Physicochemical Properties of Lycium rathenicum Murr. Powder with Different Particle Sizes
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Abstract:
In this research, the physicochemical characteristics of Lycium rathenicum Murr. powder with different particle sizes and subjected to different crushing times, as well as the changes in the contents of polysaccharide, total phenol and anthocyanins were analyzed. The particle size analysis and scanning electron microscopy examination allowed direct explanations. A high-speed pulverizer was used to grind the dried Lycium rathenicum Murr., and Lycium rathenicum Murr. powders with different particle sizes were obtained through standard sieves for the study of their physicochemical properties. The results showed that after grinding, the colour, powder fluidity, rehydration ratio, water-holding capacity and bulk density of Lycium rathenicum Murr. powder decreased with the reduction of particle size. The rehydration ratio and water-holding capacity increased with the extension of the grinding time. As the particle size decreased, the moisture and dietary fibre contents gradually decreased, the protein and ash contents gradually increased, and the crude fat content increased first and then decreased (with a maximum value of 8.56% between 120 and 200 meshes. The polysaccharide content gradually increased, while the anthocyanin content increased first then decreased (with a maximum value of 24.30 mg/L also between 120 and 200 meshes). With the extension of grinding, both the protein content and ash content decreased significantly, whilst the dietary fibre and crude fat contents gradually increased significantly (p<0.05). When the grinding time was 60 s, the polysaccharide content of the powder under 200 mesh was the highest (152.47 mg/mL); the anthocyanin content gradually decreased; the differences in the particle size and grinding time had no significant effect on the total phenol content of the powder (p>0.05). The grinding of Lycium ruthenicum Murr. to obtain powders with different particle sizes enabled the powders to have different physicochemical properties. The research provide a database for the development of deep-processed Lycium ruthenicum Murr. products.
