Determination of Optimum Conditions for Cell-wall Destruction of Auricularia auricula Mycelia under the Synergistic Effect of Ultrasonic Waves and Repeated Freeze-thaw Cycles

We aimed to investigate the synergistic effects of ultrasonic waves and repeated freeze-thaw cycles on cel-wal destruction of Auricularia auric-ula mycelia, and determine the best combination of conditions for cel-wal destruc-tion of Auricularia auricula mycelia. [Method] The effects of destruction time, added water, destruction times, freeze time and number of freeze-thaw cycles during ultra-sonic treatment on polysaccharide yield were investigated by single-factor test in our research. The optimum conditions for cel-wal destruction of Auricularia auricula mycelia by the synergistic effect of ultrasonic waves and repeated freeze-thaw cycles were ascertained by orthogonal test. [Result] The results of single test indicated the best combination of conditions was as fol ows： freeze time, 30 min; destruction time, 20 min; added water, 15 times; destruction times, 2 times; number of freeze-thaw cycles, 3 cycles. The results of orthogonal test indicated the influencing factors ranked as destruction time 〉 destruction times 〉 freeze time. The best combination of conditions was as fol ows： freeze time, 30 min; destruction time, 25 min; destruc-tion times, 2 times. Under above conditions, the polysaccharide yield reached 57.76 mg/g. [Conclusion] This research would provide a basis and reference for practical production.

Preparation technology of ultra-fine powders of Auricularia auricular

Conventional mechanical method and mechanical method combined with vacuum freeze-drying technology were used to make the ultra-fine powders of edible fungus (Auricularia auricular). The content of basic nutrients, amino acid, micro structure and their properties of raw edible fungus and the edible fungus powders obtained with the two methods were analyzed and compared. The granularity size and micro-structure of the pulverized samples were analyzed by SEM and TEM technology. The average granularity size of the edible fungus powder obtained with mechanical method was 1–5 μm, while that obtained with mechanical method combined with vacuum freeze-drying process was 0.5–1 μm. The ultra-fine powders of edible fungus obtained with the two methods had better water recovery capability and quality, and their preserving time was longer than that of raw edible fungus. All the properties of the ultra-fine powders of edible fungus obtained with the vacuum freeze-drying technology were evidently superior to that of the conventional mechanical method. Keywords Auricularia auricula - Edible fungus - Ultra-fine powders - Vacuum freeze-drying CLC number TS205 Document code B Biography: YANG Chun-yu (1975), female, Ph. D. in Engineering Technology Center of Forestry and Wood Workine, Machinery, Northeast Forestry University, Harbin 150040, P. R. China.Responsible editor: Zhu Hong

Effect of Freeze-Thaw on Water Stability of Aggregates in a Black Soil of Northeast China

Soil aggregate stability,an important index of the physical characteristics of a soil,can provide a good indication of a soil’s erodibility,and deserves special consideration in regions with cold climate.The objective of this study was to study the effect of freeze-thaw on soil water-stable aggregates in the black soil region of Northeast China.Samples of a typical black soil in the region were collected to measure water-stable aggregates after freeze-thaw under different conditions(i.e.,initial moisture contents,freezethaw cycles and freezing temperatures)by wet-sieving into eight particle size groups(>10,10–6,6–5,5–3,3–2,2–1,1–0.5,and0.5–0.25 mm).Freeze-thaw had the most effect on aggregate stability when the samples had an initial moisture content of 400 g kg-1.The water-stable aggregates of the four larger particle size groups(>5,5–3,3–2,and 2–1 mm)reached a peak stability value,but those of the two smaller particle size groups(1–0.5 and 0.5–0.25 mm)reached a minimum value when the soil moisture content was 400 g kg-1.Water-stable aggregates of the four larger particle size groups decreased while those of the two smaller particle size groups increased with the increase of freeze-thaw cycles.As temperatures fell,the water-stable aggregates of the four larger particle size groups decreased while those of the two smaller particle size groups increased.