数字农科院2.0

Effect Of High Pressure Homogenization On Sugar Beet Pulp: Rheological And Microstructural Properties

文献类型： 外文期刊

作者： Huang, X; Liu, Q; Yang, Y; He, WQ

作者机构：

关键词： Sugar beet pulp; High pressure homogenization; Rheological properties; Microstructure

期刊名称： LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN： 0023-6438

年卷期： 2020 年 125 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： The effect of high pressure homogenization (HPH) on the rheological and microstructural properties of sugar beet pulp (SBP) suspensions was investigated. The results showed that the mean particle size of SBP suspensions increased from 43.07 to 70.77 mu m at the pressure of 5 MPa and then decreased from 72.09 to 38.28 mu m as the pressure increased from 15 to 100 MPa. The steady state behavior of homogenized SBP suspensions could be well fitted by the Power Law model (R-2 (>) 0.998) and consistency coefficient (K) increased with the increased HPH pressure. The HPH treatment enhanced both storage modulus (G') and loss modulus (G '') of SBP suspensions. Untreated SBP suspension (0 MPa) could be classified as type I (strain shinning) and transformed to type III (weak strain overshoot) after HPH treatment. Large amplitude oscillatory shear analysis revealed that as the pressure increased to 50 and 100 MPa, the trend of I-3/1 and I-5/1 with strain showed a transition from a "soft gel" to "hard gel". Confocal laser scanning micrographs showed that the red-stained areas of pectin substances increased as the pressure increased from 0 to 50 MPa, which further confirmed the cell wall breaking effect of HPH on SBP particles.

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