期刊
FOOD CHEMISTRY
卷 351, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129230
关键词
Water holding capacity; Shiitake mushroom; Protein denaturation; Cell wall fibrous material; Cell membrane integrity
资金
- National Key Research and Development Program of China [2018YFD0700200]
Protein denaturation plays the most important role in affecting the WHC of rehydrated shiitake mushrooms, while the status of cell wall fibrous material has a relatively weak impact. Loss of cell membrane integrity is unlikely to contribute to WHC changes in rehydrated shiitake mushrooms.
Water holding capacity (WHC) is an important factor for the evaluation of rehydrated shiitake mushroom as WHC largely affects sensory attributes. Here, WHC of the rehydrated shiitake mushroom as affected by different hot-air drying temperature was investigated from aspects of cell membrane integrity, status of cell wall fibrous material and protein denaturation. Among the three factors, protein denaturation played the most important role to affect the WHC of rehydrated mushroom as protein denaturation was closely related to the maintenance of porous structure after rehydration. Effect of status of the cell wall fibrous material to the WHC changes was relatively weak and was largely correlated to the WHC changes at high temperature (>80 degrees C). Cell membrane was unlikely to contribute to WHC changes of the rehydrated shiitake mushroom due to the loss of integrity.
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