摘要
通过亚麻籽胶溶液静态和动态流变性质的测定 ,研究了亚麻籽胶的溶解特性。结果表明 ,亚麻籽胶在相同的溶解时间下 ,随着溶解温度的升高 ,亚麻籽胶溶液的表观粘度逐渐增大 ;在相同的溶解温度下 ,随着溶解时间的延长 ,亚麻籽胶溶液的表观粘度逐步增加到最大值后又呈下降趋势 ;在不同的溶解温度下 ,1 %的亚麻籽胶溶液达到最大粘度 1 60 0Pa·s所需时间不同 ,分别为40℃溶解 8h ,5 0℃溶解 6h,60℃溶解 4h ,70℃溶解 4h ,80℃溶解 2h ,而且其粘弹性不同 ,溶解温度越高 。
Solubility of flaxseed gum dissolved at different temperature (40～100℃) and time (2～24h) was studied by measurements of the static and dynamic rheological properties in this paper. Solubility of flaxseed gum depended on dissolution temperature and time. At constant dissolution time, the apparent viscosities of flaxseed gum solutions increased with dissolution temperature, while at the constant dissolution temperature, the apparent viscosities increased gradually to a maximum, and then decreased with continually prolonging dissolution time. The time taken to reach maximum apparent viscosity 1?600mPa. s of 1%(w/w) flaxseed gum solutions varied with different dissolution temperature that was as follows: 40℃ for 8h, 50℃ for 6h, 60℃ for 4h, 70℃ for 4h, and 80℃ for 2h. Flaxseed gum solutions prepared at higher dissolution temperatures exhibited much stronger weak gel than that at lower dissolution temperature.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第4期44-48,共5页
Food and Fermentation Industries
