CAJ | 학술논문

对8种花生蛋白的流变特性进行了探讨.静态流变特性测定结果表明,8种花生蛋白的流变模型为幂率模型,均为非牛顿流体.在同样的流动方式下,忠毅9616的黏度最大,花育16次之,其他几种变化无明显差别.动态流变特性测定结果表明,随着温度的升高,不同品种花生蛋白的贮藏模量、损失模量以及损失系数均呈现出不同的变化趋势.其中,忠毅9616品种蛋白的贮藏模量最大,红珍珠次之,花育16最小;红珍珠、奇山208、的损失模量高于其他几种,花育16最低;忠毅9616的损失系数最小,奇山208最大.
대8충화생단백적류변특성진행료탐토.정태류변특성측정결과표명,8충화생단백적류변모형위멱솔모형,균위비우돈류체.재동양적류동방식하,충의9616적점도최대,화육16차지,기타궤충변화무명현차별.동태류변특성측정결과표명,수착온도적승고,불동품충화생단백적저장모량、손실모량이급손실계수균정현출불동적변화추세.기중,충의9616품충단백적저장모량최대,홍진주차지,화육16최소;홍진주、기산208、적손실모량고우기타궤충,화육16최저;충의9616적손실계수최소,기산208최대.
The rheological behavior of peanut protein for eight varieties is discussed;The static and dynamic rheological properties were investigated.Results:The rheologieal models of peanut protein for the eight varieties are of power-law model and are all non-Newtonian fluid.At the same flow,the largest viscosity is for variety Zhongyi9616,next Huayu 16,and no significant difference for other varieties.With increasing temperature,peanut protein dis-plays different trend for different variety in storage modulus,loss modulus and loss coefficient.Regarding to storage modulus,Zhongyi 9616 protein displays the largest,Red Pearl next,Huayu 16 minimum;regarding to loss modulus,Red Pead and Qishan 208 display higher value than others,Huayu 16 minimum;Zhongyi 9616 displays the smallest loss coefficient,and Qishan 208 the largest.