摘要
采用聚丙烯酰胺凝胶电泳法（ＰＡＧＥ），对形态特征不同的两种毛竹笋的过氧化物酶（ＰＯＤ）和酯酶（Ｅｓｔ）同工酶进行分析，结果表明，这两种竹笋具有不同的ＰＯＤ和Ｅｓｔ同工酶酶谱，初步认为这两种毛竹食用笋存在着基因型的差异。此外，本文还对笋的鲜嫩度、营养成分以及涩味物质的含量进行比较，显示白笋的营养价值和口感均佳于黄笋。
Peroxidase(POD)and esterase(Est)isozymes were analysed by the means of polyery lamide gel electrophoresisin the two kinds of bambco shcots with different morphological characters.The results showed that their POD and Est isozyrnes Zymograms were different.We preliminary regarded them as difference in genotypes.Besides,analysis of fresh thender degree nutrition ingredient and the content of astringent substance was included in this paper. The resuIts indicated that both the nutrient worth and the taste were better in the white bambco shcots than in the vellow one.
关键词
毛竹笋
组成成分
单宁
同功酶
毛竹
种质
barnbco shcots
isozymes
composition of ingredient
tannic
