食品科学2012，Vol.33Issue(15)：11-14,4.
谷氨酸对木薯淀粉糊流变性质的影响
Effect of Glutamic Acid on Rheological Properties of Tapioca Starch Paste
摘要
Abstract
A Haake rheometer was used to study the effect of glutamic acid(Glu) on the rheological properties of tapioca starch paste in the present work.The results obtained showed that both tapioca starch pastes with and without added Glu were pseudoplastic and thixotropic.Both the pseudoplasticity and thixotropy initially increased and then decreased with increasing amount of Glu addition.The apparent viscosity of tapioca starch paste decreased with increasing shearing speed as a shear thickening phenomenon.Both neat and Glu-added tapioca starch pastes showed a weak gel behavior,and both the storage modulus(G') and loss modulus(G'') first increased,then decreased,and finally tended to be Newtonian fluids with increasing amount of Glu addition.关键词
木薯淀粉/谷氨酸/流变性质Key words
tapioca starch/glutamic acid/rheological properties分类
轻工纺织引用本文复制引用
卢静静,罗志刚..谷氨酸对木薯淀粉糊流变性质的影响[J].食品科学,2012,33(15):11-14,4.基金项目
国家自然科学基金项目 （）
广东省产学研结合项目 （）
广东省科技攻关项目 （）
