The effect of superfine grinding on physicochemical properties of three kinds of mushroom powder.

Pin Gong, Zihan Huang, Yuxi Guo, Xiaojuan Wang, Shan Yue, Wenjuan Yang, Fuxin Chen, Xiangna Chang, Lei Chen

Journal of food science 2022 Aug

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The effects of superfine grinding on apparent structure, physicochemical properties, and functional characteristics of three kinds of mushroom (Lentinus edodes, Hericium erinaceus, and Cordyceps militaris) powders were investigated. Coarse and 100-mesh powders of the mushrooms were prepared by common grinding, while a superfine powder was obtained by superfine grinding. By comparing the mushrooms before and after grinding, it was found that the mushroom fines did not produce new chemical groups but increased crystallinity. The results of the physicochemical properties revealed that the fines became less fluid after grinding. The protein content and solubility increased as the particle size decreased. The water and oil holding capacity, glucose binding capacity, cation exchange capacity, and antioxidant activity of the mushroom fines increased after grinding. This study provides a theoretical basis for the development process of edible mushroom food, as well as new ideas for the development of edible mushrooms. © 2022 Institute of Food Technologists®.

Citation

Pin Gong, Zihan Huang, Yuxi Guo, Xiaojuan Wang, Shan Yue, Wenjuan Yang, Fuxin Chen, Xiangna Chang, Lei Chen. The effect of superfine grinding on physicochemical properties of three kinds of mushroom powder. Journal of food science. 2022 Aug;87(8):3528-3541