Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664888 | Journal of Food Engineering | 2016 | 8 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ekaraj Paudel, Remko M. Boom, Els van Haaren, Joanne Siccama, Ruud G.M. van der Sman,