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The influence of dandelion root polysaccharide (DRP) on gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of...

When water-based cutting fluid is used in aviation aluminum alloy NC machining, soap precipitation and emulsification often occur due to its poor stability. It can cause the metal plate or equipment parts to scale or block the cutting fluid pipeline and filter system, which seriously affects the service life of the cutting fluid and the normal use of the equipment. At present, there is a lack of suitable evaluation standard for the stability of application state of water-based cutting fluid. In this paper, through the analysis of the state stability of four kinds of water-based cutting fluids, the state stability evaluation test is formulated. The hard water stability test and emulsion stability test are carried out for two kinds of semi synthetic cutting fluid and two kinds of fully synthetic cutting fluid. The test results show that this evaluation test can effectively evaluate the state stability performance of aviation aluminum alloy cutting fluid, and provide guidance for the optimization and management of cutting fluid in numerical control machining.

A dandelion leaf polysaccharide (DLP) with a sugar content of 46.53 ± 2.22% is isolated using ultrasonic‐assisted enzymatic extraction. The DLP contains two polysaccharide fractions with respective molecular weights (Mw) of 1900 and 22 800 g mol−1. Gas chromatography analysis reveals a composition of rhamnose, arabinose, mannose, galactose, and glucose. DLP displays excellent water holding and oil holding capacities, along with a moderate emulsifying activity and stability. Following simulated digestion in vitro, DLP can exist stably in the digestive system (saliva, gastric, and small intestine) without degradation. Furthermore, DLP possesses prebiotic properties and could be utilized as a carbon source.

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The influence of dandelion root polysaccharide (DRP) on the retrogradation characteristics of corn starch (CS) in the process of storage was studied. Compared with native corn starch gel, the blue value (BV), hardness and syneresis were significantly decreased with the increasing of DRP concentration. Fourier transform infrared (FT-IR) and X-ray diffraction (XRD) showed that DRP addition inhibited the recrystallisation of CS during retrogradation. In addition, the dynamic rheological behaviours confirmed that DRP could enhance the shear stability and reduce the elastic properties of corn starch gel. These data showed DRP had potential application value in delaying starch retrogradation and improving food texture.

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