摘要
本实验以10%的蛋清蛋白溶液为研究对象,采用动态超高压均质处理,研究蛋清蛋白溶液平均粒度和流变性的变化。研究表明,10%的蛋清蛋白溶液的平均粒度随着压力的增加而出现明显减小的现象,其经过超高压均质后,由非牛顿流体的胀塑性流体转变为假塑性流体,均质后的蛋清蛋白溶液的表观黏度明显升高。
This experiment dealed with the effects of microfluidization on the mean particle size and the rheological properties of egg white solutions (10%). The results indicated that: There are pronounced decrease of mean particle sizing following the increase of the pressure. Microfluidization induces the change from dilatant flow to pseudoplastic flow of non-Newtonian flow. The pronounced increase of apparent viscosity of egg white protein solution were observed after high pressure treatment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第6期27-29,共3页
Food Science
基金
国家自然科学基金资助项目(20666004)
教育部长江学者和创新团队发展计划项目(IRT0540)
关键词
动态超高压均质
蛋清蛋白
平均粒度
流变性
表观黏度
microfluidization
high pressure
egg white protein
particle size
rheoloaical vroverties
apparent viscosity