摘要
本实验采用水提醇沉法制备可溶性红芸豆多糖(red kidney bean polysaccharide,RKBP),研究不同处理压力的动态高压微射流(dynamic high pressure microfluidization,DHPM)对芸豆多糖基本结构特征、流变性质和固体形貌等的影响。结果表明,DHPM处理能提高RKBP的糖含量,随着处理压力升高,RKBP黏度和相对分子质量明显降低,DHPM对RKBP的单糖组成和固体形貌有一定影响,但对其热稳定性、傅里叶变换红外光谱和核磁共振氢谱影响较小。DHPM处理对RKBP糖含量、单糖组成的影响可能与样品在DHPM处理过程中杂质沉淀、支链断裂等因素有关。综上,本研究结果可为今后RKBP饮料加工提供理论依据。
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 1 H 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.
作者
李安琪
黄晓君
聂少平
殷军艺
LI Anqi;HUANG Xiaojun;NIE Shaoping;YIN Junyi(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第11期97-103,共7页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFE0108300)
江西省青年科学基金重点项目(20171ACB21013)。
关键词
红芸豆
多糖
动态高压微射流
结构特征
流变性质
固体形貌
red kidney bean
polysaccharide
dynamic high-pressure microfluidization
structural characteristics
rheological properties
solid morphology
