【摘要】 使用 AR 5 0 0流变仪测定了不同压力处理后的蛋黄酱动态粘弹特性 ,得到复模量、复柔度、复粘度和贮能模量的变化曲线。结果表明 ,高压处理后的蛋黄酱是剪切稀化流体。应用动态粘弹特性理论对试验结果进行了分析 ,初步证实高压对蛋黄酱中的蛋白质分子存在一定的解聚和伸展作用更多还原

【Abstract】 The dynamic viscoelasticity property of mayonnaise processed by different pressure was measured with AR500 rheometer and the curves of complex modulus, complex compliance, complex viscosity and storage modulus were obtained. The results show that the mayonnaise processed by high pressure is a shear thinning flow. The experimental curves were analyzed with the dynamic viscoelasticity theory. The disassociating and unfolding effects of protein molecules during treatment of pressure were proved.更多还原