《旋转黏度计测马铃薯羧甲基淀粉钠的流变性》.pdfVIP

148 2011, Vol. 32, No. 05 食品科学 ※基础研究 旋转黏度计测马铃薯羧甲基淀粉钠的流变性 胡 昊，王鲁峰，魏鹏娟，缪文华，王克勤，徐晓云，王可兴，潘思轶* (华中农业大学食品科学技术学院，湖北武汉 430070) 摘 要：以马铃薯淀粉为原料，用溶剂法制备马铃薯羧甲基淀粉钠(CMS) ，研究马铃薯CMS 溶液的流变性。结 合马铃薯CM S 溶解和糊化温度低的特点，用N D J - 9 S 旋转黏度计在低温区域(2 0 、3 0 、4 0 、50 、6 0 ℃) 对质量 浓度为0 .5 、1.0 、2 .0 、4 .0 g / 10 0 m L 的马铃薯C M S 溶液进行测量，得出不同剪切速率时的表观黏度，建立马 铃薯C M S 流变模型方程，并推断其流变性。将氯化钠、柠檬酸、蔗糖分别添加到质量浓度为4 .0 g / 10 0 m L 的 马铃薯CMS 溶液中，研究氯化钠( 1.5g/ 100mL) 、柠檬酸(0.2g/ 100mL) 、蔗糖(5g/ 100mL)对马铃薯CM S 溶液流变 性的影响。结果表明：马铃薯C M S 为假塑性流体，其表观黏度随温度、质量浓度、剪切速率等条件变化显著。 加入蔗糖对马铃薯CM S 溶液流变性影响不大，但加入氯化钠和柠檬酸后，溶液的表观黏性和剪切应力下降显著。 关键词：羧甲基淀粉纳( C M S ) ；黏度；流变性；马铃薯；淀粉；添加剂 Using Rotation Viscometer to Measure the Rheological Properties of Potato Sodium Carboxymethyl Starch HU Hao ，WAN G Lu -feng ，WEI P en g-j u an ，MIA O Wen -hua ，WAN G Ke-qin ，XU Xiao-yun ， WANG Ke-xing ，PAN Si-yi * (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract：Potato starch was formed into sodium carboxymethyl starch (CMS) by solvent method, and the rheological properties of potato CMS in aqueous solution s were studied. Based on the fact that potato CMC can be dissolved and gelatinized at a low temperature, potato CMS aqueous solutions at concentrations of 0.5, 1.0, 2.0 g/ 100 mL and 4.0 g/100 mL weretested using aNDJ-9S rotation viscometer in a low-temperature range (20, 30, 40, 50 ℃and 60 ℃) for their apparent viscosities at different shear rates, and a rheological model for potato CMS solutions was constructed, followed by deduction of rheological properties. In addition, the effects of adding sodium chloride at a concentration of 1.5 g/ 100 mL, citric acid at 0.2 g/ 100 mL or sugar at 5 g/ 100 mL on the rheological