采用Brabender 黏度仪和哈克流变仪，研究了赖氨酸对木薯淀粉糊黏度、膨胀度及流变性质的影响．结果表明: 加入赖氨酸后，淀粉的膨胀度、淀粉糊的峰值黏度降低，起始糊化温度升高，凝沉性减弱，热稳定性增强，且随着赖氨酸含量的增加，这些变化更为显著; 各赖氨酸－淀粉体系均为假塑性流体，其表观黏度随剪切速率的升高而降低; 添加赖氨酸后，淀粉糊的储能模量( G') 和耗能模量( G″) 降低，损耗角正切值增大; 与原淀粉相比，淀粉凝胶表现出更趋向于液体的性质．

This paper deals with the effects of lysine( Lys) on the viscosity,swelling power and rheological properties of tapioca starch ( TS) by using a Brabender viscometer and a Haake rheometer. The results indicate that,after the addition of Lys,the swelling power and the peak viscosity decrease,the gelatinization temperature increases,the retrogradation weakens,and the thermal stability improves,that these changes become more substantial with the increase of Lys content,and that the TS pastes with different Lys contents are all pseudoplastic,and the apparent viscosity of the paste decreases with the increase in shear rate. Moreover,it is found that the addition of Lys reduces the storage modulus( G') and the loss modulus ( G″) and raises the loss tangent,which makes the starch-Lys paste display more liquid-like characteristics than the native starch paste.