葛根淀粉糊流变学特性的研究  

Rheological Properties of Kudzu Starch Paste

作　　者：钱晶晶[1] 杜先锋[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国粮油学报》2016年第10期31-38,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31471700)

摘　　要：以葛根淀粉糊的动态及稳态流变特性为研究对象,以储存模量(G')、损耗模量(G")和表现黏度(η)为主要试验指标,利用旋转流变仪,研究淀粉浓度、氯化钠、蔗糖以及麦芽糊精对淀粉糊流变学特性的影响,旨在探究淀粉糊的弹性、黏性、表观黏度的变化,为葛根食品的工业生产提供一定理论依据。研究结果表明:葛根淀粉糊是典型的剪切变稀的非牛顿流体,其G'、G"及η均受这4种因素的影响。1)动态流变特性的研究结果显示,G'、G"与淀粉浓度呈正相关;随特定添加范围内的氯化钠、蔗糖以及麦芽糊精的添加量增加,G'、G"均有先升后降的趋势。2)稳态流变特性的研究结果显示,同一剪切速率下,η与淀粉浓度呈正相关,与麦芽糊精的添加量呈负相关;在特定添加范围内,氯化钠、蔗糖的添加量增加,η有先升后降的趋势。在工业生产中,葛根淀粉糊剪切稀化的行为有利于流动的淀粉糊充模成型,节省能耗。添加麦芽糊精会降低淀粉糊的弹性和黏性,而添加适量的氯化钠和蔗糖一定程度提高淀粉糊的弹性和黏性。The DHR- 3 was employed to study the dynamic and steady rheological properties of Kudzu starch paste with and without additives. The storage modulus （G＇）, loss modulus （G＂） and the performance of viscosity （η） were the main experimental indexes. The purpose of this study was to inquiry the changes of elasticity, viscosity and apparent viscosity in Kudzu starch paste, to provide a theoretical foundation for the production of Kudzuresults indicated that Kudzu starch paste was a typical shear - thinning non - Newtonian fluid, G＇, G＂ and η of Kudzu starch paste were influenced by the 4 factors. Dynamic rheological properties research showed that G＇ and G＂ were positively correlated with the concentrations of starch; in a specific range, increasing the amounts of sodium chloride, sucrose and mahodextrin, G＇ and G＂ were initially increased and then gradually decreased. The rheological properties of the steady - state, on the same shear rate. η was positively related with the concentrations of starch and negatively correlated with the adding amounts of mahodextrin; in particular range, the amounts of sodium chloride, sucrose were in- creased. 7/had the trend of increasing first and then decreasing. In industrial production, Kudzu starch paste shear behavior was conducive to the filling and molding of flowing starch paste, saving energy consumption. Mahodextrins added resulted in the reduction of the elasticity and viscosity of starch paste, and the appropriate amount of sodium chloride and sucrose, while led to the improvement of the elasticity and viscosity of starch paste.

关 键 词：葛根淀粉 流变特性 储存模量 损耗模量 表观黏度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]