Effect of Extraction Method on Functional Properties of Dietary Fibre from Auricularia auricula

Abstract:

Extraction method by which auricularia auricula was treated affects the phytochemical composition and properties of the fibre-rich powders. Factor such as the solvent used was studied, and the significance of such changes was largely dependent on the alkali liquor. Among the auricularia auricula phytochemicals, crude protein, glucosamine, fat and carbohydrate were quantified. Crude protein ranged from 9.98% to 4.40%, and fat ranged from 2.51% to 3.71%, and carbohydrate ranged from 88.21% to91.66%, the content being affected by the solvent, in some cases. Dietary fibre (DF) from alkali liquor treatments had significantly higher amounts of glucosamine than samples extracted by water. The water-holding capacity (WHC), water retention capacity (WRC) and oil-binding capacity (OBC) of fibres from alkali liquor treatments were decreased by 51.4, 48.1, and-3.8%, respectively. The cation exchange capacities (CEC) was significantly lower from alkali liquor treatments, and CEC was only 0.02 meq/g fibres that decreased by 95.4%. The results showed that, in order to preserve the DF quality, the extraction solvent should be important. DF functional properties might be degraded or modified.

• Periodical: Applied Mechanics and Materials (Volume 140)
• Pages: 314-318
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.140.314
• Online since: November 2011
• Authors: Yong Jun Zhang, Jie Min He, Li Yun Zhu, Hui Jin, Jia Li
• Keywords: Auricularia auricula, Dietary Fibre, Extracting Process, Functional Property

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