Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips
文献类型： 外文期刊
作者： Shi, Defang 1 ; Yin, Chaomin 1 ; Feng, Xi 3 ; Zhou, RanRan 4 ; Fan, Xiuzhi 1 ; Qiao, Yu 1 ; Yao, Fen 1 ; Huang, Wen 2 ; Liu, 1 ;
作者机构： 1.Hubei Acad Agr Sci, Natl Res & Dev Ctr Edible Fungi Proc Res, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.Calif State Univ, Dept Nutr Food Sci & Packaging, San Jose, CA 95192 USA
4.Hubei Univ Technol, Bioengn & Food Inst, Wuhan 430068, Peoples R China
关键词： Pre-treatments; Lentinula edodes chips; Low-field nuclear magnetic resonance (LF-NMR); Quality
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）
ISSN： 1935-5130
年卷期： 2020 年 13 卷 4 期
页码：
收录情况： SCI
摘要： This study aimed to understand the effect of ultrasound pre-treatment (UP), cellulase pre-treatment (CP) and their combination (UP+CP) pre-treatments on freeze-dried Lentinula edodes chips. The water distribution, microstructure, physical properties (colour, texture and shrinkage) and the main nutritional components (polysaccharides, protein and phenolic compounds) were investigated. The low-field nuclear magnetic resonance spectroscopy results showed that UP+CP improved the water mobility and level in mushroom slices. The chips subjected to UP+CP were found to have no free water. In addition, compared with other pre-treatment, UP+CP chips achieved better physical properties, which were characterized by the texture, colour and pore structures. All these attributors could contribute to a rapidly water transfer and improve the crisp characteristics. However, no significant difference was found in three pre-treatment products in polysaccharide and protein contents, though UP+CP products obtained higher phenolic content. Overall, the application of UP+CP was a potential pre-treatment approach for improving the quality of mushroom chips.
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