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Updated: Jun 29, 2025

Molecular Entanglement and Electrospinnability of Biopolymers
Published on: September 3, 2014
粒子特性,分子间力和分子结构对粉分散的剪切加厚行为的影响
Xinyan Duan1, Qiannan Liu1, Ruixuan Zhao1
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs/Key Laboratory of Agricultural Product Processing and Storage of the Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
性粉的特性影响剪切加厚行为. 高分子量,分支和低顺序不会导致剪切加厚,而特定的聚合物结构会产生一个或两个剪切加厚区域.
科学领域:
- 类风病学 类风病学 类风病学
- 材料科学 是一种材料科学.
- 食品科学 食品科学 食品科学
背景情况:
- 在粉分散物中观察到剪切加厚 (ST).
- 固有的粉特性对ST行为的影响还不太清楚.
研究的目的:
- 研究五种粉分散物的剪切加厚行为.
- 确定粉特性与ST区域的发生/数量之间的关系.
主要方法:
- 在不同度的性粉分散的风湿学分析.
- 观察到的ST行为与粉特征的相关性,如聚合度 (DP),短距离顺序,结晶度,融化度 (ΔH) 和分子重量.
主要成果:
- 状土豆和麻豆粉显示了两个ST区域.
- 性玉米和小麦粉表现出一个ST区域.
- 米粉没有表现出任何ST行为.
- 具体的粉性质 (高DP,短程顺序,晶度,ΔH,低分子量) 与ST区域的存在和数量相关.
结论:
- 粉的特性显著地决定了分散的剪切加厚现象.
- 第一个ST区域 (2-5s−1) 与大粒子碎片有关,第二个 (10-15s−1) 与侧链相互作用有关.
- 了解这些结构-性质-神经学关系对于控制粉分散行为的控制至关重要.
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