In this study, Sparassis crispa(cauliflower mushroom), which is rich in beta-glucan, was pulverized using ultrafine grinding technology for its potential utilization as a diverse food ingredient. The physical and antioxidant properties of cauliflower mushroom powder were evaluated at various grinding times. The results showed that as the grinding time of cauliflower mushroom increased, the average particle size significantly decreased (p<0.05). Additionally, the water-holding capacity, swelling capacity, and water solubility index of cauliflower mushroom increased significantly(p<0.05). Based on the analysis mentioned above, cauliflower mushroom prepared as a superfine powder for 5 minutes exhibited superior physical and chemical properties as well as antioxidant characteristics and is expected to be widely used in various foods.

1. Introduction
2. Experiment
    2.1. Materials
    2.2. The preparation of ultrafine grindingsamples
    2.3. The particle characteristics of cauliflowermushroom powder
    2.4. The antioxidant activity of cauliflowermushroom powder
    2.5. Physical properties of cauliflowermushroom powder
    2.6. Statistical analysis of data
3. Results and discussion
    3.1. Particle size analysis of cauliflowermushroom powder
    3.2. Molecular weight distribution
    3.3. Antioxidant activity of cauliflowermushroom powder
    3.4. Water holding capacity, swellingcapacity and water solubility index
4. Conclusion
Acknowledgements

• Sun-Sun Hur(Division of Health and Welfare, Depart of BioFood Science, Joongbu University, Geumsan, Chungnam 32713, Korea) Corresponding author