亚麻籽胶的流变性质

Rheological Properties of Flaxseed Gum

研究了亚麻籽胶的静态流变性质和动态流变性质.静态流变性质的研究表明:亚麻籽胶溶液是剪切变稀的假塑性流体,其表观粘度随质量分数的增加逐渐增加;温度对亚麻籽胶溶液的表观粘度的影响符合Arrhenius模型,活化能为27.48kJ/mol;pH值对亚麻籽胶溶液的表观粘度影响很大;盐的加入导致亚麻籽胶溶液的粘度降低.动态流变性质的研究表明,亚麻籽胶溶液显示弱凝胶的特性.

Rheological properties of flaxseed gum were affected by its concentration, temperature, pH and the addition of salt ( such as NaCl, CaCl_(2)). Apparent viscosity exhibited shear thinning behavior following the power law model. Apparent viscosity increased with the increase of concentration, and decreased with the increase of temperature. The decrease in viscosity ( within 10～90℃) followed an Arrhenius temperature dependence, and the activation energy was 27.48 kJ/mol. pH and the addition of salt also affected apparent viscosity of flaxseed gum. Flaxseed gum solutions exhibited typical 'weak gel' properties by small strain oscillatory measurements.