Temperature and Shear Rate Affecting the Viscosity and Secondary Structural Changes of Soy 11S Globulin Measured by a Cone-Plate Viscometer and Fourier Transform Infrared Spectroscopy(Food & Nutrition)

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概要

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• The effects of temperature, shear rate, shear time, and concentration on the rheological properties of 11S globuh'n in ionic strength 0.5, pH 7.6 phosphate buffer were studied by a cone and plate viscometer at shear rates up to 384_<sec^<-1>>. The secondary structure changes caused by elevated temperature and shearing were also monitored by Fourier transform infrared spectroscopy (FTIR). The effects of concentration on apparent viscosity were pronounced. A 3-percent solution behaved as a Newtonian solution. The solutions become pseudoplastic when the concentrations were higher than 5 %. The effects of shearing time up to 30 min on apparent viscosity also depended on the concentration. Shear thinning first become nearly time-independent, later was observed in 5 or 10 % solution, while 3% and 20% solutions behaved as time independent. Increasing temperature at 1.4℃/min with shearing time up to 40 min result in the 3, 5, and 10 % solutions behaving with shear thinning earlier and with shear thickening later. The reason that elevation temperature and longer shear time caused shear thickening in the solution was a change of secondary structure seen in the FTIR spectrum. The amount of a-helix of 11S globulin increased from 7.8 % to 19.6 or 28.1 % as the temperature increased from 25℃ to 80 or 90℃, respectively.

• 社団法人日本農芸化学会の論文
• 1990-05-23

著者

• Chen Rong-huei

  Department Of Marine Food Science National Taiwan Ocean University

• Wu Ching-shyong

  Department Of Marine Food Science National Taiwan Ocean University

• Wu Ching-shyong

  Department Of Food Science National Taiwan Ocean University

• Ker Yi-chang

  Department Of Marine Food Science National Taiwan Ocean University

関連論文

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• Temperature and Shear Rate Affecting the Viscosity and Secondary Structural Changes of Soy 11S Globulin Measured by a Cone-Plate Viscometer and Fourier Transform Infrared Spectroscopy(Food & Nutrition)
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