董晓萌,王利强,张新昌,游柳青,卢立新,郑琪欢.马铃薯淀粉基可食膜液流变特性研究[J].包装工程,2014,35(23):1-5,22.
DONG Xiao-meng,WANG Li-qiang,ZHANG Xin-chang,YOU Liu-qing,LU Li-xin,ZHENG Qi-huan.Rheological Properties of Film-forming Solutions Made from Potato Starch[J].Packaging Engineering,2014,35(23):1-5,22. |
| 马铃薯淀粉基可食膜液流变特性研究 |
| Rheological Properties of Film-forming Solutions Made from Potato Starch |
| 投稿时间：2014-10-13 修订日期：2014-12-10 |
| DOI： |
| 中文关键词: 马铃薯淀粉 淀粉糊化时间 静置时间 流变性 可食膜 |
| 英文关键词: potato starch time of starch gelatinization storage time rheological property edible film |
| 基金项目:中央高校基本科研业务费专项资金 （JUSRP21115）；中国包装总公司科技计划项目 （[2008]114号）；江南大学校级创新团队发展计划 （PIRTJiangnan）；江南大学青年基金 （2007LQN18） |
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| 中文摘要: |
| 目的 探讨马铃薯淀粉基可食膜液流变特性。方法 利用Discovery HR-2型流变仪， 研究马铃薯淀粉浓度、 淀粉糊化时间和膜液静置时间对马铃薯淀粉基成膜液体系的静态及动态流变性的影响。结果 成膜液均属于非牛顿假塑性流体， 流变特性均符合Ostwald-de-Waele模型， 且流动指数与稠度系数的变化均受到马铃薯淀粉浓度、 糊化时间及膜液静置时间的影响。所有成膜液在动态流变实验中的低频范围内表现出类凝胶行为， 即弹性模量G′大于损耗模量G″。结论 膜液的流变性对于薄膜的加工过程有十分重要的理论与现实意义。 |
| 英文摘要: |
| Objective To explore the rheological characteristics of the film-forming solutions made from potato starch. Methods Discovery HR-2 rheometer was used to determine the effects of different amounts of potato starch, time of potato starch gelatinization, and storage time on the static and dynamical rheological properties of the film-forming solu? tions. Results The results showed that the film-forming solution was a pseudoplastic non-Newtonian fluid, and the rheo? logical characteristics could be fitted by Ostwald-de-Waele model. Meanwhile, the changes of the flow behavior index and consistency coefficient were affected by the amounts of potato starch, time of potato starch gelatinization, and storage time. During the dynamic oscillatory experiments all the film-forming solutions showed a gel-like behavior in the low-frequency range, with the storage modulus G′larger than the loss modulus G″. Conclusion The rheological characteristics of film-forming solutions have very important theoretical and practical significance for the processing of films. |
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