Effect of Different Cell Wall Disruption Techniques on the Extraction Yields of Functional Components from Fruit Bodies of Phellinus linteus

doi:10.7506/spkx1002-6630-201610005

Abstract

Abstract:

This study compared the effect of ordinary grinding, twin-screw extrusion puffing and fluidized bed opposed jet
mill (FBOJM) on the particle size and morphology of powdered fruit bodies of Phellinus linteus and on the extraction of its
functional components. In comparison with grinding in an ordinary mill, twin-screw extrusion puffing and FBOJM allowed
more complete cell disruption, producing powders with a mean particle size (D50) of 7.44 μm and 5.53 μm, respectively,
which showed increases of 60.4%, 73.4% and 72.8% as well as 53%, 69.5% and 68% in the extraction yields of flavonoids,
polyphenols and crude polysaccharide compared with those of the ordinary powder, respectively. The functional ingredients
could not be completely from the ordinary powder.

Key words: Phellinus linteus fruit body, twin-screw extrusion puffing, fluidized bed opposed jet mill, extraction yield

CLC Number:

TS209

QIAN Hua, CHEN Bin, HUANG Xiaode, ZHU Yuyao, ZHAO Botao. Effect of Different Cell Wall Disruption Techniques on the Extraction Yields of Functional Components from Fruit Bodies of Phellinus linteus[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201610005.

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Effect of Different Cell Wall Disruption Techniques on the Extraction Yields of Functional Components from Fruit Bodies of Phellinus linteus

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