有限酶解谷朊粉的流变学特性研究  

Rheological properties of limited enzymatic hydrolysis of wheat gluten

作　　者：陆杰[1] 高俊伟[1] 黄银波 

机构地区：[1]泰州市产品质量监督检验所,江苏泰州225300

出　　处：《粮食与饲料工业》2013年第12期18-21,共4页Cereal & Feed Industry

摘　　要：采用动态流变仪对有限酶解条件下谷朊粉酶解物的静态流变学特性进行了研究。结果表明,谷朊粉酶解物是典型的非牛顿流体,表现为剪切稀化的假塑性流体性能,其流体特性受剪切速率、体系温度、蛋白质浓度、剪切时间及添加剂等因素的影响。剪切速率、体系温度及蛋白质浓度越高,酶解物剪切稀化的现象越明显,剪切时间对其影响则较小。加入麦芽糊精后蛋白酶解物的黏度都有所提高,流变学特性更佳。The static rheological behavior of wheat gluten hydrolysates obtained from limited enzymatic hydrolysis was re searched by the dynamic rheometers. The results showed that wheat gluten hydrolysates was a typical non-Newtonian fluid which played shear thinning pseudo-plastic fluid flow properties, and the effect of shear rate, system temperature, protein con centration, shearing time and additives on the fluid properties of wheat gluten hydrolysates was studied. Shear rate, system temperature and protein concentration higher, the shear thinning phenomenon of hydrolysates was more obvious, but the im pact of shearing time on this property was smaller. The viscosity of wheat gluten hydrolysates increased after adding some real todextrin and the rheological properties were better.

关 键 词：谷朊粉 有限酶解 流变学特性 黏度 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.7[轻工技术与工程—食品科学与工程]