|Title||Effects of cellular structure and cell wall components on water holding capacity of mushrooms|
|Author(s)||Paudel, Ekaraj; Boom, Remko M.; Haaren, Els van; Siccama, Joanne; Sman, Ruud G.M. van der|
|Source||Journal of Food Engineering 187 (2016). - ISSN 0260-8774 - p. 106 - 113.|
Food Process Engineering
FBR Food Technology
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Cell membrane integrity - Cell wall components - Mushroom - Water holding capacity|
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.