期刊论文

Wang, H.(wanghaibo@whpu.edu.cn)

中文

农业工程学报

1002-6819

2008

24

5

31-36

10.3321/j.issn:1002-6819.2008.05.007

湖北省农产品深加工与转化重点实验室资助项目（2005A018）；

本校为第一且通讯机构

该文主要探讨了燕麦β-葡聚糖溶液的流体流变学性能和黏弹性能及其相关影响因素,为燕麦β-葡聚糖在食品增稠和食品凝胶领域的应用提供理论依据.以中国山西产燕麦为原料提取制备燕麦β-葡聚糖产品,采用动态流变仪测定动态黏度和黏弹性能指标,利用计算机拟合牛顿幂律方程和Maxwell方程,系统考察了β-葡聚糖浓度、分子量、温度等因素对燕麦β-葡聚糖流体流变性能和黏弹性能的影响.结果表明,燕麦β-葡聚糖溶液黏度随剪切速率的增高而逐渐降低,表现为典型的剪切稀化型非牛顿流体;当溶液浓度从0.1%增加到1%时,其对应牛顿幂律方程的流动指数n从0.998降低至0.842,流体的剪切稀化行为增强;燕麦β-葡聚糖溶...

The rheological behaviors and viscoelastic properties of (1→3), (1→4)-β-D-Glucan isolated from oats of China were investigated. The rheological properties and effect of concentration, molecular mass and temperature on viscoelastic of β-Glucan were studied using AR-500 rheometers. The results show that oat β-Glucan solution exhibited a shear-thinning behavior. When the concentration of β-Glucan increased from 0.1% to 1%, the flow index of power law equation come from flow curves was reduced from 0.998 to 0.842. The viscosity of oat β-Gluc...