乙酰化麦醇溶蛋白溶液及与麦谷蛋白共混液流变性能的研究
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摘要
为考察乙酰化对麦醇溶蛋白溶液及麦醇溶蛋白—麦谷蛋白共混液流变学性能的影响,利用旋转流变仪测定乙酰化麦醇溶蛋白溶液及乙酰化麦醇溶蛋白—麦谷蛋白共混液的流变学性能,并分析不同乙酰化程度对其结构黏度指数及非牛顿指数的影响。结果表明:乙酰化麦醇溶蛋白溶液属于剪切增稠型流体,随着乙酰化程度的增大,黏度增大,非牛顿指数增大;乙酰化麦醇溶蛋白—麦谷蛋白共混液属于剪切变稀型流体,随着乙酰化程度的增大,黏度减小,非牛顿指数增大,结构黏度指数减小。
The effect of acetylation on rheological properties of diffierent acylation degree of gliadin solution and gliadin/glutenin blend solution were measured using rotational rheometer. The acylation degree of gliadin effect on the solution's the structural viscosity index,apparent viscosity and non-Newtonian index were studied. The results show that the acylation gliadin solution belongs to shear thickening fluid,as the acylation degree of gliadin is increasing,the apparent viscosity and non-Newtonian index all increases;while the acylation giadin/glutenin blend solution belongs to shear thinning fluid,as the acylation degree of gliadin is increasing,non-Newtonian index all increases,but the viscosity and the structural viscosity index decreases.
The effect of acetylation on rheological properties of diffierent acylation degree of gliadin solution and gliadin/glutenin blend solution were measured using rotational rheometer. The acylation degree of gliadin effect on the solution's the structural viscosity index,apparent viscosity and non-Newtonian index were studied. The results show that the acylation gliadin solution belongs to shear thickening fluid,as the acylation degree of gliadin is increasing,the apparent viscosity and non-Newtonian index all increases;while the acylation giadin/glutenin blend solution belongs to shear thinning fluid,as the acylation degree of gliadin is increasing,non-Newtonian index all increases,but the viscosity and the structural viscosity index decreases.
引文
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[2]ZHANG Xiaoke,LI Yaochan.Characterics and genetic transformation of wheat seed storage proteins[J].Journal of Triticeae Crops,2002,22(2):78-82.(in Chinese)
[3]LINDSAY M P,SKERRITT J H.Immunocytochemical localization of gluten proteins uncovers structural organization of glutenin macropolymer[J].Cereal Chemistry,2000,77(3):360-369.
[4]GUO Dongquan,CHEN Fusheng,LIU Dongliang,et al.Study on properties on biodegradable material of acetylated soybean protein isolate[J].Food Science and Technology,2008,26(4):360-369.(in Chinese)
[5]焦剑,雷渭媛.高聚物结构性能与测试[M].北京:化学工业出版社,2003.
[6]SONG Yihu,ZHENG Qiang.Rheological behavior of wheat protein and structure-propertyrelation of protein bioplastics[J].Acta Polymerica Sinica,2007(10):931-936.(in Chinese)
[7]LIU Cuiqing,MA Xiaojun.Rheological properties of blend spinning solution of wheat protein/PVA[J].China Science and Technology Papers Online,2015,9(8):978-983.(in Chinese)
[8]张利兵.小麦面筋蛋白中醇溶蛋白和谷蛋白的分离及结构研究[D].合肥:合肥工业大学,2012.
[9]GRUENER l,ISMOND M A H.Effects of acetylation and succiny ationon the functional properties of the canola 12S globulin.FoodChem,1997,60(4):513-520.
[10]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1998.
[11]FRANZEN K L,KINSELLA J E.Functional properties of succinylatedand acetylated soy protein[J].J Agric Food Chem,1976,24(4):788-795.
[12]REDDY N,YANG Y.Novel protein fibers from wheat gluten[J].Biomacromolecules,2007(8):638-643.
[13]JIA Junqiang,LE Wenjun,HAN Meng,et al.Optimization of the acetylation modification of silkworm pupae protein[J].Food Science and Technology,2011,36(3):70-75.(in Chinese)
[14]柳云骐,罗根祥,孙海翔.材料化学[M].北京:中国石油大学出版社,2011.
[15]高濂,孙静,刘阳桥.纳米粉体的分散及表面改性[M].北京:化学工业出版社,2003.
[16]GUO Dongquan,CHEN Fusheng,LIU Dongliang,et al.Study on properties on biodegradable material of acetylated soybean protein isolate[J].Food Science and Technology,2008(4):25-28.(in Chinese)
[17]GUO Xingfeng,TAN Fengyan,YAN Qiuli.Rheologic properties of blended solution of SPI modified by urea and viscose[J].China Oils and Fats,2008,33(3):26-31.(in Chinese)
[18]高波.胶原蛋白/聚乙烯醇复合纤维的制备及结构性能研究[D].成都:四川大学,2006.
[19]ZHANG Xianhua,ZUO Baoqi.Rheology performance of SF/PLA blending solution[J].Polymer Materials Science&Engineering,2010,1(26):47-49.(in Chinese)
[20]YANG Lijun,GUO Jing,ZHANG Sen,et al.Rheological properties of sodium Alginate/Antarctic krill protein composite materials and fiber preparation[J].Polymer Materials Science&Engineering,2015,10(31):146-153.(in Chinese)
[21]WU Yinqin,TANG Minmin,HONG Yan,et al.Effect of amylose content on the pasting and rheological properties on corn starch/guar gum mixtures[J].Journal of Food Science and Biotechnology,2014,33(1):48-55.(in Chinese)
[22]LI Yumei,LU Rongrong,LI Shiying.Rheological properties of whey protein[J].Journal of Food Science and Biotechnology,2006,2(25):79-82.(in Chinese)
[23]MAN Yanyan,ZHANG Lijun,XU Huaide,et al.Rheological properties of walnut oil microemulsion[J].Journal of Chinese Institute of Food Science and Technology,2015,6(15):69-75.(in Chinese)
[24]GRUNENER I,ISMOND M A H.Effects of acetylation and suecinylation on the functional properties of the conola 12S globulin[J].J Food Chem,1997,60(4):513-520.