| 萌发玉米淀粉流变学特性的研究 |
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| 引用本文： | 马永强,吴晓丹,李志江,方蕾.萌发玉米淀粉流变学特性的研究[J].哈尔滨商业大学学报(自然科学版),2004,20(5):590-592. |
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| 作者姓名： | 马永强 吴晓丹 李志江 方蕾 |
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| 作者单位： | 1. 哈尔滨商业大学,食品工程学院,黑龙江,哈尔滨,150076
2. 黑龙江九三丰缘麦业有限责任公司,黑龙江,哈尔滨,150030 |
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| 基金项目： | 黑龙江省科技攻关项目(GB01B405-02). |
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| 摘 要： | 实验研究了萌发玉米淀粉在不同温度和质量分数时剪切速率和表观黏度的关系,计算出各温度和质量分数下萌发玉米淀粉的稠度系数(K)和流变指数(n).实验表明,由于萌发玉米淀粉结构的微细化,淀粉糊表观黏度随温度的升高减小;质量分数增大时萌发玉米淀粉剪切稀化不明显.同时,温度的升高流变指数变化较大,偏向于牛顿流体;而质量分数的增加则使萌发玉米淀粉保持良好的假塑流体状态.
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| 关 键 词： | 萌发玉米淀粉 表观黏度 流变学 剪切速率 牛顿流体 |
| 文章编号： | 1672-0946(2004)05-0590-03 |
| 修稿时间： | 2004年8月20日 |
Study on rheological properties of germination cornstarch |
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| MA Yong-qiang,WU Xiao-dan,LI Zhi-jiang,FANG Lei.Study on rheological properties of germination cornstarch[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2004,20(5):590-592. |
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| Authors: | MA Yong-qiang WU Xiao-dan LI Zhi-jiang FANG Lei |
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| Institution: | MA Yong-qiang~1,WU Xiao-dan~2,LI Zhi-jiang~1,FANG Lei~1 |
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| Abstract: | This paper studied the starch of germination maize between shearing speed and apparent viscidity in different temperature and density, calculated the consistency coefficients (K) and rheology index (n). Experimental indicated that with the minuteness of germination starch, starch viscidity have greatly dependent relatively on temperature. It decreased with the increasing of temperature, but the attenuation of starch was not obvious. Besides, the rising rheology index of temperature is changed relatively greatly, lean to the fluid of Newton; the increasing of the density enabled sprouting the starch of maize keeping good pseudoplastic. |
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| Keywords: | germination cornstarch apparent viscidity rheological properities shearing speed fluid of Newton |
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