摘要
通过测试淀粉水解产物的粘度来研究其流变性能,探讨了温度、保温时间、淀粉固含量、生物酶及交联剂(NB)用量对淀粉糊液流变性能的影响。结果表明:淀粉水解糊液呈假塑性流体特征,出现"剪切变稀"的现象;在一定剪切速率下,表观粘度随淀粉糊液温度的降低而逐渐增大;当温度恒定时,淀粉糊液保温时间延长或生物酶用量增大,其表观粘度减小,但淀粉固含量或交联剂(NB)含量增大,其表观粘度增大。
The rheological properties of the starch hydrolysis products were researched by rotational viscometer, and the influences of temperature, holding time, the contents of starch and the contents of cross-linking or amylase on its rheological properties were investigated. The results indicated that starch hydrolysis products were in accordance with the characteristics of pseudoplastic fluid with shear thinning. The apparent viscosity increased with reducing of the temperature of the starch pastes under the identical sheer rate. At the same time and the temperature conditions, the apparent viscosity reduced gradually foUowing by extension of hold time or increasing the contents of amylase, but the apparent viscosity increased with the contents of starch or contents of cross-linking.
出处
《胶体与聚合物》
2013年第3期130-132,共3页
Chinese Journal of Colloid & Polymer
关键词
淀粉
生物酶
表观粘度
流变性能
Starch
Amylase
Apparent Viscosity
Rheological Property
