Abstract:The study examined the effect of combined microwave and pullulanase enzymatic treatment on the structure and properties of Pueraria lobata powder.Microwave irradiation was carried out for 60 s and 120 s on the puerarin powder-water system with a mass ratio of 10% and 15%，and enzymatic hydrolysis with 100 U/g pullulanase for 8 h. After freeze-drying，compound modified P. lobata（CM-PL）samples were obtained and named CM-PL10-1，CM-PL10-2，CM-PL15-1，and CM-PL15-2.The microstructure of the modified P.lobata powder was characterized using a microscope，and various parameters including the particle size，water absorption，transparency，solubility，swelling potential，and rheological behavior were measured. The results showed that with the increase in the concentration of P. lobata powder in the powdery water system，sag and crack appeared on the surface of the modified P. lobata powder. Compared with the original P. lobata powder，the particle size，water absorption，and light transmittance of the modified P. lobata powder were significantly increased.When the temperature reached 90 ℃，the solubility and expansion potential of the modified P.lobata powder showed different growth trends.The microwave-enzyme method did not alter the fluid type of the P.lobata powder samples. Therefore all samples exhibited pseudoplastic fluid characteristics and shear thinning phenomenon.