Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key, Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key, Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Chem. 2021 Jul 30;351:129230. doi: 10.1016/j.foodchem.2021.129230. Epub 2021 Feb 5.
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 °C). Cell membrane was unlikely to contribute to WHC changes of the rehydrated shiitake mushroom due to the loss of integrity.
持水能力（WHC）是评估复水香菇的一个重要因素，因为 WHC 很大程度上影响感官特性。在此，从细胞膜完整性、细胞壁纤维材料状态和蛋白质变性三个方面研究了不同热风干燥温度对复水香菇 WHC 的影响。这三个因素中，蛋白质变性对复水香菇 WHC 的影响最大，因为蛋白质变性与复水后多孔结构的维持密切相关。细胞壁纤维材料状态对 WHC 变化的影响相对较弱，且主要与高温（>80°C）下的 WHC 变化相关。由于细胞膜完整性丧失，其不太可能导致复水香菇 WHC 变化。
