Abstract: The differences in the structure, physicochemical properties and adsorbability of red raspberry pomace crushed and sieved through different meshes were studied in this paper. The results showed that the content of dietary fiber in red raspberry pomace was as high as 46%. Under scanning electron microscopy, red raspberry pomace powder passing through 180 mesh began to agglomerate and the highest degree of agglomeration occurred in the powder passing through 260 mesh. X-ray diffraction analysis suggested that the structures of crystallization and non-crystallization zones of dietary fiber in the powder passing through 260 mesh changed obviously. The powder passing through 60 mesh had the best fluidity and filling property. The powder passing through 220 mesh had the best swelling ability and water-holding capacity, which were (7.18 ± 0.24) mL/g and (5.45 ± 0.41) g/g, respectively. The powder passing through 260 mesh had the best oil-holding capacity and solubility, which were (2.99 ± 0.17) g/g and (3.75 ± 0.13)%, respectively. The cholesterol adsorption capacity of the powder passing through 220 mesh was the strongest and the adsorption capacity at pH 7 was stronger than that at pH 2, which were (47.60 ± 2.60) mg/g and (37.02 ± 1.81) mg/g respectively. The sodium cholate adsorption capacity of the powder at the mesh powder of 260 was the strongest, which was (23.55 ± 1.66) mg/g. The glucose adsorption capacity of the powder passing through 220 mesh was the strongest, which was (319.75 ± 24.17) mg/g. Red raspberry pomace powder exhibited notable Cr2+ adsorption capacity, which did not significantly vary with particle size. Therefore, the powders passing through 220 and 260 mesh both had ideal physicochemical properties and adsorbability. The results of this study provide a theoretical basis for the development and utilization of red raspberry pomace.

Key words: red raspberry pomace, structure, physicochemical properties, adsorbability