期刊论文

Effects of enzymatic modification on rheological properties of rice bran protein solution

中文

粮食与油脂

1008-9578

2012

9

13-16

10.3969/j.issn.1008-9578.2012.09.006

本校为第一机构

利用NDJ–5S型粘度计,对米糠蛋白溶液(RBP–S)与酶法改性米糠蛋白溶液(EMRBP–S)流变特性进行对比研究.结果表明,EMRBP–S和RBP–S均为非牛顿流体,与RBP–S相比, EMRBP–S流变性发生改变;在不同浓度下,EMRBP–S粘度均小于RBP–S,当浓度在100 g/L以上时,差异显著(ρ

In this paper, the rheological differences of rice bran protein solution （ RBP-S ） and enzymatic modified rice bran protein solution （ EMRBP-S ） were studied taking viscosity as indicator assayed by NDJ-5S viscometer. The results showed that both RBP-S and EMRBP-S belonged to non-Newtonian fluid. The rheology of EMRBP-S, however, changed in several aspects compared with that of RBP-S. The EMRBP-S＇ viscosity was less than that of RBP-S at different concentrations, and the differences were significant （ p〈0.05 ） when the concentration was...