食用菌富集微量元素及对其酶活性影响研究进展  

Advances in Studies on Edible Fungi Enrichment for Trace Elements and Their Effects on Enzyme Activity

作　　者：宁扬 朱长俊[1] 潘静 郑雨晴 丰雨馨 张丹[1] Ning Yang;Zhu Changjun;Pan Jing;Zheng Yuqing;Feng Yuxin;Zhang Dan(College of Biology and Chemical Engineering,Jiaxing University,Jiaxing 314001,China)

机构地区：[1]嘉兴学院生物与化学工程学院,浙江嘉兴314001

出　　处：《现代食品》2020年第13期109-112,共4页Modern Food

基　　金：嘉兴学院校级重点SRT项目(编号:CD8517193166)。

摘　　要：微量元素是人体必需的营养物质,食用菌对微量元素有显著的富集能力,同时食用菌中的酶活性会因微量元素的富集而产生改变,从而影响食用菌的产量及品质。本文综述了微量元素对食用菌产量及品质的影响,包括食用菌生理指标以及主要酶活性的变化等,以期为食用菌的进一步研究和开发利用提供参考。Trace elements are essential nutrients for the human body. Edible fungi have a significant enrichment capacity for trace elements. The enzyme activity in edible fungi will change due to the enrichment of trace elements, thus affecting the yield and quality of edible fungi. This review summarizes the effects of trace elements on the yield and quality of edible fungi, including the physiological indicators of edible fungi and changes in main enzyme activities, in order to provide a reference for the further research and development of edible fungi.

关 键 词：微量元素 酶活性 食用菌 生物富集 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]