Food and Fermentation Industries >

2021 , Vol. 47 >Issue 3: 95 - 100

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025078

Effects of common grinding and ultrafine grinding on physical properties of Agrocybe cylindracea powder

  • HAO Jingxiao ,
  • SHI Fulei ,
  • HUI Jingru ,
  • CHENG Yangyang ,
  • HUANG Zhanwang
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  • Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China

Received date: 2020-07-17

  Revised date: 2020-08-07

  Online published: 2021-03-08

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Abstract

In order to study the processing adaptability of Agrocybe cylindracea powder and explore the more suitable crushing method, three different varieties of A.cylindracea were used as raw materials in this experiment. First, the coarse powder of A.cylindracea was obtained through common grinding, and then the coarse powder was made into ultrafine powder through ultrafine grinding. And the processing physical characteristics of A.cylindracea coarse powder and ultrafine powder were compared. The results showed that the average value of the median diameter of coarse powder was 84.03 μm, while the average value of ultrafine powder was 24.57 μm. Compared with coarse powder, the particle size of ultrafine powder was significantly reduced. Moreover, with the reduction of particle size, the scanning electron microscope results revealed that the powder surface changed from a lamellar structure to a fluffy structure. Besides, the bulk density became smaller, and the filling ability was reduced. The slip angle and angle of repose became smaller, and the fluidity increased. Furthermore, the water holding capacity and expansion force became smaller and the hydration capacity was reduced. The water solubility index of coarse powder and ultrafine powder both rose first and then decreased and then tends to be gentle as the temperature increased. The water solubility index was highest at 60 ℃, and the water solubility index of ultrafine powder was greater than that of coarse powder. FT-IR analysis showed that there was no significant change in the functional group structure of A.cylindracea powder after ultrafine grinding. Above research shows that the Agrocybe aegerita ultra-fine powder has broad application prospects. Besides, the results of this study provide a theoretical basis for the further processing of A.cylindracea.

Key words： common crushing; ultrafine crushing; Agrocybe cylindracea

Cite this article

HAO Jingxiao , SHI Fulei , HUI Jingru , CHENG Yangyang , HUANG Zhanwang . Effects of common grinding and ultrafine grinding on physical properties of Agrocybe cylindracea powder[J]. Food and Fermentation Industries, 2021 , 47(3) : 95 -100 . DOI: 10.13995/j.cnki.11-1802/ts.025078

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