水溶性米糠蛋白的溶液流变学性能研究

食品科学 ›› 2008, Vol. 29 ›› Issue (3): 131-135.

水溶性米糠蛋白的溶液流变学性能研究

汪海波, 徐群英, 舒静

武汉工业学院食品科学与工程系；武汉工业学院食品科学与工程系湖北武汉430023；湖北武汉430023；

出版日期:2008-03-15 发布日期:2011-08-24

Rheological Behavior Study of Soluble Rice Bran Protein

WANG Hai-Bo, XU Qun-Ying, SHU Jing

Departement of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

Online:2008-03-15 Published:2011-08-24

摘要/Abstract

摘要： 以脱脂米糠为原料,提取、分离水溶性米糠蛋白,以动态流变仪为主要实验仪器,研究了水溶性米糠蛋白的流体力学性能和相关影响因素。研究结果表明,米糠水溶性蛋白溶液是典型的非牛顿流体,表现为剪切稀化的流体性能,蛋白浓度越高,溶液剪切稀化现象越严重。同时其蛋白溶液的流体性能还受体系温度、剪切速率、剪切时间等因素的影响。

关键词: 水溶性米糠蛋白, 流变学性能

Abstract: In this study, the fundamental rheological properties and effects of factors such as temperature, shear rate etc on soluble rice bran protein extracted from rice bran by water were researched with the AR-500 rheometers. The results indicated that the soluble rice bran protein solution played typical shear-thinning behavior, and the rheological behavior was influenced by some factors such as temperature, shear rate, shear time etc.

Key words: soluble rice bran, rheological behavior

汪海波, 徐群英, 舒静. 水溶性米糠蛋白的溶液流变学性能研究[J]. 食品科学, 2008, 29(3): 131-135.

WANG Hai-Bo, XU Qun-Ying, SHU Jing. Rheological Behavior Study of Soluble Rice Bran Protein[J]. FOOD SCIENCE, 2008, 29(3): 131-135.