不同粉碎方法对杏鲍菇超微粉体物化性质的影响

Effects of Micronization Methods on Physicochemical Properties of Pleurotus eryngii Powders

摘要:

将杏鲍菇帽柄分开切成片干燥后，分别采用三种不同的粉碎方式获得了六种粉体。比较研究了气流粉碎与研磨粉碎、剪切粉碎对菌粉的特性影响。与剪切和研磨粉碎相比，气流粉碎更有效的减小粉体的粒径（帽14.16和柄13.16 μm）。菌帽比菌柄拥有较高的灰分、脂肪和蛋白质（18.34 g/100 g，干基）含量。相同材料（帽或柄），和其他粉碎相比，气流粉碎粉体的容积密度、比表面积、流动性、水溶性指数和蛋白质及多糖溶出率均较大（p<0.05），但持水性和溶胀率较低。采用相同的超微粉碎方法获得的杏鲍菇帽的粉体比柄的粉体拥有更高水溶性指数、膨胀率、容积密度、多糖溶出率。相同的湿度环境下，气流粉碎粉体的水分活度（Aw）小于研磨粉碎粉体和剪切粉碎粉体，菌帽粉体比菌柄粉体Aw低。杏鲍菇不同粉体在25 ℃时的等温吸湿曲线最优回归方程为Oswin模型, 其拥有最高的回归系数（0.9902-0.9943）和最低的误差。

Abstract:

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 13.16 μm) 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 (p<0.05), 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.