Abstract:Dynamic high-pressure microfluidization (DHPM) were applied to homogenize cellulose polysaccharide (AX), protein (WP), starch (PS) and pectin (PE). The effect of DHPM on the basic properties and structure of macromolecular substances before and after treatment was analyzed by the measurements of particle size, scanning electron microscope, X-ray diffraction (XRD), ultraviolet (UV) absorption spectrum, Fourier transform infrared (FT-IR) spectrum, and apparent viscosity. The results showed that the average particle sizes of four macromolecules after DHPM treatment decreased by 79%, 31%, 68%, and 63%, respectively. The surface of macromolecular particles was sheared and broken to different degrees under the action of shear force. The apparent viscosity of AX and PS increased, while that of WP and PE decreased. The results of XRD, UV absorption and FT-IR spectra showed that there was no change in the characteristic peaks and functional groups before and after homogenization, however, the intensity of the absorption peak varies in different degrees and some absorption peaks were red-shifted. The peak width of stretching vibration characteristic absorption peak of O—H hydrogen bond in AX, PS and PE increased. The α-helix of WP secondary structure disappeared, and the β-sheet content and crystallinity decreased. DHPM treatment could change the properties and structure of the four macromolecules to some extent. This study could provide a theoretical basis for the in-depth development and resource utilization of food macromolecular substances.
