Exploring the impact of Dynamic High Pressure Microfluidization on soluble soybean polysaccharides and its effects on rice starch aging, with insights from SEM and FTIR analyses.

Dynamic high pressure microfluidization (DHPM) was used to modify soluble soybean polysaccharides (SSPS) under conditions of 80, 120 and 170 MPa respectively. The results were analyzed by scanning electron microscope (SEM) and Fourier Leaf infrared spectroscopy (fourier transform infrared spectroscopy, FTIR) compared the changes in surface morphology and molecular structure of SSPS before and after modification. The results show that the main structure of SSPS has basically not changed after modification, but the hydrogen bonding within the sample is weakened and the order is reduced; the appearance is broken and fractured, forming a porous structure, and the overall structure becomes loose. Then, the effects of modified soluble soybean polysaccharides (MSSPS) on rice starch (rice starch) were studied through rapid visco analyser (RVA), differential scanning calorimetry (DSC), and FTIR. , RS) influence on aging characteristics. Compared with the SSPS group, the RS gelatinization peak viscosity, final viscosity, recovery value, gelatinization enthalpy value, and peak height ratio at 1047 and 1022 cm-1 in the FTIR spectrum were significantly reduced (P<0.05). The results show that after adding MSSPS, the aging degree of RS is significantly reduced (P£¼0.05), and as the modification pressure increases, the effect of MSSPS in inhibiting aging is significantly enhanced (P£¼0.05)

Introduction to DHPM and SSPS Modification

The utilization of Dynamic High Pressure Microfluidization (DHPM) technology for the modification of food biopolymers has seen significant advancement, particularly in the treatment of soluble soybean polysaccharides (SSPS). This innovative approach applies pressures of 80, 120, and 170 MPa to SSPS to investigate changes in their physical and chemical properties. This study meticulously examines the effects of DHPM on SSPS’s surface morphology and molecular structure through Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR) analyses.

Methodology: SEM and FTIR Analysis of SSPS

Upon applying DHPM, it was observed that the fundamental structure of SSPS remained largely unchanged. However, notable modifications included a weakening in hydrogen bonding and a reduction in structural order. These alterations manifested physically as breaks and fractures on the surface of SSPS, leading to the formation of a porous and looser overall structure. Such changes suggest that DHPM induces a reorganization of the polysaccharide’s molecular arrangement without altering its intrinsic backbone.

Physical and Molecular Changes in SSPS Post-DHPM

Further investigation focused on the implications of these modified soluble soybean polysaccharides (MSSPS) on rice starch (RS) properties. This was conducted using a Rapid Visco Analyser (RVA), Differential Scanning Calorimetry (DSC), and further FTIR analyses to evaluate MSSPS’s impact on RS’s aging characteristics. The metrics assessed included gelatinization peak viscosity, final viscosity, setback, gelatinization enthalpy, and characteristic FTIR peak height ratios at 1047 and 1022 cm^-1. Across these parameters, MSSPS significantly (P<0.05) reduced RS’s tendency towards retrogradation, as indicated by lower viscosities, enthalpy values, and FTIR peak ratios compared to the unmodified SSPS group.

Impact of MSSPS on Rice Starch Aging Characteristics

Notably, the aging degree of RS was significantly mitigated upon the addition of MSSPS. This effect was progressively more pronounced with increasing DHPM pressures, highlighting the pressure-dependency of MSSPS’s ability to inhibit starch retrogradation. This observation underscores the potential of DHPM-modified polysaccharides as functional ingredients in starchy food systems, where controlling retrogradation is critical for maintaining desirable texture and shelf-life.

Conclusion: Potential of DHPM in Food Processing

In conclusion, this study underscores the potential of DHPM as a novel food processing technology that can subtly modify the structure of food polysaccharides like SSPS, thus imparting beneficial functional properties without compromising their native structure. The findings reveal that such modifications can significantly influence the interactions between polysaccharides and starch, offering new avenues for enhancing the textural and aging characteristics of starchy foods. This research not only contributes to our understanding of polysaccharide behavior under high-pressure processing conditions but also opens up possibilities for the development of new food formulations with improved quality and extended shelf life.

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Original research was done by Liu Chengmei, Zeng Zicong, Fu Zhen, Luo Shunjing, Chen Jun, Gong Ersheng

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