脉冲电场预处理对红豆浸泡特性的影响OA

In order to investigate the effect of pulsed electric field(PEF)treatment on the structure and soaking characteristics of adzuki beans,texture analysis,low field nuclear magnetic resonance(NMR)and scanning electron microscopy(SEM)were used to analyze the changes of water absorption,hardness,water migration and microstructure of adzuki beans during soaking after PEF pretreatment.The results showed that PEF treatment could significantly accelerate the water infiltration process through the electroporation effect.Compared with conventional soaking for 8 h,the water absorption of adzuki beans after PEF treatment increased by 78.00%,and weakly bound water contents increased by 63.01%.In addition,PEF pretreatment significantly improved the texture characteristics of adzuki beans,reducing hardness by 59.53%,increasing viscoelasticity to 0.51,and elevating gelatinization degree to 53.35%.The results of scanning electron microscopy showed that PEF treatment effectively destroyed the cell wall structure of adzuki beans and aggravated the swelling and rupture of starch granules.The above results showed that PEF pretreatment not only accelerated the hydration of adzuki beans,but also significantly improved the texture and pasting properties of adzuki beans.