食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

温度对银耳胞外酶活性及营养品质特性的影响研究

陈岗   

  1. 重庆市中药研究院
  • 收稿日期:2016-09-14 修回日期:2017-09-19 出版日期:2017-12-15 发布日期:2017-12-07
  • 通讯作者: 陈岗 E-mail:zyychengang@163.com
  • 基金资助:
    重庆市科技攻关项目;重庆市科技支撑示范工程项目;重庆市社会事业与民生保障科技创新专项

Studies on Effects of Cultivation Temperature to Extracellular Enzyme Activity and Nutritional Quality Characteristics of Tremella fuciformis

  • Received:2016-09-14 Revised:2017-09-19 Online:2017-12-15 Published:2017-12-07

摘要: 研究不同温度对银耳栽培过程中生长发育各阶段的7种胞外酶活性和银耳品质特性的影响;采用相关性分析和通径分析两种数据分析方法,探讨各胞外酶平均酶活与银耳品质的数量关系,揭示各胞外酶对银耳品质的相对重要性,为银耳的工厂化高质、高产栽培提供可靠的理论依据。结果表明,在适宜的温度范围内,同种胞外酶酶活性变化规律相似,不同胞外酶酶活性变化具有明显的阶段性;对比研究发现,在栽培温度23℃±0.5℃时,成熟银耳的干生物学效率、多糖含量和蛋白质含量在7个温度组中最高,分别为35.67%、21.51%和8.53%;相关性分析表明,所测胞外酶的平均酶活性(除羧甲基纤维素酶外)与干生物学效率和多糖含量呈正相关性,蛋白质含量与7种胞外酶平均活力均呈正相关性;进一步通径分析发现,蛋白酶是影响银耳营养品质的关键胞外酶。综上所诉,在栽培温度23℃±0.5℃时,基质中主要胞外酶具有高活性,银耳的营养品质最高,可将此温度作为银耳工厂化栽培的指导温度。

关键词: 温度, 银耳, 胞外酶, 酶活性, 营养品质

Abstract: In order to provide a reference basis for growth regulation and high efficient cultivation of Tremella fuciformis, the effects of different temperature treatments on the extracellular enzyme activity at various stages of growth and development and the nutritional quality characteristics of Tremella fuciformis were studied, and the relative importance of the extracellular enzymes on the nutritional quality of Tremella fuciformis were discussed by correlation analysis and path analysis. The results showed that the changes of activity were similar to the same variety, and the different varieties of activity had some clear periodic stages in the appropriate temperature range. Comparative study revealed that the indicators of dry biological efficiency, polysaccharide content and protein content of mature Tremella fuciformis were the highest in the cultivation temperature 23℃±0.5℃, respectively 35.67%, 21.51% and 8.53%. Correlation analysis showed that the average extracellular enzyme activity (except CMCs) were positively correlated with dry biological efficiency and the contents of polysaccharide, and the contents of protein were positively correlated with the average extracellular enzyme activities. The path analysis showed that the protease was a key factor to affect the nutritional quality of Tremella fuciformis. These results indicate, in the cultivation temperature 23℃±0.5℃, while the extracellular enzyme activities were higher and the nutritional quality of Tremella fuciformis was the best, the temperature parameter (23℃±0.5℃) would be as guide temperature to factory cultivation of Tremella fuciformis.

Key words: temperature, Tremella fuciformis, extracellular enzyme, enzyme activity, nutritional quality

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