摘要
研究了温度对大豆蛋白溶液的流变特性、黏度的影响及其原因。在温度为 30～ 90℃的范围内 ,随着温度的升高 (t <6 0℃ ) ,大豆蛋白溶液 (浓度 8%、pH7 2 )由非牛顿流体向牛顿流体转化 ;在温度 6 0℃左右该溶液几乎为牛顿流体 ;但随着温度的进一步升高 (t >6 0℃ ) ,大豆蛋白溶液又由牛顿流体向非牛顿流体转变。在 30℃ <t <5 0℃范围内 ,蛋白溶液的黏度随着温度增加而急剧下降 ;在 5 0℃ <t<80℃范围内 ,蛋白溶液的黏度随着温度的增加而缓慢下降 ,在 80℃左右达到黏度的最低值。在 80℃ <t<90℃范围内 。
The effects of temperature on the rheological properties of soybean proteins were studied.The results show the liquid type of soybean protein solution changes from Non-newtonian liquid to Newtonian liquid with the temperature increase from 30℃ to 60℃.When the temperature surpasses 60℃,the liquid type changes from Newtonian liquid to Non-newtonian liquid.In the range of 30℃<t<50℃,the viscosity of protein solution sharply decreases when the temperature rises.In the range of 50℃<t<80℃,the viscosity of protein solution decreases slowly when the temperature rises and attains the least value at 80℃.In the range of 80℃<t<90℃,the viscosity of protein solution quickly increases when the temperature rises.
出处
《中国油脂》
CAS
CSCD
北大核心
2004年第10期47-49,共3页
China Oils and Fats
