Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips
Nutrition, Food Science and Packaging
Food and Bioprocess Technology
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.
National Basic Research Program of China (973 Program)
Lentinula edodes chips, Low-field nuclear magnetic resonance (LF-NMR), Pre-treatments, Quality
Defang Shi, Chaomin Yin, Xi Feng, Ran Ran Zhou, Xiuzhi Fan, Yu Qiao, Fen Yao, Wen Huang, Ying Liu, Hong Gao, and Wei Cheng. "Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips" Food and Bioprocess Technology (2020): 625-636. https://doi.org/10.1007/s11947-020-02422-z