| 鱼肉蛋白质纺丝原液的流变性质 |
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| 引用本文： | 薛长湖,陈修白.鱼肉蛋白质纺丝原液的流变性质[J].海洋科学,1991(1). |
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| 作者姓名： | 薛长湖 陈修白 |
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| 作者单位： | 青岛海洋大学 266003
(薛长湖)，青岛海洋大学 266003(陈修白) |
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| 摘 要： | 利用3种低值鱼类原料:狼牙鳝 (Muraensox cinereus),绿鳍马面纯(Navondon modestua),白鲢(Hypophthalmichthys molitrix)制备蛋白质纺丝原液(dope)。鱼肉蛋白质纺丝原液的最佳蛋白质浓度为3.0—5.0%,纺丝原液的流变性质研究结果表明鱼肉蛋白质纺丝原液流变行为符合Casson方程。在纺丝原液中添加1—5%卡拉胶可改进纺丝原液的可纺性。
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| 关 键 词： | 鱼肉蛋白质 纺丝原液 流变性质 |
RHEOLOGICAL PROPERTIES OF FISH PROTEIN SPINNING DOPE |
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| ''''Xue Changhu Chen Xiubai.RHEOLOGICAL PROPERTIES OF FISH PROTEIN SPINNING DOPE[J].Marine Sciences,1991(1). |
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| Authors: | 'Xue Changhu Chen Xiubai |
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| Abstract: | Fish protein dope was prepared from three kinds of low valued fish: sharp-toothed eel (Muraensox cinereus), filefish (Navondon modestua) and silver carp (Hypoph-thalmichthys molitrix). The optimal ptotein concentration of the fish protein dope is 3.0-5.0%. Rheological properties show that the flow behavior of the fish protein dope fits Ca-sson's equation. Two kinds of additives, carrageenan and alginate, were added to the dope at various levels to investigate their effects on the dope behavior and spinnability of the dope. In the study, 1-5% carrageenan was found to be useful to improve spinnability. |
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| Keywords: | Fish protein Rhological properties Spinning dope |
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