Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips
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 nutri...
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| Veröffentlicht in: | Food and bioprocess technology 2020-04, Vol.13 (4), p.625-636 |
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| creator | Shi, Defang Yin, Chaomin Feng, Xi Zhou, RanRan Fan, Xiuzhi Qiao, Yu Yao, Fen Huang, Wen Liu, Ying Gao, Hong Cheng, Wei |
| description | 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. |
| doi_str_mv | 10.1007/s11947-020-02422-z |
| format | Article |
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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.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-020-02422-z</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Biotechnology ; Cellulase ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Color ; Food Science ; Food Science & Technology ; Lentinula edodes ; Life Sciences & Biomedicine ; Magnetic resonance spectroscopy ; Mushrooms ; NMR ; Nuclear magnetic resonance ; Original Paper ; Phenolic compounds ; Phenols ; Physical properties ; Polysaccharides ; Pretreatment ; Proteins ; Saccharides ; Science & Technology ; Texture ; Ultrasonic imaging ; Ultrasound ; Water distribution ; Water engineering ; Water transfer</subject><ispartof>Food and bioprocess technology, 2020-04, Vol.13 (4), p.625-636</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020</rights><rights>Food and Bioprocess Technology is a copyright of Springer, (2020). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>18</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000516945000002</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c319t-3bdf626f91232f738fd5ecc8cabbedd5a225681ae9f887a75f89d2c48fe11a463</citedby><cites>FETCH-LOGICAL-c319t-3bdf626f91232f738fd5ecc8cabbedd5a225681ae9f887a75f89d2c48fe11a463</cites><orcidid>0000-0003-4128-5105 ; 0000-0001-7229-3752 ; 0000-0001-6633-2890 ; 0000-0001-9380-3424 ; 0000-0003-0026-1094</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-020-02422-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-020-02422-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27929,27930,28253,41493,42562,51324</link.rule.ids></links><search><creatorcontrib>Shi, Defang</creatorcontrib><creatorcontrib>Yin, Chaomin</creatorcontrib><creatorcontrib>Feng, Xi</creatorcontrib><creatorcontrib>Zhou, RanRan</creatorcontrib><creatorcontrib>Fan, Xiuzhi</creatorcontrib><creatorcontrib>Qiao, Yu</creatorcontrib><creatorcontrib>Yao, Fen</creatorcontrib><creatorcontrib>Huang, Wen</creatorcontrib><creatorcontrib>Liu, Ying</creatorcontrib><creatorcontrib>Gao, Hong</creatorcontrib><creatorcontrib>Cheng, Wei</creatorcontrib><title>Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><addtitle>FOOD BIOPROCESS TECH</addtitle><description>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. 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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.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-020-02422-z</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0003-4128-5105</orcidid><orcidid>https://orcid.org/0000-0001-7229-3752</orcidid><orcidid>https://orcid.org/0000-0001-6633-2890</orcidid><orcidid>https://orcid.org/0000-0001-9380-3424</orcidid><orcidid>https://orcid.org/0000-0003-0026-1094</orcidid></addata></record> |
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| subjects | Agriculture Biotechnology Cellulase Chemistry Chemistry and Materials Science Chemistry/Food Science Color Food Science Food Science & Technology Lentinula edodes Life Sciences & Biomedicine Magnetic resonance spectroscopy Mushrooms NMR Nuclear magnetic resonance Original Paper Phenolic compounds Phenols Physical properties Polysaccharides Pretreatment Proteins Saccharides Science & Technology Texture Ultrasonic imaging Ultrasound Water distribution Water engineering Water transfer |
| title | Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips |
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