中文摘要：

研究了剪切速率、温度、浓度、pH和离子浓度对酪蛋白酸钠静态和动态流变行为的影响。结果表明,浓度对酪蛋白酸钠溶液的流动行为影响显著,当浓度高于15%（w/v）时,体系表现出牛顿流体特性,且黏度随着浓度的增大而升高。温度对体系黏度的影响可用Arrhenius方程描述,活化能（Ea）与浓度之间的关系符合一次线性关系。钙离子会使体系黏度增大,但不改变Ea。

英文摘要：

The effects of shear rate, temperature, concentration, pH and concentration of calcium ion on static and dynamic rheological properties of sodium caseinate were studied by using rotational rheometer. The results showed the concentration has a pronounced effect on the flow behavior of sodium caseinate solution, and the system behaves as Newton liquid when the concentration is above 15% （w/v）. The viscosity increased with increase in concentration. Moreover, the effect of temperature on viscosity can be described by Arrhenius equation with the temperature range from 30 % to 60℃. The activation energy （Ea） was linearly related to the concentration. Viscosity of the system increased with the addition of calcium ion while Ea did not vary siqnificantlv.