【摘要】 考察两优培九、荆糯六号大米以及阴米淀粉糊在不同质量浓度和温度下的流变特性,结果表明:这两种大米和阴米淀粉糊都是典型的非牛顿型和剪切变稀流体,黏度随剪切速率的增加而降低;同时用幂律函数描述淀粉糊的流变特性,拟合精度较高。淀粉糊的动态流变行为表现为:在升温初期,储能模量(G′)和耗能模量(G″)的值先显著下降,进而平缓下降,在90℃时出现不同程度的升高,随后又下降。损耗因子(tanδ)随温度的升高呈现先下降后上升的趋势。原米淀粉糊的黏性大弹性小,而阴米淀粉糊的弹性大黏性小。更多还原

【Abstract】 The rheological properties of Liangyoupeijiu and Jingnuo NO.6 rice starch pastes as well as Yinmi starch pastes processed from each of them were studied at varying concentrations and temperatures.Both native rice starch pastes and Yinmi starch pastes were both typical non-Newtonian and shear-thinning fluids,the viscosity decreased with the increasing shear rate;the rheological behaviors of Jingnuo NO.6 rice Yinmi starch paste were fitted well by power law equation.The dynamic rheological measurement showed that the storage modulus(G’) and loss modulus(G″) of the starch pastes decreased sharply at the initial temperature of heating,then gently decreased,followed by different increases at about 90 ℃,and finally decreased again.While going through the entire temperature rise program,the loss factor(tanδ) showed an upward trend after an initial drop.Both native starch pastes exhibited higher viscosity but lower elasticity than their corresponding Yinmi starch pastes.更多还原