Preparation and Characterization of Lentinus edodes Stalks Fibers and Its Effect on Egg White Gel Properties

In this study,the edible fungus fibers were prepared by wet beating,bleaching and enzyme treatment on Lentinus edodes stalks. The properties of the fibers were evaluated by measuring thein soluble dietary fiber contents,water absorption,oil absorption and swelling power. Then,the treated fibers were mixed with egg white in different proportions to analyze the related physical and chemical characteristics. The results showed that,thein soluble dietary fiber contents of the treated samples increased to some extent,and the fiber content after enzyme treatment was the highest,reached 83.41%±0.15%. Their capacities for water binding,oil binding and expansibility were 7.45~9.71 g/g,0.98~1.84 g/g,and 7.12~8.90 mL/g,respectively. When the addition amount of fiber was less than 2%,the cooking loss rate decreased with the increasing of fiber due to the good water retention. The pH value of gels ranged from 7.98±0.04 to 6.62±0.12. In the colorimetric test,the fiber obtained by bleaching had the least influence on the gel color. Compared with the control group,Lentinus edodes fibers improved the texture properties of the gel,and the samples had better chewing degree and hardness. It was proved that egg white gel properties could be significantly improved by adding Lentinus edodes fibers. It was proved that Lentinus edodes stalks could be bleaching treated to prepare fiber to make a better composite gel with egg white,providing a potential approach for meat alternatives.