大豆蛋白质流变性能的研究  

STUDY ON RHEOLOGICAL PROPERTIES OF SOY PROTEINS

作　　者：王洪武[1] 马榴强[2] 周建国[1] 吴冬丽[1] 林炳鉴[1] 

机构地区：[1]北京化工大学,北京100029 [2]北京联合大学化工学院,北京100023

出　　处：《高分子材料科学与工程》2002年第2期112-114,119,共4页Polymer Materials Science & Engineering

基　　金："八五"国家重点攻关项目 (85 - 6 0 9- 0 1- 0 1)

摘　　要：用毛细管流变仪和布拉本得转矩流变仪研究了大豆蛋白质的流变性能。结果表明 ,在通常的挤出加工条件下 ,大豆蛋白质是典型的假塑性流体 ,其非牛顿指数在 0 .2～ 0 .6之间。粘度随剪切速率的增大而减小。粘度随含水量的增大而减小。温度对粘度的影响十分复杂 ,在蛋白质变性前 ,粘度随温度的升高而减小 ;蛋白质变性后 ,粘度明显增大 ;在 12 0℃左右 ,粘度的动态变化剧烈。粘度随蛋白质含量的增大而增大。The rheological properties of soy proteins were investigated respectively using a capillary rheometry and a Brabender torque rheometry. The capillary rheometrical measurements show that soy protein is a typical pseudoplastic fluid in the normal processing ranges, and the value of flow behavior index is in the range of 0.2 ~ 0.6 . The apparent viscosity decreases with increasing shear rate, decreases with increasing moisture content, and decreases with increasing temperature before protein denaturation; while as temperature exceedes 110 ℃~120 ℃, the apparent viscosity increases. The dynamic rheometrical measurements show that the dynamic rheological properties are greatly influenced by temperature time history, especially in 120 ℃. The rheological torque increases with increasing protein content, and decreases with increasing moisture content.

关 键 词：大豆蛋白质 流变性能 非牛顿指数 表观粘度 动态流变性能 蛋白质基 生物高分子材料 

分 类 号：O636.9[理学—高分子化学] R318.09[理学—化学]