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Rheological properties of wheat gliadins in 50%(V/V) aqueous propanol were carried out as a function of gliadin concentration c and temperature.The solutions at 20 g L 1 to 200 g L 1 behave as Newtonian fluids with an flow activation energy of 23.5 27.3 kJ mol 1.Intrinsic viscosity [η] and Huggins constant k H are determined according to Huggins plot at c ≤ 120 g L 1.The results reveal that gliadins are not spherical shaped and the molecular size tends to increase with temperature due to improved solvation.
Rheological properties of wheat gliadins in 50% (V / V) aqueous propanol were carried out as a function of gliadin concentration c and temperature. The solutions at 20 g L 1 to 200 g L 1 behave as Newtonian fluids with an flow activation energy of 23.5 27.3 kJ mol 1. Intrinsic viscosity [η] and Huggins constant k H are determined according to Huggins plot at c ≤ 120 g L 1. The results reveal that gliadins are not spherical shaped and the molecular size tends to increase with temperature due to improved solvation.