摘要
研究了超声波处理前后蜡质玉米淀粉的流变性质变化。采用超声波对含水量70%的蜡质玉米淀粉进行处理,运用旋转黏度计对处理前后的淀粉糊特性进行研究。结果表明,不同超声功率处理的蜡质玉米淀粉糊均为假塑性流体;超声处理的蜡质玉米淀粉糊表观黏度随剪切速率的升高而降低,随着体系浓度增高,剪切稀化增强;超声处理的淀粉糊其触变性随超声功率的增大而减小。
The change of properties of waxy maize starch paste was studied after ultrasonic. Waxy maize starches were treated at a moisture content of 70 % by ultrasonic. The properties of native and treafed starches were studied with rotary viscosimeter. The results show that waxy maize starch pastes with different ultrasonic power are all pseudoplastic and are all of the rheological property coincident with the Power Law. The apparent viscosity of starch pastes decreases with the increase in shear rate and shear thinning nature becomes more obvious with the concentration of starch increasing. After ultrasonic the thixotropy of starch pastes drops with the increase in ultrasonic power.
出处
《高分子材料科学与工程》
EI
CAS
CSCD
北大核心
2008年第10期147-150,共4页
Polymer Materials Science & Engineering
基金
高等学校博士学科点专项科研基金(20070561078)
广东省产学研合作项目(2007B090400003)
国家大学生创新性实验项目
关键词
超声波
蜡质玉米淀粉
流变特性
ultrasonic
waxy maize starch
rheological property
