温度对银耳胞外酶活力及营养品质特性的影响

doi:10.7506/spkx1002-6630-201723019

食品科学 ›› 2017, Vol. 38 ›› Issue (23): 113-120.doi: 10.7506/spkx1002-6630-201723019

温度对银耳胞外酶活力及营养品质特性的影响

陈岗1，詹永1，杨勇1，吴振1，谢会川2，石文娟2，柴佳炎2，龚胡荣2，罗杨1,*

1.重庆市中药研究院，重庆 400065；2.重庆市银耳营养食品企业工程技术研究中心，重庆 409003

出版日期:2017-12-15 发布日期:2017-12-07
基金资助:
重庆市科技攻关项目（cstc2013yykfa80004）；重庆市科技支撑示范工程项目（cstc2015jcsf-kjfp80014）；重庆市社会事业与民生保障科技创新专项（cstc2016shmszx80077）

Effect of Cultivation Temperature on Extracellular Enzyme Activities and Nutritional Quality Characteristics of Tremella fuciformis

CHEN Gang1, ZHAN Yong1, YANG Yong1, WU Zhen1, XIE Huichuan2, SHI Wenjuan2, CHAI Jiayan2, GONG Hurong2, LUO Yang1,*

1. Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China; 2. Chongqing Engineering Research Center for Tremella Nutrition Food Enterprises, Chongqing 409003, China

Online:2017-12-15 Published:2017-12-07

摘要/Abstract

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 种胞外酶活力和银耳品质特性的影响；采用相关性分析和通径分析2 种数据分析方法，探讨各胞外酶平均酶活力与银耳品质的关系，揭示各胞外酶对银耳品质的相对重要性，为银耳工厂化高质、高产栽培提供可靠理论依据。结果表明，在适宜的温度范围内，同种胞外酶活力变化规律相似，不同胞外酶活力变化具有明显的阶段性；对比研究发现，在栽培温度（23.0±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力（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 种胞外酶平均酶活力均呈正相关性；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。综上所述，在栽培温度（23.0±0.5）℃时，基质中主要胞外酶具有高活力，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, 酶活力, 营养品质

Abstract: In order to provide a theoretical basis for growth regulation and efficient cultivation of Tremella fuciformis, the effects of different cultivation temperatures on seven extracellular enzyme activities at various growth and development stages and nutritional quality characteristics of Tremella fuciformis were studied. Meanwhile, the relative importance of seven extracellular enzymes for the nutritional quality of Tremella fuciformis was discussed by correlation analysis and path analysis. The results showed that the changes in the activity of extracellular enzymes of the same type were similar and the changes in all enzyme activities tested were stepwise in the appropriate temperature range. Comparative study revealed that the dry biological efficiency, polysaccharide content and protein content of mature Tremella fuciformis were the highest at (23.0 ± 0.5)℃ among seven cultivation temperatures, which were 35.67%, 21.51% and 8.53%, respectively. Correlation analysis showed that the average activity of all extracellular enzymes except carboxymethyl cellulase was positively correlated with dry biological efficiency and polysaccharide content, and protein content was positively correlated with the average activity of all seven extracellular enzymes. Further, path analysis showed that protease was a key factor for the nutritional quality of Tremella fuciformis. Collectively, these results indicated at (23.0±0.5)℃, the activity of key extracellular enzymes was higher and the nutritional quality of Tremella fuciformis was the best. Therefore, (23.0 ± 0.5)℃ can be recommended for industrial cultivation of Tremella fuciformis.

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

中图分类号:

TS255.1
S318

陈岗，詹永，杨勇，吴振，谢会川，石文娟，柴佳炎，龚胡荣，罗杨. 温度对银耳胞外酶活力及营养品质特性的影响[J]. 食品科学, 2017, 38(23): 113-120.

CHEN Gang, ZHAN Yong, YANG Yong, WU Zhen, XIE Huichuan, SHI Wenjuan, CHAI Jiayan, GONG Hurong, LUO Yang. Effect of Cultivation Temperature on Extracellular Enzyme Activities and Nutritional Quality Characteristics of Tremella fuciformis[J]. FOOD SCIENCE, 2017, 38(23): 113-120.

[1]	冉渺，何腊平，朱秋劲. 西式熏煮火腿在不同贮藏温度下细菌多样性和挥发性风味化合物分析[J]. 食品科学, 2021, 42(9): 169-176.
[2]	刘慧，吕真真，杨文博，张春岭，刘杰超，焦中高. 不同模拟流通温度对桃果实硬度和糖酸品质的影响[J]. 食品科学, 2021, 42(9): 199-205.
[3]	李君，康昕，蒲雪丽，崔怀田，王胜男，宋虹，朱丹实，刘贺. 不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响[J]. 食品科学, 2021, 42(8): 17-21.
[4]	侯艳茹，苏琳，侯普馨，白艳苹，孙冰，赵丽华，黄凯飚，吕科，靳烨. 饲养方式对苏尼特羊肌纤维组成和肉品质的影响及其调控机理[J]. 食品科学, 2021, 42(7): 83-89.
[5]	苏琳，李慧姣，侯艳茹，赵雅娟，白艳苹，孙冰，赵丽华，靳烨. 一水肌酸及共轭亚油酸对大鼠肌纤维相关基因和酶活性的影响及机理[J]. 食品科学, 2021, 42(7): 149-155.
[6]	裴紫薇，杨杰，张磊，周爽，赵云峰，陈达炜，苗虹，方从容. 载气类型对气相色谱法分离顺-反脂肪酸异构体的影响[J]. 食品科学, 2021, 42(6): 200-205.
[7]	李云龙，赵月亮，范大明，王明福. 香辛料中植物化学物对肉制品品质及健康功效影响研究进展[J]. 食品科学, 2021, 42(5): 262-270.
[8]	杨洋，张小虎，张亚红，李光宗，杨新宇. 设施调控夜间温度对赤霞珠葡萄果实品质的影响[J]. 食品科学, 2021, 42(4): 80-86.
[9]	徐呈祥，郑福庆，马艳萍，张少平，陈小婷，叶思敏. 贮藏温度对耐贮性不同的柑橘品种果皮蜡质含量及其化学组成的影响[J]. 食品科学, 2021, 42(13): 223-232.
[10]	吴倩蓉，朱宁，陈松，周慧敏，李素，赵冰，刘梦，潘晓倩，张顺亮，乔晓玲. 加工工艺对酱牛肉中蛋白质降解及风味物质的影响[J]. 食品科学, 2021, 42(12): 76-84.
[11]	蓝蔚青，刘琳，肖蕾，梅俊，谢晶. 温度波动对大目金枪鱼低温流通期间品质变化的影响[J]. 食品科学, 2021, 42(11): 205-212.
[12]	李倩如，熊瑶，林嘉诺，叶倩，缪松，张龙涛，郑宝东. 酸化速率对大豆蛋白凝胶结构的调控[J]. 食品科学, 2020, 41(6): 31-35.
[13]	于殿宇，陈书曼，王彤，李丹，张雪，吴楠，唐洪琳，秦兰霞，姚凯. 复合膜固定化酶提高米糠稳定性[J]. 食品科学, 2020, 41(6): 139-145.
[14]	李红娟，王祎，刘燕，于洪梅，李洪波，于景华. 热烫拉伸融化过程对Mozzarella干酪品质、分子间作用力及微观结构的影响[J]. 食品科学, 2020, 41(3): 30-36.
[15]	章蔚，石柳，熊光权，吴文锦，李新，乔宇，丁安子，廖李，汪兰. 不同预冷时间下鮰鱼能量代谢和加工品质的相关性分析[J]. 食品科学, 2020, 41(3): 55-61.

温度对银耳胞外酶活力及营养品质特性的影响

Effect of Cultivation Temperature on Extracellular Enzyme Activities and Nutritional Quality Characteristics of Tremella fuciformis

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价