蛋白、多糖及亲水胶体的流变特性研究  

RESEARCH ON RHEOLOGICAL PROPERTIES OF PROTEIN,POLYSACCHARIDE AND HYDROPHILIC COLLOID

作　　者：邹军军[1] 谢岩黎[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2015年第3期12-17,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31271840);"十二五"国家科技支撑计划课题(2014BAD04B00)

摘　　要：利用TA Discovery-DHR流变仪,分别研究了相同稠度条件下,大豆分离蛋白(SPI)、羧甲基纤维素(CMC)、阿拉伯胶(AG)、变性淀粉(MS)及明胶(GEL)5种高分子材料的表观黏度、动态模量及蠕变-回复特性.研究表明:5种高分子材料均呈假塑性流体特征,随着剪切速率的增加,表观黏度降低,其表观黏度关系为SPI<CMC<GEL<MS<AG;黏度高的GEL、MS、AG具有较高的储能模量、损耗模量,黏度低的SPI、CMC具有较低的储能模量、损耗模量;随着蠕变时间的延长,高分子材料的最大蠕变柔量(Jcmax)增大,而回复率降低,且黏度越高的GEL、MS、AG降低得越快;黏度较低的SPI、CMC回复性好;储能模量远大于损耗模量的GEL、AG在回复阶段主要表现为瞬时回复,储能模量小于损耗模量的MS回复性差.The rheological properties of food materials affect the surface and texture of the products after processing, and to a certain extent, determine the processing conditions. The apparent viscosity, dynamic modulus and creep-recovery characteristics of five kinds of polymer materials including soybean protein isolated （SPI）, carboxymethyl cellulose （ CMC ）, gum Arabic （AG）, modified starch （ MS ） and gelatin （GEL） under the same consistency conditions were studied by TA Discovery-DHR. The results showed that the five kinds of polymer materials were all pseudo-plastic fluid in aqueous solution. The apparent viscosity decreased with the shearing rate increase and the apparent viscosity order was SPI〈CMC〈GEL〈MS〈AG. GEL, MS, AG which had high viscosity had higher storage modulus and loss modulus. On the contrary, SPI, CMC had lower storage modulus and loss modulus. The maximum creep compliance increased and recovery rates decreased with increasing creep time. Especially, the recovery rates of GEL, MS and AG decreased significantly, but SPI and CMC showed the good recovery ability with low viscosity. As for GEL and AG, which storage modulus was greater than the loss modulus, the main recovery was instant reply in the recovery phase while MS, which storage modulus was less than the loss modulus, the recovery ability was poor.

关 键 词：高分子材料 黏度 动态模量 蠕变-回复 

分 类 号：TS201.2[轻工技术与工程—食品科学]