کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6664888 464280 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of cellular structure and cell wall components on water holding capacity of mushrooms
ترجمه فارسی عنوان
اثرات ساختار سلولی و اجزای دیواره سلولی بر ظرفیت نگهداری آب قارچ
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی
In a sequel of papers we have investigated effects of different physical contributions to the water holding capacity of foods by considering the common white button mushroom (Agaricus bisporus). In the current paper of our sequel, we consider individual contributions of the cellular phase to water holding. The water holding capacity of hydrated mushroom is studied in relation to cell membrane integrity loss and change of state of structural polymers of the cell wall. We show that the loss in water holding capacity after heat treatment is closely correlated with cell membrane integrity loss. The intrinsic water holding capacity of the cell wall components, mostly chitin and proteins also play a role. The contribution of protein manifests largely via a significant response of WHC towards change in pH.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 187, October 2016, Pages 106-113
نویسندگان
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