发表状态 | 已发表Published |
题名 | Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear |
作者 | |
发表日期 | 2020-03-30 |
发表期刊 | Food Chemistry
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ISSN/eISSN | 0308-8146 |
卷号 | 309 |
摘要 | In the present study, the impact of ultraviolet (UV)-C treatment and ultrafine grinding on the conversion of ergosterol to vitamin D, physiochemical properties, and antioxidant properties of shiitake and Jew's ear was assessed. After exposure to UV-C, vitamin D contents of both the mushroom samples has increased significantly (p < 0.05). Whereas, ultrafine grinding along with UV-C treatment has a synergistic effect on bioconversion of ergosterol to vitamin D and this effect is more prominent in low dose UV-C irradiation groups (2 kJ/m). Ultrafine grinding significantly (p < 0.05) improved the water holding capacity (WHC), water solubility index (WSI) and polysaccharide dissolution rate (PDR). However, UV-C treatment led to insignificant changes in the physiochemical properties of mushroom samples. A significant improvement was also observed in the antioxidant profiles especially tannin contents of mushrooms followed by the ultrafine grinding and UV-C treatment. |
关键词 | UV-C treatment Ultrafine grinding Ergosterol Vitamin D2 Physiochemical properties Antioxidant activity |
DOI | 10.1016/j.foodchem.2019.125738 |
URL | 查看来源 |
收录类别 | SCIE |
语种 | 英语English |
WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
WOS类目 | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
WOS记录号 | WOS:000501322500053 |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | https://repository.uic.edu.cn/handle/39GCC9TT/1087 |
专题 | 理工科技学院 |
通讯作者 | Xu, Baojun |
作者单位 | Food Science and Technology Programme,Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,China |
第一作者单位 | 北师香港浸会大学 |
通讯作者单位 | 北师香港浸会大学 |
推荐引用方式 GB/T 7714 | Xu, Ziyun,Meenu, Maninder,Xu, Baojun. Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear[J]. Food Chemistry, 2020, 309. |
APA | Xu, Ziyun, Meenu, Maninder, & Xu, Baojun. (2020). Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear. Food Chemistry, 309. |
MLA | Xu, Ziyun,et al."Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew's ear". Food Chemistry 309(2020). |
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