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中文摘要：
酪蛋白（casein）的溶液性质由于其重要的工业应用价值吸引了广泛的关注，但是在以往酪蛋白稀溶液的粘度研究中忽略了界面效应对粘度测定的影响，而界面效应对大分子稀溶液粘度行为的巨大作用已得到证实并日益受到重视．本文研究了20～45℃之间酪蛋白氢氧化钠稀溶液的粘度的浓度依赖性．用我们提出的粘度理论，揭示了溶液粘度的所谓“异常变化”，实质上就是蛋白质吸附在毛细管壁上的后果．所得粘度参数不仅反映了蛋白质分子在溶液中的尺寸随温度的变化，而且还可以得到蛋白质分子在毛细管壁上吸附状态的信息．
英文摘要：
Viscosities of casein in dilute 0. 1 mol/L NaOH solutions at different temperatures were carefully measured. The upward phenomena of the apparent viscosity of casein in NaOH solutions was attributed to the adsorption of the solute on the inner wall of the glass capillary, and a corrected viscosity equation was used to deal with the obtained viscosity data. Five viscosity parameters have been obtained to describe the state of casein molecules in the solution and on the interface. It seemed that the size of casein molecules in solution changed little with temperature, and the adsorption layer thickness varied regularly with the adsorption amount.
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