The Rheological Behaviour of Soybean Protein/Viscose Blend Solution

The influence of protein contents and temperatures on rheologic curves, Non- Newtonian flow index and structural viscosity index of soybean protein/viscose blend solution were studied. The results showed that soybean protein/viscose blend solution is a typical pseudoplastic fluid. The viscosity of the blend decreases, structural viscosity index increases and spinnability deteriorates with protein contents and temperature. The phenomena that the viscosity of the blend decreases with temperature weakens over 30℃.