杏鲍菇干制品的酶活性及细胞结构分析  

Analysis on the Main Enzyme Activity and Cell Structure of Pleurotus eryngii Dried

作　　者：熊荣园[1] 游楚镇[1,2] 林俊芳[1,3] 郭丽琼[1,3] 孙萍[1] 

机构地区：[1]华南农业大学食品学院,广州510640 [2]广东省食品进出口集团公司,广州510100 [3]华南农业大学生物质能研究所,广州510640

出　　处：《中国食品学报》2015年第3期243-247,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省科技攻关项目(2012B020316004;2011B030500012);广东省教育部产学研结合项目(2011B090400412)

摘　　要：以杏鲍菇子实体为材料,在40℃和70℃下干制,检测不同干制温度下杏鲍菇主要酶活性以及细胞结构的变化。结果表明,在两个干制温度处理,杏鲍菇的纤维素酶活性和中性蛋白酶活性均增强。在40℃处理下,漆酶活性大幅度的提高,而在70℃处理下漆酶活性大幅度降低。不同温度处理对杏鲍菇整体的细胞结构无明显影响,然而细胞内营养物质组成有较大变化,并且促进了杏鲍菇细胞壁的纤维化程度。In this research, fruitbody of Pleurotus eryngii were chosen as the materials to be dried and rehydrated under 40 ℃ and 70 ℃. The main enzyme activities of dried products at different temperatures were detected and the cell structure changes of different measures were observed. The results showed that the cellulose activity and neutral protease activity were increased in Pleurotus eryngii. And thelaccaseactivity had beengreatly improved at 40 ℃, while it would reduce most activity at 70 ℃. There was no obvious effect on the cell structure of Pleurotus eryngii under different temperature treatments, while there was a significant effect on nutrientcontentsin cell. Drying processing would promote the cell wall fibrosis of Pleurotus eryngii.

关 键 词：杏鲍菇 干制 酶活性 细胞结构 

分 类 号：S646[农业科学—蔬菜学]