Effect of Physical Modification of Mushroom (A. chaxingu) Powders on their Physical and Chemical Properties

The effects of physical modification methods, superfine grinding (SG) and high-pressure processing (HPP), on the physical and chemical properties of mushroom (A. chaxingu) powders were investigated. Scanning electron microscope observations revealed the shape and surface morphology of mushroom powders. The SG powder had smaller particle size and greater bulk density. The HPP powder had lower viscosity and a smaller angle of repose. The SG and HPP powders exhibited a water holding capacity of 3.82 g/g and 3.62 g/g, while the water solubility index was 32.6% and 28.3%, respectively. The chemical analysis indicated greater soluble dietary fiber (SDF) contents (9.63 g/100 g and 7.00 g/100 g), protein solubility (2.51% and 2.25%) and polysaccharide solubility (4.92% and 3.56%) in the SG and HPP powders, respectively. Overall, the application of SG and HPP may provide two novel approaches to achieve greater protein, SDF and polysaccharide contents with desirable properties.