Rheological Properties of Solution of Acetylated Gliadin and Blend Spinning Solution of Acetylated Gliadin /Glutenin

Abstract:

The effect of acetylation on rheological properties of diffierent acylation degree of gliadin solution and gliadin/glutenin blend solution were measured using rotational rheometer. The acylation degree of gliadin effect on the solution's the structural viscosity index，apparent viscosity and non-Newtonian index were studied. The results show that the acylation gliadin solution belongs to shear thickening fluid，as the acylation degree of gliadin is increasing，the apparent viscosity and non-Newtonian index all increases；while the acylation giadin/glutenin blend solution belongs to shear thinning fluid，as the acylation degree of gliadin is increasing，non-Newtonian index all increases，but the viscosity and the structural viscosity index decreases.