超声对小麦湿面筋蛋白粘弹性模量和蠕变恢复性能的影响

EFFECT OF ULTRASONIC TREATMENT ON VISCOELSTECITY MODULI AND CREEP-RECOVERY PROPERTIES OF WET GLUTEN PROTEIN

利用流变仪研究了超声处理对小麦湿面筋蛋白流变学性质的影响.结果表明：频率为0.1-21.25 Hz的范围内进行频率扫描时,当频率为1 Hz时,采用不同功率（100 W、150 W、200 W、250 W和300 W）超声20 m in后,小麦湿面筋蛋白的弹性模量分别为3 361 Pa、3 976Pa、5 788 Pa、6 954 Pa和3 912 Pa;粘性模量分别为1 212 Pa、1 523 Pa、2 755 Pa、3 036 Pa和1 461 Pa.蠕变-恢复实验过程中,当蠕变进行到110 s时,经过不同功率（100 W、150 W、200W、250 W和300 W）超声后,小麦湿面筋蛋白的形变分别为0.333%、0.331%、0.233%、0.188%和0.296%.这表明,超声功率的大小对小麦湿面筋蛋白的弹性模量、粘性模量和蠕变-恢复时的形变有较大影响.与未经超声的湿面筋蛋白相比,超声功率大于150 W和小于300W时,超声对小麦湿面筋蛋白的弹性模量和粘性模量有正的影响,而当超声功率小于150 W和大于300 W时,超声对小麦湿面筋蛋白的弹性模量和粘性模量有负的影响.

The effect of ultrasonic treatment on the theological property of wet wheat gluten was investigated by using HAAKE Rheostress and by means of the dynamic sweep as well as the static sweep （creep and recovery）. The results show that under the frequency ranged from 0. 1 - 21.25Hz, when gluten suspension were treated with ultrasound at power levels of 100 W, 150 W, 200 W, 250 W and 300 W for 20 min, the wet gluten proteins respectively exhibit the elastic moduli of 3 361 Pa,3 976 Pa,5 788 Pa,6 954 Pa and 3 912 Pa and the viscosity modulus of 1 212 Pa,1 523 Pa,2 755 Pa,3 036 Pa and 1 461 Pa during the frequency sweep with a sweeping frequency of 1 rad/s. In the process of ultrasonic power at 100 W, 150 W, 200 W, 250 W and 300 W, the wet gluten proteins express the deformations of 0. 333% ,0. 331% ,0. 233% ,0. 188% and0. 296% during the creep and recovery sweep with a sweeping period of ultrasonic play an important role in the rheological properties. 110 s. It is thus concluded that the power of the Under the ultrasonic power ranged from 150 W to 300 W, the ultrasonic had prominent effects to the elastic moduli and viscosity modulus of the wet gluten protein, compared with the untreated one. But the ultrasonic had bad effects on the rheological properties of the wet gluten protein, when the power is higher than 300 W or lower than 100 W.