佛山大学学报（自然科学版）2026，Vol.44Issue(4)：1-8,8.
脉冲电场预处理对红豆浸泡特性的影响
Effects of pulsed electric field pretreatment on soaking characteristics of Vigna angularis
摘要
Abstract
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.关键词
脉冲电场/红豆/水分分布/质构特性Key words
pulse electric field/Vigna angularis/moistening-distribution/texture properties分类
轻工纺织引用本文复制引用
汪浪红,周晓诗,余雅霖,吕绮文,萧洪东,李坚..脉冲电场预处理对红豆浸泡特性的影响[J].佛山大学学报（自然科学版）,2026,44(4):1-8,8.基金项目
国家重点研发计划项目资助(2023YFD2101000) （2023YFD2101000）
