Rheology of zein solutions in aqueous ethanol

被引：53

作者：

Fu, DJ

Weller, CL

机构：

[1] Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68583 USA

[2] Univ Nebraska, Dept Biol Syst Engn, Lincoln, NE 68583 USA

[3] Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68583 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 05期

关键词：

zein; aqueous ethanol; concentration; temperature; viscosity;

D O I：

10.1021/jf9811121

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

Aqueous ethanol solutions prepared with commercial zein exhibited Newtonian behavior. Temperature, zein concentration, and ratio of water to ethanol affected viscosity of the zein solutions. The influence of temperature on zein solution viscosity was expressed by an Arrhenius-type equation. As zein concentration increased, solution viscosity exponentially increased. Generally speaking, viscosity decreased when the ethanol concentration increased. Parameters were estimated for an Arrhenius-type equation to describe the viscosity as a function of temperature, zein concentration, and ethanol concentration.

引用

页码：2103 / 2108

页数：6

共 20 条

[1]

[Anonymous], IND USES CEREALS

[2]

HELICAL CONTENT OF ZEIN, A WATER INSOLUBLE PROTEIN, IN NON-AQUEOUS SOLVENTS [J].