超微粉碎对香菇柄功能成分和特性的影响  

Effect of Superfine Grinding on Functional Components and Properties of Lentinus edodes Stems

作　　者：高虹[1,2] 史德芳[1,2] 何建军[1,2] 王少华[1,2] 周明[1,2] 张琪[3] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]湖北省农业科技创新中心农产品加工分中心,湖北武汉430064 [3]武汉工程大学化工与制药学院,湖北武汉430064

出　　处：《食品科学》2010年第5期40-43,共4页Food Science

基　　金：国家星火计划项目(2008GA760005);国家食用菌加工技术研发分中心建设项目(农企发(2007)5号)

摘　　要：研究超微粉碎对香菇柄中多糖溶出率、膳食纤维含量和物理特性的影响。结果表明:经超微粉碎之后,香菇柄粉平均粒径降至8.05μm,多糖溶出率提升了1倍多,总膳食纤维含量由43.23%提高到48.91%,可溶性膳食纤维含量由5.66%提高到15.64%,持水力、持油力和膨胀力分别提高了37%、46%和109%。超微粉碎技术大幅提升了香菇柄中活性多糖的利用率,显著改善了其膳食纤维的功能特性,是香菇柄深度开发利用的一条可行途径。The effect of superfine grinding on dissolution rate of polysaccharides, content of dietary fibers and physical properties of Lentinus edodes stems was investigated. Results indicated that Lentinus edodes stems exhibited a doubled increase in dissolution rate of polysaccharides, an increase from 43.23% to 48.91% in total dietary fiber, an increase from 5.66% to 15.64% in soluble dietary fiber, and an enhancement of 37%, 46% and 109% in water-holding capacity, oil-holding capacity and swelling capacity, respectively, when ground to the powder of 8.05 μm in particle size. Therefore, superfine grinding technology will be a feasible approach to the in-depth exploitation of Lentinus edodes stems due to its promotion on utilization rate of polysaccharides and significant improvement on functional properties of dietary fibers.

关 键 词：超微粉碎 香菇柄 多糖 膳食纤维 

分 类 号：Q949.3[生物学—植物学]