亚麻籽蛋白质流变学特性研究

Preliminary research on the rheological properties of linseed protein

研究了亚麻籽蛋白质的提取和流变学特性，通过试验确定了亚麻籽蛋白质的溶解性、粘度、起泡性与温度、浓度、溶液pH值、无机盐等因素的关系。亚麻籽蛋白的等电点在pH4．5～5．5范围内，在该范围内，其溶解性、粘度、起泡性均较弱。亚麻籽蛋白的粘度随浓度的增加而增大，表现为非牛顿型假塑性流体。

Linseed protein was extracted and its rheological properties were studied. The relationship between its solubility, viscosity and foaming capacity with temperature, concentration, pH, inorganic salts were determined. The isoelectric point of linseed protein was in the range of pH = 4.5 - 5.5. Within the range, the sol- ubility, viscosity and foaming capacity of linseed protein expressed weaker. The result also showed that linseed protein viscosity increased along with the increase of its concentration, and that the linseed protein solution was non-newtonian pseudoplasfic fluid.