现代食品科技2012，Vol.28Issue(1)：30-32,46,4.
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
Abstract
The influence of glycerin on static theological 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.关键词
大豆分离蛋白/静态流变性能/粘度Key words
SPI/ static rheological property/ viscosity引用本文复制引用
孔洁静,叶晓文,叶君,熊犍..SPI/甘油水溶液流变性的研究[J].现代食品科技,2012,28(1):30-32,46,4.基金项目
973科技计划项目(2010CB732201) （2010CB732201）
国家自然科学基金(51043011)及广东省创新项目 （51043011）
