Rheology Study on Starch Dough in Processing Mung Bean Starch Noodle
Rheology Study on Starch Dough in Processing Mung Bean Starch Noodle
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发表时间：
2006
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通讯作者：
Luan Jian’an
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作者：
Luan Jian’an
绿豆淀粉面团在不同温度下的流变学特性（20、30、40和50℃），不同含水量（44%，47%，50%和53%），不同淀粉糊含量研究了不同剪切速率（0.1，1，10，100和500 s-1）、温度（20℃ ~ 60℃）和剪切速率恒定条件下的剪切速率对大豆蛋白酶解的影响。结果表明，绿豆淀粉面团的水分含量为47%，淀粉糊含量为24%，剪切速率为10 ~ 100 s-1时，是制作粉丝的最佳揉圆、喂料、挂粉面团。用幂律方程、Cross方程和Hreschel-Bulkley方程解释绿豆淀粉面团的流变学特性。其中Cross方程比幂律方程更适合绿豆淀粉面团的流变学特性，而Hreschel-Bulkley方程适合纯绿豆淀粉浆，并补充解释了其他条件下绿豆淀粉面团的流变学特性。并利用颗粒在流场中的取向性理论、膨胀现象和触变性流动现象对绿豆淀粉面团的流变机理进行了探讨。
The rheological properties of mung bean starch dough at different temperature(20, 30, 40 and 50℃), different moisture content(44%,47%,50% and 53%), different starch paste content(0%, 12%, 24%, 36% and 50%), different shear rate(0.1, 1,10, 100 and 500s-1) and temperature rise from 20℃ to 60℃ at a constant shear rate were studied. The results showed that the mung bean starch dough with moisture content 47%, starch paste content 24% with shear rate from 10s-1 to 100s-1 were regarded as the optimal dough to mix round, feed, hang in making starch noodles. The rheological properties of mung bean starch dough were explained by Power Law equation, Cross equation and Hreschel-Bulkley equation. Among these equations, Cross equation was more suitable to rheological properties of mung bean starch dough than Power Law equation, while Hreschel-Bulkley equation was suitable to pure mung bean starch slurry and supplement explaining rheological properties of mung bean starch dough at other conditions. We had also discussed the rheological mechanism of mung bean starch dough by the tropism theory of granule in flow field, the dilantancy phenomenon and the thixotropy flow phenomenon.