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

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。

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.