Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of <i>Schizophyllum commune</i> Powder

LUO Xiaoli; YANG Ning; ZHOU Pei; CAO Jingjing; ZHANG Shasha; SUN Dafeng

doi:10.13386/j.issn1002-0306.2024050244

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LUO Xiaoli, YANG Ning, ZHOU Pei, et al. Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder[J]. Science and Technology of Food Industry, 2025, 46(8): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050244.

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Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder

1.
Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China
2.
Yunnan Academy of Edible Fungi Industry Development, Kunming 650221, China

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Received Date: May 26, 2024
Available Online: February 12, 2025

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Abstract

Abstract

This study investigates the effects of different pulverization methods on the physicochemical characteristics and nutrient content of Schizophyllum commune powder. We prepared S. commune powder (CG-60, CG-100, CG-150, SG-20, SG-40) with varying degrees of fineness using two methods: Ultrafine and conventional pulverization. We measured and compared the physicochemical characteristics, including color, flowability, fillability, and hydration properties, as well as the nutrient content, such as crude protein, crude polysaccharides, and dietary fiber. The results showed that ultrafine pulverization reduced the tapped density and increased the angles of slide and repose. Although flowability and fillability decreased, the ultrafine powder had a whiter and brighter color. Compared to the conventionally pulverized CG-60 powder, the SG-40 powder obtained through ultrafine pulverization had 77.27%, 6.74%, and 11.63% higher swelling capacity, water holding capacity, and oil holding capacity, respectively. Water solubility index of SG-40 was over four times that of CG-60, and hydration properties improved significantly (P<0.05). The crude protein, crude polysaccharides, and soluble dietary fiber content reached 13.10, 10.47, and 4.27 g/100 g, respectively, significantly higher than in the conventionally pulverized powder (P<0.05). In conclusion, ultrafine pulverization enhanced the hydration properties and nutrient release of S. commune powder. The powder had a finer texture and a whiter, brighter color, though ultrafine pulverization also reduced its flowability and fillability.
- ultrafine pulverization,
- conventional pulverization,
- Schizophyllum commune,
- powder characteristics,
- nutrient content

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Science and Technology of Food Industry

Effects of Ultrafine and Conventional Pulverization on Physicochemical Characteristics and Nutrient Content of Schizophyllum commune Powder

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