可溶性丝素蛋白的流变性质和胶凝性质.pdfVIP

58 2007, Vol. 28, No. 12 食品科学 ※基础研究 1 2 2 2 周凤娟 ，许时婴 ，杨瑞金 ，王 璋 (1.天津大学农业与生物工程学院，天津 300072；2.江南大学食品学院，江苏 无锡 214122) ：研究了可溶性丝素蛋白的流变性质和胶凝性质。丝素蛋白溶液的黏度随质量浓度的增加而增加；随着温 度的升高，丝素蛋白溶液的黏度不断的降低；在剪切速率为0～30S－ 1 的范围内，丝素蛋白溶液是剪切变稀的假塑 性流体，剪切速率大于30S － 1 时，丝素蛋白溶液是牛顿流体；动态流变性质的研究表明，丝素蛋白溶液是典型的 粘性流体；随着丝素蛋白质量浓度的增大，凝胶强度增大；丝素蛋白溶液的质量浓度大于100g/L 时，丝素蛋白 溶液在加热后的冷却过程中会形成凝胶，丝素蛋白溶液的质量浓度越高，则其胶凝点也越高。 ：丝素蛋白；流变；胶凝 Rheological Properties and Gel Properties of Soluble Silk Fibroin from Sikl Waste 1 2 2 2 ZHOU Feng-juan ，XU Shi-ying ，YANG Rui-jin ，WANG Zhang (1.School of Agriculture and Bioengineering, Tianjin University, Tianjin 300072, China； 2.School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract ：Rheological properties and gel properties of soluble silk fibroin were assayed. The results showed that the viscosity of silk fibroin solution increases with the increase of mass concentration and the decrease of temperature. Silk fibroin solution exhibits shear thinning behavior following the Newtonian fluid model when the shear rates are within 0～30 S－1 and followed the pseudoplastic fluid model when the shear rates exceeded 30 S－1. Silk fibroin solution is typically viscous fluid by small strain oscillatory assay. The gel strength increases with the increase of silk fibroin solution mass concentration. When the mass concentration of silk fibroin solution exceeds 100 g/L, silk fibroin solution forms gels during the course of cooling after being heated up. The higher the mass concentration is the higher the gels point is. Key words：silk fibroin；rheology；gel 中图分类号：