SPI/甘油水溶液流变性的研究

The Influence of Glycerin on Static Rheological Properties of SPI Solution

摘要:

采用流变仪初步研究了甘油对大豆分离蛋白（SPI）静态流变性能的影响及其溶液性质，讨论了添加甘油后，SPI水溶液剪切粘度随浓度和温度的变化，并与没添加甘油的SPI水溶液对比。结果表明：SPI/甘油水溶液体系呈现剪切变稀性，甘油不仅降低了体系的粘度和减弱其剪切变稀性，同时还提高了体系的抗热性能。

Abstract:

The influence of glycerin on static rheological properties and the rehological behaviors of SPI solutions were investigated. The change of shear viscosity of SPI with concentration and temperature after adding glycerin was discussed, specially comparing with SPI control solution. The results have indicated that SPI/glycerin solutions presented a typical behavior of pseudoplastic fluid, and glycerin not only reduced the viscosity and weakened pseudoplastic behavior of SPI but also improve its thermal stability.