摘要
以玉米直链淀粉为研究对象，以AR500流变仪为研究设备，考察玉米直链淀粉糊的流变学特性以及质量分数、温度和加热时间对其流体性能的影响。结果表明，玉米直链淀粉糊基本属于剪切稀化型非牛顿流体，其流体行为受质量分数、温度和加热时间的影响。质量分数增加可导致淀粉糊黏度增加，温度升高和加热时间延长均可导致淀粉糊黏度下降。在低剪切速率时（0．01～0．06s-1），淀粉糊为胀流性流体，随着剪切速率的增加（0．07～100s-1），淀粉糊剪切稀化现象显著。
The rheological properties of corn amylose paste and the effects of factors, such as concentration, temperature, heating time on the theological properties were researched with AR500 rheometer. The results indicated that corn amylose paste had shear-thinning property,and the rheological properties were influenced by concentration,temperature and heating time. The increasing of concentration could enhance the viscosity of corn amylose paste. The increasing of temperature and heating time could reduce the viscosity. The shear-thick property of corn amylose was shown in low shear rate（0.01～0.06s-1 ） and the shear-thinning phenomenon was significant with the shear rate increasing（0. 07-100 s-1 ）.
出处
《粮食与饲料工业》
CAS
北大核心
2014年第7期24-27,共4页
Cereal & Feed Industry
基金
吉林省教育厅科研项目(吉教科合字2010第366号)
