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Thermal stability and characteristics of enoki mushroom dietary fiber by autoclaving pretreatment combined with enzymatic hydrolysis
This study is based on Flammulina velutipes (enoki mushroom) cultivation farm and considers the existing equipment conditions. As a large number of autoclaves are commonly used for pretreatment and sterilization of bulk bags in mushroom cultivation farms, this situation has been integrated into the...
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| Published in: | Journal of thermal analysis and calorimetry 2023-07, Vol.148 (14), p.6807-6818 |
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| container_title | Journal of thermal analysis and calorimetry |
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| creator | Lin, Chun-Ping Liu, Yi-Hsuan Wang, Shu-Xuan Tai, Tien-Chi Tsai, Shu-Yao |
| description | This study is based on
Flammulina velutipes
(enoki mushroom) cultivation farm and considers the existing equipment conditions. As a large number of autoclaves are commonly used for pretreatment and sterilization of bulk bags in mushroom cultivation farms, this situation has been integrated into the research design. Actually, most of the enoki mushroom fiber is insoluble dietary fiber (IDF), which is not in favor of its development. Conversion of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF) is a regular method for better use of dietary fiber in the food industry. Here, autoclaving treatment was conducted for 10 min, and then combined with the enzymatic hydrolysis and adjusting the solid–liquid ratio to 20% (w v
–1
), the extraction rate of enoki mushroom SDF increased from 7.55 to 11.48 mass%, which is the best conversion ratio; it was also found that its glucose content increased by 1.82 mg g
–1
. Furthermore, through the analysis of liquid chromatography, microstructure, and specific functional groups, it was confirmed that autoclaving pretreatment combined with the use of enzymatic hydrolysis can convert the almost cellulose structure of enoki mushroom into natural additives of SDF and IDF; they can be extensively used in food processing. In addition, a scanning rate of 4 °C min
–1
was selected as the reference benchmark for comparing the thermal stability and characteristics. From the perspective of the onset temperature of the crystallization reaction, IDF is approximately 220 °C, while SDF begins to exhibit a crystallization exothermic reaction at around 230 °C. In terms of thermal decomposition reaction, SDF has a higher onset temperature of exothermic decomposition above 280 °C, while IDF is only around 270 °C. The enthalpy of exothermic decomposition is also different between the two, with SDF having a value approximately twice that of IDF (27 kJ kg
–1
) Overall, using autoclaving combined with enzymatic extraction, the issues with products with unsalable period and poor selling appearance can be solved, and the high-quality dietary fiber also can be used for food additives, realizing agricultural waste reduction and added value to circular economy for SDG12 by responsible consumption and production. |
| doi_str_mv | 10.1007/s10973-023-12247-5 |
| format | article |
| fullrecord | <record><control><sourceid>gale_proqu</sourceid><recordid>TN_cdi_proquest_journals_2830306732</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A754967574</galeid><sourcerecordid>A754967574</sourcerecordid><originalsourceid>FETCH-LOGICAL-c343t-e45961c1b6892f2ad27a91f623433eb1b1304e3cd1c172d0e3106d41ec45fd3d3</originalsourceid><addsrcrecordid>eNp9kc1u1TAQRiMEEqXwAqwsddVFWv8k8c2yqgpUqlQJytpy7PGN28S-2A40rHlwBoJUdYO88Mg-Z2zNV1XvGT1jlMrzzGgvRU25qBnnjazbF9URa3e7mve8e4m1wLpjLX1dvcn5nlLa95QdVb_uRkiznkguevCTLyvRwRIz6qRNgeRz8SaT6AiE-ODJvOQxxTgT66HotBLnB0hkQG0p0Uz6uw97ckhQEugyQyjExHnwASz54cuIbX6us8amZFxtitOafX5bvXJ6yvDu335cff1wdXf5qb65_Xh9eXFTG9GIUkPT9h0zbOh2PXdcWy51z1zH8VbAwAYmaAPCWGQktxQEo51tGJimdVZYcVydbH0PKX5bIBd1H5cU8EnFd4IK2knBkTrbqL2eQPngYsFZ4LIwexMDOI_nF7Jt-k62skHh9JmATIHHstdLzur6y-fnLN9Yk2LOCZw6JD_jIBWj6k-UaotSYZTqb5SqRUlsUkY47CE9_fs_1m-znaOM</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2830306732</pqid></control><display><type>article</type><title>Thermal stability and characteristics of enoki mushroom dietary fiber by autoclaving pretreatment combined with enzymatic hydrolysis</title><source>Springer Link</source><creator>Lin, Chun-Ping ; Liu, Yi-Hsuan ; Wang, Shu-Xuan ; Tai, Tien-Chi ; Tsai, Shu-Yao</creator><creatorcontrib>Lin, Chun-Ping ; Liu, Yi-Hsuan ; Wang, Shu-Xuan ; Tai, Tien-Chi ; Tsai, Shu-Yao</creatorcontrib><description>This study is based on
Flammulina velutipes
(enoki mushroom) cultivation farm and considers the existing equipment conditions. As a large number of autoclaves are commonly used for pretreatment and sterilization of bulk bags in mushroom cultivation farms, this situation has been integrated into the research design. Actually, most of the enoki mushroom fiber is insoluble dietary fiber (IDF), which is not in favor of its development. Conversion of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF) is a regular method for better use of dietary fiber in the food industry. Here, autoclaving treatment was conducted for 10 min, and then combined with the enzymatic hydrolysis and adjusting the solid–liquid ratio to 20% (w v
–1
), the extraction rate of enoki mushroom SDF increased from 7.55 to 11.48 mass%, which is the best conversion ratio; it was also found that its glucose content increased by 1.82 mg g
–1
. Furthermore, through the analysis of liquid chromatography, microstructure, and specific functional groups, it was confirmed that autoclaving pretreatment combined with the use of enzymatic hydrolysis can convert the almost cellulose structure of enoki mushroom into natural additives of SDF and IDF; they can be extensively used in food processing. In addition, a scanning rate of 4 °C min
–1
was selected as the reference benchmark for comparing the thermal stability and characteristics. From the perspective of the onset temperature of the crystallization reaction, IDF is approximately 220 °C, while SDF begins to exhibit a crystallization exothermic reaction at around 230 °C. In terms of thermal decomposition reaction, SDF has a higher onset temperature of exothermic decomposition above 280 °C, while IDF is only around 270 °C. The enthalpy of exothermic decomposition is also different between the two, with SDF having a value approximately twice that of IDF (27 kJ kg
–1
) Overall, using autoclaving combined with enzymatic extraction, the issues with products with unsalable period and poor selling appearance can be solved, and the high-quality dietary fiber also can be used for food additives, realizing agricultural waste reduction and added value to circular economy for SDG12 by responsible consumption and production.</description><identifier>ISSN: 1388-6150</identifier><identifier>EISSN: 1588-2926</identifier><identifier>DOI: 10.1007/s10973-023-12247-5</identifier><language>eng</language><publisher>Cham: Springer International Publishing</publisher><subject>Agricultural wastes ; Analysis ; Analytical Chemistry ; Autoclaving ; Cellulose ; Chemistry ; Chemistry and Materials Science ; Conversion ratio ; Crystallization ; Cultivation ; Decomposition ; Decomposition reactions ; Dietary fiber ; Enthalpy ; Exothermic reactions ; Fiber in human nutrition ; Food additives ; Food processing industry ; Functional groups ; Hydrolysis ; Inorganic Chemistry ; Liquid chromatography ; Measurement Science and Instrumentation ; Mushrooms ; Physical Chemistry ; Polymer Sciences ; Pretreatment ; Sterilization ; Thermal decomposition ; Thermal stability</subject><ispartof>Journal of thermal analysis and calorimetry, 2023-07, Vol.148 (14), p.6807-6818</ispartof><rights>Akadémiai Kiadó, Budapest, Hungary 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><rights>COPYRIGHT 2023 Springer</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c343t-e45961c1b6892f2ad27a91f623433eb1b1304e3cd1c172d0e3106d41ec45fd3d3</cites><orcidid>0000-0001-8436-4626</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,786,790,27957,27958</link.rule.ids></links><search><creatorcontrib>Lin, Chun-Ping</creatorcontrib><creatorcontrib>Liu, Yi-Hsuan</creatorcontrib><creatorcontrib>Wang, Shu-Xuan</creatorcontrib><creatorcontrib>Tai, Tien-Chi</creatorcontrib><creatorcontrib>Tsai, Shu-Yao</creatorcontrib><title>Thermal stability and characteristics of enoki mushroom dietary fiber by autoclaving pretreatment combined with enzymatic hydrolysis</title><title>Journal of thermal analysis and calorimetry</title><addtitle>J Therm Anal Calorim</addtitle><description>This study is based on
Flammulina velutipes
(enoki mushroom) cultivation farm and considers the existing equipment conditions. As a large number of autoclaves are commonly used for pretreatment and sterilization of bulk bags in mushroom cultivation farms, this situation has been integrated into the research design. Actually, most of the enoki mushroom fiber is insoluble dietary fiber (IDF), which is not in favor of its development. Conversion of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF) is a regular method for better use of dietary fiber in the food industry. Here, autoclaving treatment was conducted for 10 min, and then combined with the enzymatic hydrolysis and adjusting the solid–liquid ratio to 20% (w v
–1
), the extraction rate of enoki mushroom SDF increased from 7.55 to 11.48 mass%, which is the best conversion ratio; it was also found that its glucose content increased by 1.82 mg g
–1
. Furthermore, through the analysis of liquid chromatography, microstructure, and specific functional groups, it was confirmed that autoclaving pretreatment combined with the use of enzymatic hydrolysis can convert the almost cellulose structure of enoki mushroom into natural additives of SDF and IDF; they can be extensively used in food processing. In addition, a scanning rate of 4 °C min
–1
was selected as the reference benchmark for comparing the thermal stability and characteristics. From the perspective of the onset temperature of the crystallization reaction, IDF is approximately 220 °C, while SDF begins to exhibit a crystallization exothermic reaction at around 230 °C. In terms of thermal decomposition reaction, SDF has a higher onset temperature of exothermic decomposition above 280 °C, while IDF is only around 270 °C. The enthalpy of exothermic decomposition is also different between the two, with SDF having a value approximately twice that of IDF (27 kJ kg
–1
) Overall, using autoclaving combined with enzymatic extraction, the issues with products with unsalable period and poor selling appearance can be solved, and the high-quality dietary fiber also can be used for food additives, realizing agricultural waste reduction and added value to circular economy for SDG12 by responsible consumption and production.</description><subject>Agricultural wastes</subject><subject>Analysis</subject><subject>Analytical Chemistry</subject><subject>Autoclaving</subject><subject>Cellulose</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Conversion ratio</subject><subject>Crystallization</subject><subject>Cultivation</subject><subject>Decomposition</subject><subject>Decomposition reactions</subject><subject>Dietary fiber</subject><subject>Enthalpy</subject><subject>Exothermic reactions</subject><subject>Fiber in human nutrition</subject><subject>Food additives</subject><subject>Food processing industry</subject><subject>Functional groups</subject><subject>Hydrolysis</subject><subject>Inorganic Chemistry</subject><subject>Liquid chromatography</subject><subject>Measurement Science and Instrumentation</subject><subject>Mushrooms</subject><subject>Physical Chemistry</subject><subject>Polymer Sciences</subject><subject>Pretreatment</subject><subject>Sterilization</subject><subject>Thermal decomposition</subject><subject>Thermal stability</subject><issn>1388-6150</issn><issn>1588-2926</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kc1u1TAQRiMEEqXwAqwsddVFWv8k8c2yqgpUqlQJytpy7PGN28S-2A40rHlwBoJUdYO88Mg-Z2zNV1XvGT1jlMrzzGgvRU25qBnnjazbF9URa3e7mve8e4m1wLpjLX1dvcn5nlLa95QdVb_uRkiznkguevCTLyvRwRIz6qRNgeRz8SaT6AiE-ODJvOQxxTgT66HotBLnB0hkQG0p0Uz6uw97ckhQEugyQyjExHnwASz54cuIbX6us8amZFxtitOafX5bvXJ6yvDu335cff1wdXf5qb65_Xh9eXFTG9GIUkPT9h0zbOh2PXdcWy51z1zH8VbAwAYmaAPCWGQktxQEo51tGJimdVZYcVydbH0PKX5bIBd1H5cU8EnFd4IK2knBkTrbqL2eQPngYsFZ4LIwexMDOI_nF7Jt-k62skHh9JmATIHHstdLzur6y-fnLN9Yk2LOCZw6JD_jIBWj6k-UaotSYZTqb5SqRUlsUkY47CE9_fs_1m-znaOM</recordid><startdate>20230701</startdate><enddate>20230701</enddate><creator>Lin, Chun-Ping</creator><creator>Liu, Yi-Hsuan</creator><creator>Wang, Shu-Xuan</creator><creator>Tai, Tien-Chi</creator><creator>Tsai, Shu-Yao</creator><general>Springer International Publishing</general><general>Springer</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope><orcidid>https://orcid.org/0000-0001-8436-4626</orcidid></search><sort><creationdate>20230701</creationdate><title>Thermal stability and characteristics of enoki mushroom dietary fiber by autoclaving pretreatment combined with enzymatic hydrolysis</title><author>Lin, Chun-Ping ; Liu, Yi-Hsuan ; Wang, Shu-Xuan ; Tai, Tien-Chi ; Tsai, Shu-Yao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c343t-e45961c1b6892f2ad27a91f623433eb1b1304e3cd1c172d0e3106d41ec45fd3d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Agricultural wastes</topic><topic>Analysis</topic><topic>Analytical Chemistry</topic><topic>Autoclaving</topic><topic>Cellulose</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Conversion ratio</topic><topic>Crystallization</topic><topic>Cultivation</topic><topic>Decomposition</topic><topic>Decomposition reactions</topic><topic>Dietary fiber</topic><topic>Enthalpy</topic><topic>Exothermic reactions</topic><topic>Fiber in human nutrition</topic><topic>Food additives</topic><topic>Food processing industry</topic><topic>Functional groups</topic><topic>Hydrolysis</topic><topic>Inorganic Chemistry</topic><topic>Liquid chromatography</topic><topic>Measurement Science and Instrumentation</topic><topic>Mushrooms</topic><topic>Physical Chemistry</topic><topic>Polymer Sciences</topic><topic>Pretreatment</topic><topic>Sterilization</topic><topic>Thermal decomposition</topic><topic>Thermal stability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lin, Chun-Ping</creatorcontrib><creatorcontrib>Liu, Yi-Hsuan</creatorcontrib><creatorcontrib>Wang, Shu-Xuan</creatorcontrib><creatorcontrib>Tai, Tien-Chi</creatorcontrib><creatorcontrib>Tsai, Shu-Yao</creatorcontrib><collection>CrossRef</collection><collection>Gale In Context: Science</collection><jtitle>Journal of thermal analysis and calorimetry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lin, Chun-Ping</au><au>Liu, Yi-Hsuan</au><au>Wang, Shu-Xuan</au><au>Tai, Tien-Chi</au><au>Tsai, Shu-Yao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal stability and characteristics of enoki mushroom dietary fiber by autoclaving pretreatment combined with enzymatic hydrolysis</atitle><jtitle>Journal of thermal analysis and calorimetry</jtitle><stitle>J Therm Anal Calorim</stitle><date>2023-07-01</date><risdate>2023</risdate><volume>148</volume><issue>14</issue><spage>6807</spage><epage>6818</epage><pages>6807-6818</pages><issn>1388-6150</issn><eissn>1588-2926</eissn><abstract>This study is based on
Flammulina velutipes
(enoki mushroom) cultivation farm and considers the existing equipment conditions. As a large number of autoclaves are commonly used for pretreatment and sterilization of bulk bags in mushroom cultivation farms, this situation has been integrated into the research design. Actually, most of the enoki mushroom fiber is insoluble dietary fiber (IDF), which is not in favor of its development. Conversion of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF) is a regular method for better use of dietary fiber in the food industry. Here, autoclaving treatment was conducted for 10 min, and then combined with the enzymatic hydrolysis and adjusting the solid–liquid ratio to 20% (w v
–1
), the extraction rate of enoki mushroom SDF increased from 7.55 to 11.48 mass%, which is the best conversion ratio; it was also found that its glucose content increased by 1.82 mg g
–1
. Furthermore, through the analysis of liquid chromatography, microstructure, and specific functional groups, it was confirmed that autoclaving pretreatment combined with the use of enzymatic hydrolysis can convert the almost cellulose structure of enoki mushroom into natural additives of SDF and IDF; they can be extensively used in food processing. In addition, a scanning rate of 4 °C min
–1
was selected as the reference benchmark for comparing the thermal stability and characteristics. From the perspective of the onset temperature of the crystallization reaction, IDF is approximately 220 °C, while SDF begins to exhibit a crystallization exothermic reaction at around 230 °C. In terms of thermal decomposition reaction, SDF has a higher onset temperature of exothermic decomposition above 280 °C, while IDF is only around 270 °C. The enthalpy of exothermic decomposition is also different between the two, with SDF having a value approximately twice that of IDF (27 kJ kg
–1
) Overall, using autoclaving combined with enzymatic extraction, the issues with products with unsalable period and poor selling appearance can be solved, and the high-quality dietary fiber also can be used for food additives, realizing agricultural waste reduction and added value to circular economy for SDG12 by responsible consumption and production.</abstract><cop>Cham</cop><pub>Springer International Publishing</pub><doi>10.1007/s10973-023-12247-5</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0001-8436-4626</orcidid></addata></record> |
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| ispartof | Journal of thermal analysis and calorimetry, 2023-07, Vol.148 (14), p.6807-6818 |
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| subjects | Agricultural wastes Analysis Analytical Chemistry Autoclaving Cellulose Chemistry Chemistry and Materials Science Conversion ratio Crystallization Cultivation Decomposition Decomposition reactions Dietary fiber Enthalpy Exothermic reactions Fiber in human nutrition Food additives Food processing industry Functional groups Hydrolysis Inorganic Chemistry Liquid chromatography Measurement Science and Instrumentation Mushrooms Physical Chemistry Polymer Sciences Pretreatment Sterilization Thermal decomposition Thermal stability |
| title | Thermal stability and characteristics of enoki mushroom dietary fiber by autoclaving pretreatment combined with enzymatic hydrolysis |
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