal that gliadins are not spherical shaped and the molecular size tends to increase with temperature due to improved solvation.Rheological properties of wheat gliadins in 50% （V/F） aqueous propanol were carried out as a function of gliadin concentration c and temperature. The solutions at 20 g L-1 to 200 g L-1 behave as Newtonian fluids with an flow activation energy of 23.5-27.3 kJ mol-1. Intrinsic viscosity [η] and Huggins constant kH are determined according to Huggins plot at c 〈 120 g L-1. The results reveal that gliadins are not spherical shaped and the molecular size tends to increase with temperature due to improved solvation.

关 键 词：GLIADIN Solution Rheological properties Intrinsic viscosity. 

分 类 号：O629.73[理学—有机化学]