FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (11): 97-103.doi: 10.7506/spkx1002-6630-20191021-220

• Food Engineering • Previous Articles     Next Articles

Effects of Dynamic High Pressure Microfluidization Treatment on Basic Structural Characteristics, Rheological Properties and Solid Morphology of Red Kidney Bean Polysaccharide

LI Anqi, HUANG Xiaojun, NIE Shaoping, YIN Junyi   

  1. (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Online:2020-06-15 Published:2020-06-22

Abstract: In this study, the effect of dynamic high pressure microfluidization (DHPM) under different pressure conditions on basic structural characteristics, rheological properties and solid morphology of red kidney bean polysaccharide (RKBP), prepared by sequential water extraction and alcohol precipitation, was systematically studied. The results showed that DHPM treatment could increase the saccharide content of RKBP. The viscosity and molecular mass of RKBP decreased significantly with the increase in pressure. The monosaccharide composition and solid morphology of RKBP were affected by DHPM treatment, while it had limited effects on the thermal stability, infrared spectrum and 1H nuclear magnetic resonance spectrum. The effect of DHPM treatment on saccharide content and monosaccharide composition may be associated with the precipitation of impurities and the rupturing of branched chains. In summary, this study can provide a theoretical basis for the future processing of RKBP beverage.

Key words: red kidney bean, polysaccharide, dynamic high-pressure microfluidization, structural characteristics, rheological properties, solid morphology

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