摘要
透射电子显微镜图表明,纳米纤维素为棒状,直径小于10 nm,长度在100-500 nm。快速黏度分析仪（RVA）分析表明,纳米纤维素添加量为5%-20%时,普通玉米淀粉的糊化温度无明显改变,峰值黏度、谷值黏度、末值黏度和衰减值均随着纳米纤维素添加量的增加而升高。研究结果表明：普通玉米淀粉糊具有假塑性流体的特征,属“剪切变稀”体系。纳米纤维素添加量增加,普通玉米淀粉糊的表观黏度增加,体系稠度增大,淀粉糊的流动性降低。纳米纤维素可改变普通玉米淀粉胶的三维网络结构,使得体系被破坏后的回复力减弱。
Images of transmission electron microscopy showed that nanocrystalline cellulose （NCC） samples exhibited a rod-like structure with a width of less than 10nm and a length of 100-500 nm. By analysis of RVA data, when addition dosage of NCC increased from 5% to 20%, there were no significant differences for pasting temperature of common corn starch （ CCS ）, while peak viscosity, trough viscosity, final viscosity and breakdown values increased. The experimental results revealed that CCS paste with pseudoplastic characteristics could be considered as a shear-thinning system. With NCC addition dosage increased, apparent viscosity of CCS increased, causing consistency increased and flowability decreased. Furthermore, NCC could change three dimensional structure of CCS gels, causing restoring force decreased when the systems were destroyed.
出处
《粮食与油脂》
北大核心
2016年第11期6-9,共4页
Cereals & Oils
关键词
纳米纤维素
玉米淀粉
糊化特性
流变特性
nanocrystalline cellulose
corn starch
pasting property
rheological property
作者简介
崔少宁（1990-），女，硕士，助教，研究方向为食品工程。
通信作者：李颖（1955-），女，学士，教授，研究方向为食品科学的教学与科研。
