Effects of Different Superfine Grindings on the Structural and Nutritional Properties of Hericium erinaceus Mushrooms

This study investigated the effects of three superfine grinding operations on the structural, physicochemical and nutritional properties of various Hericium erinaceus . Results showed wide diversity in particle size, nutritional composition and hydration properties among different H . erinaceus . Abnormal variety had similar nutritional quality but differed in structure and hydration properties from normal variety. The grinding operation had significant effects on the structural, physicochemical and nutritional properties of powder, explaining 20.7%–96.8% of the total variance. Superfine grinding operation significantly reduced the average D50 (13.04–15.37 μm), Span (1.29–1.37) and water holding capacity (4.00–4.48 g/g) by 6.1%–20.3%, 1.4%–7.2%, and 20.1%–28.7%, respectively, butincreased the content of protein (12.52%–14.77%), polysaccharide (10.87%–20.07%) and soluble dietary fiber (12.05%–14.44%), water solubility index (37.74%–44.89%) and swelling capacity (5.63%–7.35%) by 45.6%–71.7%, 6.2%–96.0%, 17.8%–41.2%, 5.0%–24.8%, and 13.1%–47.6%, respectively. Pearson correlation analysis showed that structural parameters were significantly related to content of protein, polyphenol, polysaccharide and hydration properties. These results contributed to a better understanding of the variation and relationship between structural and nutritional quality of H . erinaceus superfine powder.