Effect of superfine grinding on the physicochemical properties of straw mushroom ( Volvariella volvacea ) powders rich in vitamin D 2

Journal of Food Processing and PreservationVolume 46, Issue 12 e17192 ORIGINAL ARTICLE Effect of superfine grinding on the physicochemical properties of straw mushroom (Volvariella volvacea) powders rich in vitamin D2 Jiaqi Xu, Jiaqi Xu Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China School of Food and Biological Engineering, Hefei University of Technology, Hefei, ChinaSearch for more papers by this authorYong Liu, Corresponding Author Yong Liu [email protected] School of Food and Biological Engineering, Hefei University of Technology, Hefei, China Correspondence Yong Liu and Junhui Wang, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Email: [email protected] and [email protected]Search for more papers by this authorNing Zhang, Ning Zhang School of Food and Biological Engineering, Hefei University of Technology, Hefei, ChinaSearch for more papers by this authorShanqiang Xiong, Shanqiang Xiong School of Food and Biological Engineering, Hefei University of Technology, Hefei, ChinaSearch for more papers by this authorLei Zhang, Lei Zhang Sericultural Research Institute, Anhui Academy of Agricultural Sciences, Hefei, ChinaSearch for more papers by this authorJunhui Wang, Corresponding Author Junhui Wang [email protected] Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China School of Food and Biological Engineering, Hefei University of Technology, Hefei, China Correspondence Yong Liu and Junhui Wang, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Email: [email protected] and [email protected]Search for more papers by this author Jiaqi Xu, Jiaqi Xu Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China School of Food and Biological Engineering, Hefei University of Technology, Hefei, ChinaSearch for more papers by this authorYong Liu, Corresponding Author Yong Liu [email protected] School of Food and Biological Engineering, Hefei University of Technology, Hefei, China Correspondence Yong Liu and Junhui Wang, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Email: [email protected] and [email protected]Search for more papers by this authorNing Zhang, Ning Zhang School of Food and Biological Engineering, Hefei University of Technology, Hefei, ChinaSearch for more papers by this authorShanqiang Xiong, Shanqiang Xiong School of Food and Biological Engineering, Hefei University of Technology, Hefei, ChinaSearch for more papers by this authorLei Zhang, Lei Zhang Sericultural Research Institute, Anhui Academy of Agricultural Sciences, Hefei, ChinaSearch for more papers by this authorJunhui Wang, Corresponding Author Junhui Wang [email protected] Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China School of Food and Biological Engineering, Hefei University of Technology, Hefei, China Correspondence Yong Liu and Junhui Wang, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Email: [email protected] and [email protected]Search for more papers by this author First published: 23 September 2022 https://doi.org/10.1111/jfpp.17192Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract In this study, straw mushroom (Volvariella volvacea) powders (SMPs) rich in vitamin D2 were prepared by ultraviolet-B irradiation and superfine grinding. And effect of superfine grinding on the physicochemical properties of SMPs was investigated. Results indicated that the specific surface area, cell wall breakage ratio, hydration characteristics, and thermal stability of SMPs increased significantly with decreasing particle size, while the oil holding capacity, fluidity, and bulk density decreased. Superfine grinding did not destroy the main chemical structure of SMPs and improved the solubility of proteins, polysaccharides, vitamin D2, and ergosterol of SMPs. The results have positive implications for the resource development of straw mushroom and the promotion of food products containing vitamin D2. Novelty impact statement The conversion of ergosterol into vitamin D2 in straw mushroom was promoted by ultraviolet (UV)-B irradiation. Straw mushroom powders (SMPs) rich in vitamin D2 were prepared by superfine grinding. The effect of superfine grinding on the physicochemical properties of SMPs rich in vitamin D2 for the first time. CONFLICT OF INTEREST The authors have no conflicts of interest to declare for this article. 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