Effects on Physicochemical and Dissolution Characteristics of Lentinus edodes Stem Powder by Jet Milling

Weitao WANG; Ben NIU; Ruiling LIU; Hangjun CHEN; Xiangjun FANG; Weijie WU; Haiyan GAO; Honglei MU

doi:10.13386/j.issn1002-0306.2023030091

Shipin gongye ke-ji (Dec 2023)

Effects on Physicochemical and Dissolution Characteristics of Lentinus edodes Stem Powder by Jet Milling

Weitao WANG,
Ben NIU,
Ruiling LIU,
Hangjun CHEN,
Xiangjun FANG,
Weijie WU,
Haiyan GAO,
Honglei MU

Affiliations

Weitao WANG: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Ben NIU: Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Postharvest Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China
Ruiling LIU: Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Postharvest Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China
Hangjun CHEN: Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Postharvest Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China
Xiangjun FANG: Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Postharvest Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China
Weijie WU: Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Postharvest Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China
Haiyan GAO: Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Postharvest Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China
Honglei MU: Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Postharvest Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruit and Vegetable Preservation and Processing Technology of Zhejiang Province, Key Laboratory of Fruit and Vegetable Preservation and Processing of China Light Industry, Hangzhou 310021, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2023030091
Journal volume & issue: Vol. 44, no. 23
pp. 101 – 109

Abstract

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In order to increase the utilization rate of shiitake mushroom by-products, the shiitake mushroom stem was crushed after superfine grinding with a jet mill, with coarse powder and 40 mesh powder as the control. The effect of jet milling on the physicochemical properties of shiitake mushroom stem powder and the dissolution amount of functional components represented by ergosterol and polysaccharides were studied. The cumulative dissolution rate of ergosterol and polysaccharides was fitted by the Weibull model. The results showed that after superfine grinding by jet milling, the average particle size (D50) of powder decreased to 3.21 μm, bulk density, tap density and L* value increased from 0.15 g/mL to 0.25 g/mL, 0.23 g/mL to 0.42 g/mL, 65.31 to 73.49, respectively. The superfine powder fluidity, water holding capacity and swelling capacity were significantly enhanced (P<0.05). The cumulative dissolution 50% of the time (T50) of ergosterol and polysaccharide in superfine powder was reduced by 2.56 min and 8.14 min, respectively, compared with coarse powder. And cumulative dissolution rate at 45 min (Q45) increased by 10.88% and 19.15%, respectively. The powder properties and the dissolution rate of the functional ingredients were improved, after the jet milling to treat the shiitake mushroom stem, which was conducive to the comprehensive utilization of shiitake mushroom by-products.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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