Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder
To investigate the effects of different grinding treatments on the physicochemical properties and nutritional component contents of Schizophyllum commune powders, two grinding methods—superfine grinding and ordinary grinding—were employed in this study. Powders with varying grinding intensities (CG-...
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The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050244 |
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| author | Xiaoli LUO Ning YANG Pei ZHOU Jingjing CAO Shasha ZHANG Dafeng SUN |
| author_facet | Xiaoli LUO Ning YANG Pei ZHOU Jingjing CAO Shasha ZHANG Dafeng SUN |
| author_sort | Xiaoli LUO |
| collection | DOAJ |
| description | To investigate the effects of different grinding treatments on the physicochemical properties and nutritional component contents of Schizophyllum commune powders, two grinding methods—superfine grinding and ordinary grinding—were employed in this study. Powders with varying grinding intensities (CG-60, CG-100, CG-150, SG-20, SG-40) were prepared. The color, flowability, bulk density, hydration properties, and other physicochemical characteristics, as well as the contents of crude protein, crude polysaccharides, dietary fiber, and other nutritional components, were measured and comparatively analyzed. Results showed that ultrafine pulverization reduced the tapped density and increased the angles of slide and repose. Although flowability and fillability decreased, the ultrafine powder had a whiter and brighter color. Compared to the conventionally pulverized CG-60 powder, the SG-40 powder obtained through ultrafine pulverization showed 77.27%, 6.74%, and 11.63% higher swelling capacity, water holding capacity, and oil holding capacity, respectively. The water solubility index of SG-40 was observed to be over four times higher than that of CG-60, and the hydration properties were significantly improved (P<0.05). The crude protein, crude polysaccharides, and soluble dietary fiber contents were measured at 13.10, 10.47, and 4.27 g/100 g, respectively, which were significantly higher than those in the conventionally pulverized powder (P<0.05). In conclusion, the hydration properties and nutrient release of S. commune powder were enhanced by ultrafine pulverization. A finer texture and a whiter, brighter color were observed in the powder, although its flowability and fillability were reduced by ultrafine pulverization. |
| format | Article |
| id | doaj-art-30302f9f3fd741f3bb4ce8050da1960d |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-30302f9f3fd741f3bb4ce8050da1960d2025-08-20T03:09:11ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-04-0146810411010.13386/j.issn1002-0306.20240502442024050244-8Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune PowderXiaoli LUO0Ning YANG1Pei ZHOU2Jingjing CAO3Shasha ZHANG4Dafeng SUN5Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaYunnan Academy of Edible Fungi Industry Development, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaTo investigate the effects of different grinding treatments on the physicochemical properties and nutritional component contents of Schizophyllum commune powders, two grinding methods—superfine grinding and ordinary grinding—were employed in this study. Powders with varying grinding intensities (CG-60, CG-100, CG-150, SG-20, SG-40) were prepared. The color, flowability, bulk density, hydration properties, and other physicochemical characteristics, as well as the contents of crude protein, crude polysaccharides, dietary fiber, and other nutritional components, were measured and comparatively analyzed. Results showed that ultrafine pulverization reduced the tapped density and increased the angles of slide and repose. Although flowability and fillability decreased, the ultrafine powder had a whiter and brighter color. Compared to the conventionally pulverized CG-60 powder, the SG-40 powder obtained through ultrafine pulverization showed 77.27%, 6.74%, and 11.63% higher swelling capacity, water holding capacity, and oil holding capacity, respectively. The water solubility index of SG-40 was observed to be over four times higher than that of CG-60, and the hydration properties were significantly improved (P<0.05). The crude protein, crude polysaccharides, and soluble dietary fiber contents were measured at 13.10, 10.47, and 4.27 g/100 g, respectively, which were significantly higher than those in the conventionally pulverized powder (P<0.05). In conclusion, the hydration properties and nutrient release of S. commune powder were enhanced by ultrafine pulverization. A finer texture and a whiter, brighter color were observed in the powder, although its flowability and fillability were reduced by ultrafine pulverization.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050244ultrafine pulverizationconventional pulverizationschizophyllum communepowder characteristicsnutrient content |
| spellingShingle | Xiaoli LUO Ning YANG Pei ZHOU Jingjing CAO Shasha ZHANG Dafeng SUN Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder Shipin gongye ke-ji ultrafine pulverization conventional pulverization schizophyllum commune powder characteristics nutrient content |
| title | Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder |
| title_full | Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder |
| title_fullStr | Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder |
| title_full_unstemmed | Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder |
| title_short | Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder |
| title_sort | effects of ultrafine and conventional pulverization on physicochemical characteristics and nutrient content of schizophyllum commune powder |
| topic | ultrafine pulverization conventional pulverization schizophyllum commune powder characteristics nutrient content |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050244 |
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