旋转黏度计测马铃薯羧甲基淀粉钠的流变性_胡昊

旋转黏度计测马铃薯羧甲基淀粉钠的流变性

胡 昊，王鲁峰，魏鹏娟，缪文华，王克勤，徐晓云，王可兴，潘思轶*

(华中农业大学食品科学技术学院，湖北 武汉 430070)

摘 要：以马铃薯淀粉为原料，用溶剂法制备马铃薯羧甲基淀粉钠(CMS)，研究马铃薯CMS 溶液的流变性。结合马铃薯CMS 溶解和糊化温度低的特点，用NDJ-9S 旋转黏度计在低温区域(20、30、40、50、60℃)对质量浓度为0.5、1.0、2.0、4.0g /100mL 的马铃薯CMS 溶液进行测量，得出不同剪切速率时的表观黏度，建立马铃薯CMS 流变模型方程，并推断其流变性。将氯化钠、柠檬酸、蔗糖分别添加到质量浓度为4.0g /100mL 的马铃薯CMS 溶液中，研究氯化钠(1.5g/100mL)、柠檬酸(0.2g/100mL)、蔗糖(5g/100mL)对马铃薯CMS 溶液流变性的影响。结果表明：马铃薯C M S 为假塑性流体，其表观黏度随温度、质量浓度、剪切速率等条件变化显著。加入蔗糖对马铃薯CMS 溶液流变性影响不大，但加入氯化钠和柠檬酸后，溶液的表观黏性和剪切应力下降显著。关键词：羧甲基淀粉纳(C M S )；黏度；流变性；马铃薯；淀粉；添加剂

Using Rotation Viscometer to Measure the Rheological Properties of Potato Sodium Carboxymethyl Starch

HU Hao ，WANG Lu-feng ，WEI Peng-juan ，MIAO Wen-hua ，WANG Ke-qin ，XU Xiao-yun ，

WANG Ke-xing ，PAN Si-yi *

(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Abstract ：Potato starch was formed into sodium carboxymethyl starch (CMS) by solvent method, and the rheological properties of potato CMS in aqueous solutions were studied. Based on the fact that potato CMC can be dissolved and gelatinized at a low temperature, potato CMS aqueous solutions at concentrations of 0.5, 1.0, 2.0 g/100 mL and 4.0 g/100 mL were tested using a NDJ-9S rotation viscometer in a low-temperature range (20, 30, 40, 50 ℃ and 60 ℃) for their apparent viscosities at different shear rates,and a rheological model for potato CMS solutions was constructed, followed by deduction of rheological properties. In addition,the effects of adding sodium chloride at a concentration of 1.5 g/100 mL, citric acid at 0.2 g/100 mL or sugar at 5 g/100 mL on the rheological properties of 4 g/100 mL potato CMS solution were explored. Potato CMS solution was found to be a pseudo-plastic fluid, of which the apparent viscosity was markedly affected by temperature, concentration, shear rate, and so on. Adding sucrose had little effect on the rheological properties of potato CMS solution, while potato CMS solution displayed an obvious decline in its apparent viscosity and shear stress after addition of sodium chloride or citric acid.

Key words ：sodium carboxymethyl starch (CMS)；viscosity ；rheology propeties ；potato ；starch ；additive 中图分类号：O636.1 文献标识码：A 文章编号：1002-6630(2011)05-0148-05

收稿日期：2010-10-25

基金项目：湖北省农业科技创新团队项目(2007620)

作者简介：胡昊(1987—)，男，硕士研究生，研究方向为天然产物化学和食品化学。E-mail ：huhaohzau@ *通信作者：潘思轶(1965—)，男，教授，博士，研究方向为食品生物技术、食品加工。E-mail ：pansiyi@

羧甲基淀粉钠(sodium carboxymethyl starch ，CMS)又称淀粉甘醇酸钠，被誉为“工业味精”，其外观为白色或微黄色的粉末，无臭无味，是一种能溶于冷水的天然改性高分子聚电解质[1]。CMS 不仅具有增稠、乳化、分散、黏合等优良特性，同时也具有价格低、白度好、易溶解、粒度细、不结块等优点，已广泛应用于医药、食品、纺织、印刷、造纸、冶金、石油、铸造及日用化学工业等领域，成为一类重要的淀粉衍生物。马铃薯产量大、淀粉含量高，因此对马铃

薯CMS 的研究具有重大意义[2-7] 。马铃薯CMS 溶液的宏观流变性，是指溶液承受的剪切应力与剪切速率之间的相互关系，亦称本体流变性。马铃薯CMS 的流变性是其物理性质中的重要组成部分，研究马铃薯CMS 的流变性能够为其在生产实践中提供相关的技术参数参考。本实验采用溶剂法合成马铃薯CMS ，并用NDJ-9S 旋转黏度计研究其流变性[8]，以期为马铃薯CMS 的应用和研究提供理论参考。