调控处理对3种食用菌特性酶的影响

Effect of Controlling Treatment on Characteristic Enzymes of Three Kinds of Edible Fungi

DOI：

中文关键词: 过氧化物酶 多酚氧化酶 过氧化氢酶 羧甲基纤维素酶 超氧化岐化酶 多聚半乳糖醛酸酶

英文关键词: peroxidase(POD) polyphenoloxidase(PPO) catalase(CAT) carboxymethyl cellulase(CMC ase) cellulase polygalacturonase(PG) superoxide dismutase(SOD)

基金项目:国家“十一五”科技支撑计划重点项目(2008BADA1B05);江苏省“333高层次人才培养工程”资助项目

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中文摘要:

研究了黑牛肝菌、香菇、白蘑菇3种食用菌各自特性酶活的动态变化规律。其中黑牛肝菌和香菇在4、10、20℃进行不同的温度调控,白蘑菇进行真空预冷处理调控。研究了各自特性酶如过氧化物酶、多酚氧化酶、过氧化氢酶、羧甲基纤维素酶、超氧化物歧化酶、多聚半乳糖醛酸酶随着贮藏时间的变化规律。

英文摘要:

This manuscript investigated effects of temperature and vacuum pre-cooling on the special enzyme activity of three kinds of edible fungi,such as Boletus aereus,Lentinus edodes and Agaricus bisporus.For Boletus aereus and Lentinus edodes,the temperature were set at 4 ℃,10 ℃ and 20 ℃,while Agaricus bisporus were controlled by vacuum pre-cooling.The changes of edible fungi specific enzymes activities such as peroxidase,polyphenol oxidase,catalase,as well as carboxymethyl cellulose enzyme,superoxide dismutase,poly-galacturonic acid with the storage time were demonstrated in this study.

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