Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China.
Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China.
Food Chem. 2020 Mar 30;309:125738. doi: 10.1016/j.foodchem.2019.125738. Epub 2019 Oct 21.
In the present study, the impact of ultraviolet (UV)-C treatment and ultrafine grinding on the conversion of ergosterol to vitamin D, physiochemical properties, and antioxidant properties of shiitake and Jew's ear was assessed. After exposure to UV-C, vitamin D contents of both the mushroom samples has increased significantly (p < 0.05). Whereas, ultrafine grinding along with UV-C treatment has a synergistic effect on bioconversion of ergosterol to vitamin D and this effect is more prominent in low dose UV-C irradiation groups (2 kJ/m). Ultrafine grinding significantly (p < 0.05) improved the water holding capacity (WHC), water solubility index (WSI) and polysaccharide dissolution rate (PDR). However, UV-C treatment led to insignificant changes in the physiochemical properties of mushroom samples. A significant improvement was also observed in the antioxidant profiles especially tannin contents of mushrooms followed by the ultrafine grinding and UV-C treatment.
在本研究中，评估了紫外线 (UV)-C 处理和超微粉碎对香菇和银耳中麦角固醇向维生素 D 转化、理化性质和抗氧化特性的影响。经 UV-C 照射后，两种蘑菇样品中的维生素 D 含量均显著增加（p < 0.05）。而超微粉碎与 UV-C 处理对麦角固醇向维生素 D 的生物转化具有协同作用，这种作用在低剂量 UV-C 辐照组（2 kJ/m）中更为明显。超微粉碎显著（p < 0.05）提高了持水力（WHC）、水溶性指数（WSI）和多糖溶解率（PDR）。然而，UV-C 处理对蘑菇样品的理化性质没有显著影响。超微粉碎和 UV-C 处理后，蘑菇的抗氧化特性，特别是单宁含量也有显著提高。
