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.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第12期18-21,共4页
Cereal & Feed Industry
关键词
谷朊粉
有限酶解
流变学特性
黏度
wheat gluten
limited enzymolysis
rheological property
viscosity
作者简介
陆杰（1985-），男，助理工程师，硕士，主要从事粮食谷物加工及深加工研究。
