【摘要】 利用蠕变回复实验及小振幅动态流变学实验,研究了离子强度对戊聚糖-面筋蛋白混合体系粘弹性的影响。结果表明:随着离子强度的提高,戊聚糖-面筋蛋白混合体系凝胶强度增强,在NaCl浓度为4.0%时,增大最明显。更多还原

【Abstract】 Viscoelastic properties of the hydrated samples were studied using creep-recovery test and dynamic measurements. The results showed that the viscoelasticity increased with the increase in NaCl concentration. The WSP had significant impact on this behavior,hence strengthening the network at any ionic strength and most significantly when NaCl concentration was 4.0%.更多还原