【摘要】 为考察乙酰化对麦醇溶蛋白溶液及麦醇溶蛋白—麦谷蛋白共混液流变学性能的影响,利用旋转流变仪测定乙酰化麦醇溶蛋白溶液及乙酰化麦醇溶蛋白—麦谷蛋白共混液的流变学性能,并分析不同乙酰化程度对其结构黏度指数及非牛顿指数的影响。结果表明:乙酰化麦醇溶蛋白溶液属于剪切增稠型流体,随着乙酰化程度的增大,黏度增大,非牛顿指数增大;乙酰化麦醇溶蛋白—麦谷蛋白共混液属于剪切变稀型流体,随着乙酰化程度的增大,黏度减小,非牛顿指数增大,结构黏度指数减小。更多还原

【Abstract】 The effect of acetylation on rheological properties of diffierent acylation degree of gliadin solution and gliadin/glutenin blend solution were measured using rotational rheometer. The acylation degree of gliadin effect on the solution’s the structural viscosity index,apparent viscosity and non-Newtonian index were studied. The results show that the acylation gliadin solution belongs to shear thickening fluid,as the acylation degree of gliadin is increasing,the apparent viscosity and non-Newtonian index all increases;while the acylation giadin/glutenin blend solution belongs to shear thinning fluid,as the acylation degree of gliadin is increasing,non-Newtonian index all increases,but the viscosity and the structural viscosity index decreases.更多还原