Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 503586
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.
DOI http://dx.doi.org/10.1016/j.jfoodeng.2016.04.009
Department(s) Food Process Engineering
VLAG
FBR Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Cell membrane integrity - Cell wall components - Mushroom - Water holding capacity
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.

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