| 灵芝菌丝体发酵清液的表面张力与流变特性 |
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| 引用本文： | 周少奇,唐立民.灵芝菌丝体发酵清液的表面张力与流变特性[J].暨南大学学报,1999,20(1):84-87. |
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| 作者姓名： | 周少奇 唐立民 |
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| 作者单位： | [1]华南理工大学造纸与环境工程学院 [2]大连理工大学力学系 |
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| 基金项目： | 广东省自然科学基金!950243 |
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| 摘 要： | 对灵芝菌丝体采用摇瓶发酵培养，用旋转圆筒粘度计对其发酵清液进行流变测量表明：其流变特性虽然发酵过程有较大变化，但主要属于Ｂｉｎｇｈａｍ流变模型。又用双毛细管最大气泡压力法测量其表面张力，结果显示表面张力随发酵过程变化较小，流变特性变化与表面张力变化之间没有明显的相关性。
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| 关 键 词： | 发酵 表面张力 流变特性 灵芝发酵液 泡沫控制 |
The Study on Surface Tension and Rheological Properties of Fermentation Supernatants of Ganoderma Lucidum |
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| Zhou Shaoqi, Tang Limin, Yao Ruhua,Feng Pusun.The Study on Surface Tension and Rheological Properties of Fermentation Supernatants of Ganoderma Lucidum[J].Journal of Jinan University(Natural Science & Medicine Edition),1999,20(1):84-87. |
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| Authors: | Zhou Shaoqi Tang Limin Yao Ruhua Feng Pusun |
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| Abstract: | The double capillary maximum bubble pressure method was used to measure the surface tensions of fermentation supernatants with GPF1 substrate of higher fungi of Ganoderma lucidum. The results showed that the surface tensions of the supernatants varied a little with the fermentation time. The rheological measurement by using a set of rotating cylinder viscometer showed that the rheological property of fermentation supernatant of Ganoderma lucidum had change and it was Bingham fluid from the beginning to the fermentation end. It seemed that there was no obvious and strong correlation between the surface tensions and the rheological properties. |
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| Keywords: | fermentation Ganoderma lucidum surface tension rheological property foaming |
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