Studies on Adhesive and Rheology Properties of Succinylated Defatted Soya Meal
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Abstract:
The rheology properties of succinylated defatted soya meal (DSM) were investigated here. It was found that the viscosity of succinylated DSM increased with increasing the succinylation degree while further risen in succinylation degree led to a decrease in the viscosity. The viscosity of the succinylated DSM was lower than that of the untreated DSM and a shear thinning phenomena was found in the succinylated DSM solution. Increasing the succinylating reagent dosage improved the linear range of elasticity and viscosity of succinylated DSM. The modified DSM seemed possessing the characteristics of physical gel.
