丙三醇对玉米醇溶蛋白流变性和黏结性的影响

Rheological and Adhesion Property of Glycerol Modified Zein

为了探明改性玉米醇溶蛋白的流变性和黏结性及其相互关系,研究了丙三醇、温度、剪切速率等对玉米醇溶蛋白流变性和黏结性的影响。结果表明,丙三醇改性的玉米醇溶蛋白具有假塑性流体特性,呈现"剪切变稀"现象。丙三醇含量、剪切温度和剪切速率对玉米醇溶蛋白的流变性有显著影响。随丙三醇含量的增加,玉米醇溶蛋白的黏度明显增加;随剪切温度的增加,黏度呈先下降后增加的趋势,当温度为308 K时,黏度最低;随剪切速率的增加,黏度呈下降趋势。随丙三醇含量的增加,改性玉米醇溶蛋白对竹颗粒的黏结性呈先增加后下降的趋势,当丙三醇体积分数为10%时,黏结性较佳。改性玉米醇溶蛋白的黏度逐渐增加时,其黏结性呈先增加后减小趋势。

In order to study the rheological characteristics and adhesion property of glycerol modified zein,the effects of glycerol addition dose,shear temperature and shear rate were investigated.Results： The solution of glycerol modified zein is pseudoplastic fluid,showing shear thinning phenomenon.The glycerol addition dose,shear temperature and shear rate have remarkable effects on the rheological property of the zein.With increase of glycerol addition dose,the viscosity of the zein increases obviously.With rising of shear temperature,the viscosity decreases initially and then increases,and the lowest viscosity appears at shear temperature 308 K.With increase of shear rate,the viscosity decreases.With increase of glycerol addition dose,the zein adhesion property with bamboo particles increases initially then decreases,and strong adhesion strength is observed at glycerol dose 10%.With increasing viscosity of the modified zein,the adhesion property increases initially,and then decreases.