期刊论文

Zhu, F.(stupidbadboy@sina.com)

中文

农业工程学报

1002-6819

2007

23

7

24-29

10.3321/j.issn:1002-6819.2007.07.005

湖北省科技厅＂十五＂中荷国际合作重大项目（2005CA022） 湖北省教育厅科技攻关重点项目（2005AA201C39）致谢：感谢荷兰联合利华公司（Unilever）研发中心的Arjen Bot博士在我们对时温等效原理的理解和应用上给予的热情指导.

本校为第一且通讯机构

利用动态流变仪对8种小麦面筋系统的进行小形变试验,研究在振动模式下的频率扫描时,面筋系统流变学特性,从分子动力学的角度进行解析,并引入Pierre Gilles de Gennes等人的管式模型理论基础性地对面筋流变行为进行阐述.试验表明:面筋蛋白转变温度在52.6～58.5 ℃间;0.1～40 ℃间,频率扫描下,时间-温度叠加法算出20℃时表观活化能在4602.57～6511.16 J/mol间,不同样品间有较大的差异;Arrhenius模型和WLF模型在拟合面筋系统叠合曲线的效果上一致.通过SPSS分析相关性表明:在面筋蛋白转变温度下,固定频率的温度扫描的弹性模量和在不同温度下的频率扫描的弹性模量成显著的正相关;面筋蛋白的转变温度与...

Small deformations of eight different wheat gluten doughs were examined by dynamic rheometer to investigate the dynamic rheological properties under frequency sweep of oscillation. Molecular dynamics based analytics was conducted with introduced Pierre Gilles de Gennes's tube theory to interpret the fundamental mechanism of rheological behavior of wheat gluten dough. The results show that transition temperatures of eight wheat gluten doughs are 52.6-58.5°C;between the temperature of 0.1°C and 40°C, apparent activation energy, which is 4602.57-6511.16 J/mol, are calculated out accor...