Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Modern Food Science and Technology》 2013-11
Add to Favorite Get Latest Update

Effects of Micronization Methods on Physicochemical Properties of Pleurotus eryngii Powders

LIU Su-wen;CHANG Xue-dong;LI Hang-hang;GAO Hai-sheng;Department of Food Engineering,Hebei Normal University of Science and Technology;  
The effects of micronization methods, such as shear pulverization, mechanical milling and jet milling, on the physicochemical properties of Pleurotus eryngii powders were investigated. Six powders from dried mushroom cap and stipe by the three grinding methods were prepared. Compared with shear pulverization and mechanical milling, jet milling effectively reduced particle size(cap14.16 μm and stipe 13.16μm) and brought about a narrow and uniform particle size distribution. Cap powders possessed higher protein(18.34 g/100 g, dry basis), fat and ash contents. With the same material(cap or stipe), powders from jet milling had higher values in specific surface area, bulk density, fluidity,water soluble index and solubility of protein and polysaccharide(p0.05), but lower values in the water holding and swelling capacities than other two processed powders. With the same grinding method, cap powders owned higher values in water soluble index, swelling capacity, bulk density, and solubility of polysaccharide than stipe powders. Under the same humidity environment, the water activity(Aw) of jet milling powder was less than the mechanical milling and shear pulverization powder, and aw of cap was less than that of stipe. The Oswin model was considered as the optimal regression equation of moisture sorption isotherms within different kinds of Pleurotus eryngii powders at 25 ℃, with the highest value of regression coefficient(0.9902~0.9943) and lowest value of relative errors.
【Fund】: 唐山市科学技术研究与发展计划(09120202A-7);; 秦皇岛市科技支撑计划(2012022A008)
【CateGory Index】: TS219
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 ZHANG Hong-gang;WANG Ni;LI Shun-xiang;CAI Guang-xian;YANG Song;YANG Yan-tao;HANG Li;LU Man-xia;QIN Yan;School of Pharmacy,Hunan University of Chinese Medicine;;Research on Superfine Grinding Technology's Influence on the Effect of Chinese Medicine Effective Components Extraction[J];Guangzhou Chemical Industry;2013-16
2 ZHANG Hua-Peng;ZHANG Jing;NAN Zheng;SUN Run-Guang;ZHANG Peng;LIU A-Juan;LIANG Tao;College of Food Engineering and Nutrition Science,Shaanxi Normal University;College of Physics and Information Technology,Shaanxi Normal University;;Structure Characterization and Antitumor Activity of Polysaccharide WPP2 from Pleurotus Eryngii[J];Chemical Journal of Chinese Universities;2013-10
3 Gong Zhiqing;Wang Wenliang;Cheng Anwei;Jin Qiong;Chen Xiangyan;Shi Xianquan;Institute of Agricultural Product,Shandong Academy of Agricultural Sciences;;Study on Physicochemical Properties of Waxy Corn Flour with Different Particle Size[J];Shandong Agricultural Sciences;2013-12
4 WANG Ying-ying;XIONG Shuang-li;SHI Min-juan;YAO Xiao-lei;College of Life Science and Engineering,Southwest University of Science and Technology;;Biological Activities of Acidic Polysaccharide and Its Derivatives from Prunella vulgaris Linn.[J];Chemistry and Industry of Forest Products;2013-05
5 MA Zhan-qiang;SHI Qi-long;School of Agricultural Engineering and Food Science,Shandong University of Technology;;Effects of different drying methods on the quality characteristics of yacon powder[J];Science and Technology of Food Industry;2013-17
6 Yan Ya-mei;Ran Lin-wu;Cao You-long;Luo Qing;Li Xiao-ying;Zeng Xiao-xiong;College of Food Science and Technology,Nanjing Agriculture University;National Wolfberry Engineering Research Center;Laboratory Animals Center,Ningxia Medical University;;The Histomorphology of Bee-collected Wolfberry Ultra-fine Powder[J];The Food Industry;2013-10
7 WANG Yan-li;LIU Ling;SUN Hui;ZHOU Ming;LI Guo-ming;JIANG Zhong-jie;WU Na;China National Research Institute of Food & Fermentation Industries;;The study on functional property in vitro of β-glucan from different sources[J];Food and Fermentation Industries;2013-11
8 ZHOU Yu-han;BI Jin-feng;CHEN Qin-qin;LIU Xuan;WU Xin-ye;ZHOU Mo;CHEN Rui-juan;Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture;College of Food Science,Shenyang Agricultural University;;Effect of ultrafine grinding on volatile compounds in winter jujube powder[J];Science and Technology of Food Industry;2014-03
9 Liang Zhi-tao;Lü Shun;Lu Jian-feng;Ye Ying-wang;Jiang Shao-tong;Lin Lin;School of Biotechnology and Food Engineering,Hefei University of Technology;;Study on Preparation of Fish Head Soup with High-calcium Content[J];The Food Industry;2014-02
10 LIANG Huan;LU Jin-qing;LI Xiao-shuang;DAI Yi;ZHANG Rui;GUO Sheng-nan;Hubei University of Chinese Medicine/Medicinal Plant Research and Development Center of Hubei Province;;Chromatographic fingerprint and its application to quality control of Cocoa powder[J];Science and Technology of Food Industry;2014-05
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved