界面扩张流变学性质在食品组分相互作用中的研究进展  

Research progress in interfacial dilational rheology properties in food component interactions

作　　者：朱力杰[1] 张馨心[1] 刘秀英[1] 王勃[1] 杨立娜[1] 刘贺[1] 何余堂[1] 马涛[1] 

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品工业科技》2017年第11期363-368,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31601510);辽宁省农业领域青年科技创新人才培养计划(2015001)

摘　　要：作为流变学研究中的一个分支,界面扩张流变学性质能够反映不同分子在界面层上的吸附和分散行为,对于研究复合体系中各组分间的相互作用具有重要意义。通过比较界面粘弹特性、弛豫过程、界面张力等特征参数,建立适合于分析不同类型组分的理论模型,界面扩张流变学方法已经成为研究食品组分相互作用机制的有效途径,具有灵敏度高、操作简便、稳定性良好等特点,能够直观地反映出相互作用对加工性能的影响。本文概述了界面扩张流变学性质的理论基础和测量方法,重点介绍了近年来该技术在食品组分相互作用中的研究进展,并就存在的问题及今后的发展方向进行了分析。As a branch of rheology, interfaeial dilational rheology properties could reflect the adsorption and dispersion behaviors of different molecules on the interface layer.These properties contribute significantly to the research of interactions between components in the composite system. By comparing the characteristics of viscoelastic properties, relaxation process, interracial tension and other parameters, theoretical models were established for analyzing different types of components. In recent years, method of interracial dilational theology has been considered as an effective way to study the interaction mechanism of food components for its advantage of high sensitivity, simple operation, well stabilily, and directly reflects the influence of interaction on processing performance.In this review,the theoretical basis and measurement methods of inteffacial dilational rheology properties are summed up.Then the research progress in this technology in food component interactions is emphatically introduced.Finally,the existing problems and the future development direction are analyzed.

关 键 词：界面扩张流变学 食品组分相互作用 悬滴法 Langmuir槽法 

分 类 号：TS201.7[轻工技术与工程—食品科学]