Comparative Study on Processing Characteristics of Linden Honey Polysaccharide and Multifloral Honey Polysaccharide

WU Haitao; ZHANG Yiwei

doi:10.13386/j.issn1002-0306.2021090359

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 323-328. > DOI: 10.13386/j.issn1002-0306.2021090359

WU Haitao, ZHANG Yiwei. Comparative Study on Processing Characteristics of Linden Honey Polysaccharide and Multifloral Honey Polysaccharide[J]. Science and Technology of Food Industry, 2022, 43(14): 323−328. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090359.

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Comparative Study on Processing Characteristics of Linden Honey Polysaccharide and Multifloral Honey Polysaccharide

WU Haitao^1,,
ZHANG Yiwei²

1.
College of Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China

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Received Date: October 10, 2021
Available Online: May 17, 2022

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Abstract

Abstract

The purpose of this study was to study the processing characteristics of different honey polysaccharides and explore the effects of different kinds on the processing characteristics of honey polysaccharides. Linden honey polysaccharides (LHP) and multifloral honey polysaccharides (MHP) were prepared. The processing characteristics of polysaccharides honey were studied by thermodynamic and rheological analysis. The results showed that the weight losses of LHP and MHP were 85.05% and 81.3%, respectively. The thermal degradation temperatures of LHP and MHP were 236.7 and 322 ℃, respectively. Both LHP and MHP showed a wide exothermic reaction peak at 75 and 72 ℃, respectively. The viscosity of LHP and MHP remains unchanged at 1.3 and 1.2 mPa·s at high shear rates, respectively. The water holding capacity of LHP and MHP was 1.6 and 0.4 g water/g, respectively. The oil holding capacity of LHP and MHP was 18.8 and 11.4 g oil/g, respectively. It was suggested that honey polysaccharides had better heat resistance and viscosity. It could provide theoretical support for the application of honey polysaccharides in the development of functional foods and natural medicines.
- linden honey polysaccharide,
- multifloral honey polysaccharide,
- thermodynamic characteristics,
- rheological properties

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References

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