中文摘要：

利用TA Discovery-DHR流变仪,分别研究了相同稠度条件下,大豆分离蛋白（SPI）、羧甲基纤维素（CMC）、阿拉伯胶（AG）、变性淀粉（MS）及明胶（GEL）5种高分子材料的表观黏度、动态模量及蠕变-回复特性.研究表明：5种高分子材料均呈假塑性流体特征,随着剪切速率的增加,表观黏度降低,

英文摘要：

The rheological properties of food materials affect the surface and texture of the products after processing, and to a certain extent, determine the processing conditions. The apparent viscosity, dynamic modulus and creep-recovery characteristics of five kinds of polymer materials including soybean protein isolated （SPI）, carboxymethyl cellulose （ CMC ）, gum Arabic （AG）, modified starch （ MS ） and gelatin （GEL） under the same consistency conditions were studied by TA Discovery-DHR. The results showed that the five kinds of polymer materials were all pseudo-plastic fluid in aqueous solution. The apparent viscosity decreased with the shearing rate increase and the apparent viscosity order was SPI〈CMC〈GEL〈MS〈AG. GEL, MS, AG which had high viscosity had higher storage modulus and loss modulus. On the contrary, SPI, CMC had lower storage modulus and loss modulus. The maximum creep compliance increased and recovery rates decreased with increasing creep time. Especially, the recovery rates of GEL, MS and AG decreased significantly, but SPI and CMC showed the good recovery ability with low viscosity. As for GEL and AG, which storage modulus was greater than the loss modulus, the main recovery was instant reply in the recovery phase while MS, which storage modulus was less than the loss modulus, the recovery ability was poor.