钙胁迫对香菇蛋白质含量的影响

Effects of calcium stress on protein content of Lentinan

为探究钙盐对香菇菌蛋白含量的影响规律,分别以乳酸钙、硫酸钙、氯化钙和硝酸钙为钙盐进行摇瓶发酵,结果显示:钙源、钙离子浓度以及胁迫时间都会影响到菌丝体蛋白含量。其中硝酸钙更加利于菌丝体蛋白合成,钙离子浓度不太高时,钙会刺激菌丝蛋白质含量增加,但是过高浓度钙离子反而会使蛋白质含量降低。在钙胁迫培养过程中,香菇菌蛋白含量呈现了先增加后降低以及后期蛋白含量变化不大的规律,因此香菇菌丝蛋白含量变化也是一个动力学问题。

To explore the effect of calcium salts on protein content of lentinus edodes, the liquid shaking-flask fermentation was studied using the medium containing calcium lactate, calcium sulfate, calcium chloride, and calcium nitrate, respectively. The result was showed as follows; The protein content of lentinan hypha changed , when culturing hypha with the different kinds, concentrations and stress time of calcium ion . Calcium nitrate promoted the protein synthesis more than other calcium salts. At the low level of calcium ion concen- tration in the medium, calcium promoted hypha protein content＇s increasing, and vice versa. During the process of hypha culturing under the stress of the calcium ion,hypha protein content increased firstly, then descended rapidly, and last little changed, so the changes of hypha protein content during culturing could be considered as the dynamic problem.