乙酰化麦醇溶蛋白溶液及与麦谷蛋白共混液流变性能的研究

Rheological Properties of Solution of Acetylated Gliadin and Blend Spinning Solution of Acetylated Gliadin /Glutenin

DOI：10.3969/j.issn.1673-1689.2019.01.010

中文关键词: 乙酰化 麦醇溶蛋白 麦谷蛋白 非牛顿指数 结构黏度指数

英文关键词: Keyword： acylation,gliadin,glutenin,non-Newtonian index,structural viscosity index

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中文摘要:

为考察乙酰化对麦醇溶蛋白溶液及麦醇溶蛋白—麦谷蛋白共混液流变学性能的影响，利用旋转流变仪测定乙酰化麦醇溶蛋白溶液及乙酰化麦醇溶蛋白—麦谷蛋白共混液的流变学性能，并分析不同乙酰化程度对其结构黏度指数及非牛顿指数的影响。结果表明：乙酰化麦醇溶蛋白溶液属于剪切增稠型流体，随着乙酰化程度的增大，黏度增大，非牛顿指数增大；乙酰化麦醇溶蛋白—麦谷蛋白共混液属于剪切变稀型流体，随着乙酰化程度的增大，黏度减小，非牛顿指数增大，结构黏度指数减小。

英文摘要:

The effect of acetylation on rheological properties of diffierent acylation degree of gliadin solution and gliadin/glutenin blend solution were measured using rotational rheometer. The acylation degree of gliadin effect on the solution's the structural viscosity index，apparent viscosity and non-Newtonian index were studied. The results show that the acylation gliadin solution belongs to shear thickening fluid，as the acylation degree of gliadin is increasing，the apparent viscosity and non-Newtonian index all increases；while the acylation giadin/glutenin blend solution belongs to shear thinning fluid，as the acylation degree of gliadin is increasing，non-Newtonian index all increases，but the viscosity and the structural viscosity index decreases.

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