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題 名 | Dynamic Scaling for Dispersions of Soy Protein Isolates at Gel Point=純黃豆蛋白質分散液在凝膠點的動態黏彈指數 |
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作 者 | 徐善慧; | 書刊名 | 界面科學會誌 |
卷 期 | 20:4 1997.12[民86.12] |
頁 次 | 頁209-214 |
分類號 | 469 |
關鍵詞 | 臨界指數; 碎形; 純黃豆蛋白質; 分散液; 溶膠-凝膠轉變; 動態指數; Critical exponent; Fractal; Soy protein isolates; Dispersions; Sol-gel transition; Dynamic scaling; |
語 文 | 英文(English) |
中文摘要 | 文獻中已利用溶膠-凝膠轉變時的臨界指數與碎形觀念來探討凝膠化的過程,結果發現浸透學說能廣泛模擬各凝膠系統,但研究尚未擴及到分散液的凝膠化。因此本研究選用純黃豆蛋白質分散液,以動態黏彈儀分析其凝膠化過程,結果發現其凝膠化過程乃先由蛋白質的水分散液轉變為顆粒被可溶解性蛋白質溶膠包覆的狀態、再轉變為顆粒被蛋白質凝膠包覆的狀態。在凝膠點時動態模數對頻率呈指數關係,即此分散凝膠具有碎形結構。但動態指數 0.13 有別一般凝膠網路以浸透學說模擬所預測的值 (~0.67),可能由於目前的凝膠中有膠體分散所造成。 |
英文摘要 | Many gelation systems have been studied by the concepts of critical exponent and fractal geometry near the sol-gel transition. Most can be modeled by the percolation theory. Yet no effort was extended to the gelation of a dispersion. In the current sutdy, the gelation of soy protein isolate (SPI) dispersions was characterized by a dynamic fluid rheometer. Results suggest SPI changes from an aqueous dispersion to a dispersion consisting of particles embedded in heat-soluble protein sol matrix upon heat treatment, and further undergoes a transition into a gel consisting of particles embedded in heat-formed protein gel matrix. The presence of a power law scaling of dynamic moduli versus frequency at gel point implies that the SPI gel network has fractal structure. The exponent 0.13 however, is very different from those observed in common sol-gel transition, probably due to the colloidal nature of the gel. |
本系統中英文摘要資訊取自各篇刊載內容。