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Effect of superfine grinding on the physicochemical properties of straw mushroom (Volvariella volvacea) powders rich in vitamin D-2

文献类型： 外文期刊

作者： Xu, Jiaqi 1 ; Liu, Yong 2 ; Zhang, Ning 2 ; Xiong, Shanqiang 2 ; Zhang, Lei 3 ; Wang, Junhui 1 ;

作者机构： 1.Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, Hefei, Peoples R China

2.Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230009, Peoples R China

3.Anhui Acad Agr Sci, Sericultural Res Inst, Hefei, Peoples R China

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.609； 五年影响因子：2.61 ）

ISSN： 0145-8892

年卷期：

页码：

收录情况： SCI

摘要： In this study, straw mushroom (Volvariella volvacea) powders (SMPs) rich in vitamin D-2 were prepared by ultraviolet-B irradiation and superfine grinding. And effect of superfine grinding on the physicochemical properties of SMPs was investigated. Results indicated that the specific surface area, cell wall breakage ratio, hydration characteristics, and thermal stability of SMPs increased significantly with decreasing particle size, while the oil holding capacity, fluidity, and bulk density decreased. Superfine grinding did not destroy the main chemical structure of SMPs and improved the solubility of proteins, polysaccharides, vitamin D-2, and ergosterol of SMPs. The results have positive implications for the resource development of straw mushroom and the promotion of food products containing vitamin D-2. Novelty impact statement The conversion of ergosterol into vitamin D-2 in straw mushroom was promoted by ultraviolet (UV)-B irradiation. Straw mushroom powders (SMPs) rich in vitamin D-2 were prepared by superfine grinding. The effect of superfine grinding on the physicochemical properties of SMPs rich in vitamin D-2 for the first time.

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