陳明杰; 汪昭月; 賀冬梅; 潘迎捷
食用菌遺傳育種農(nóng)業(yè)部部級重點實驗室 ; 食用菌遺傳育種農(nóng)業(yè)部部級重點實驗室 ; 上海市農(nóng)業(yè)科學院食用菌研究所; 上海市農(nóng)業(yè)科學院食用菌研究所 上海 201106 ; 上海 201106

【中文摘要】 應(yīng)用凝膠電泳技術(shù)測定4℃下處理的草菇及其菌絲體,發(fā)現(xiàn)大分子量的蛋白質(zhì)組分有所減少,小分子量的蛋白質(zhì)組分有所增加。從蛋白質(zhì)變化角度來看,草菇在低溫下變軟、液化直至腐敗的過程是草菇體內(nèi)蛋白質(zhì)降解的過程。

【英文摘要】 Protein composition changes of V. volvacea mycelium and fruitbody treated by low temperature were studied through protein electrophoresis in this paper. It was found that protein compositions with high molecular weight had been reduced and protein compositions with low molecular weight had been accumulated. From these results, it was considered that the physical change of straw mushroom such as softening, liquefying and rotting after low temperature treatment was due to the protein degradation.

【中文關(guān)鍵詞】 草菇; 蛋白質(zhì); 低溫
【英文關(guān)鍵詞】 Volvariella volvacea; Protein; Low temperature

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1995年04期 【DOI】CNKI:SUN:SYJB.0.1995-04-004