李南羿; 金群力; 劉春滟; 蔡為明
浙江省農(nóng)業(yè)科學(xué)院園藝研究所; 浙江林學(xué)院農(nóng)業(yè)與食品學(xué)院; 安徽農(nóng)業(yè)大學(xué)生命科學(xué)院

【中文摘要】 測定了雙孢蘑菇(Agaricus bisporus)儲藏中的色差,總酚含量及多酚氧化酶(polyphenol oxidase,PPO)、苯丙氨酸解氨酶(phenylalanine ammonia-lyase,PAL)的活性變化。結(jié)果表明,雙孢蘑菇儲藏期間L值逐漸變小,褐變度不斷增加。總酚含量在15℃儲藏的第14天升高,之后逐漸下降,4℃儲藏時,總酚含量變化不大。PPO在15℃儲藏時活性水平較4℃儲藏時高,在15℃時,第1天就顯著上升,第3天達到最高值后下降,而4℃儲藏時在第2天急劇上升,而后下降。雙孢蘑菇在15℃和4℃儲藏時PAL活性在第12天升高,而后的變化無規(guī)律。根據(jù)實驗結(jié)果,雙孢蘑菇中PPO與PAL可能參與了酶促褐變,其中PPO活性可能是引起雙孢蘑菇褐變的主要因素。

【英文摘要】 Changes in color(indicated by L value),total phenolic content,and polyphenoloxidase(PPO) and phenylalanine ammonia lyase(PAL) activities in Agaricus bisporus fruit bodies were determined during storage.After one week of storage,L values decreased with a corresponding increase in browning.The total phenolic content increased during the first four days of storage at 15 ℃ and then decreased,whereas levels changed very little when the fruit bodies were kept at 4 ℃.PPO levels were higher in fruit bodies stored at 15 ℃ compared to refrigerated mushrooms.In the former,enzyme levels increased significantly after the first day and reached peak values on day 3 before declining,whereas PPO levels in refrigerated mushrooms(4 ℃) increased significantly on the second day and then declined.PAL levels increased after 12 days storage in fruit bodies stored at both 4 ℃ and 15 ℃,and then fluctuated throughout the remainder of the storage period.Our data suggest that PPO and PAL may participate in mushro...更多om browning.  還原

【中文關(guān)鍵詞】 雙孢蘑菇; 褐變; 總酚; 多酚氧化酶; 苯丙氨酸解氨酶
【英文關(guān)鍵詞】 Agaricus bisporus; browning; total phenols; polyphenol oxidase; phenylalanine ammonia-lyase
【基金】浙江省自然科學(xué)基金“雙孢蘑菇褐變相關(guān)PPO基因克隆及其表達調(diào)控分析”(編號:Y306633)的部分研究內(nèi)容

【文獻出處】 食用菌學(xué)報,Acta Edulis Fungi,編輯部郵箱,2009年03期 【DOI】CNKI:SUN:SYJB.0.2009-03-013