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采用凝胶电泳等生化技术 ,对菇体本身的褐变作了详细的研究 ,结果发现 ,多酚氧化酶 (PPO)是蘑菇采后引起褐变的主要原因之一 ,不同的双孢蘑菇菌株具有不同的PPO酶活性和不同的PPO同工酶谱 ,双孢蘑菇不同的组织部位具有不同的PPO酶活和PPO同工酶谱 ,在蘑菇生长内的整个时期 ,表现出不同的PPO酶活力和不同的PPO同工酶谱
Using bio-chemical techniques such as gel electrophoresis, the browning of mushroom body itself has been studied in detail. As a result, polyphenol oxidase (PPO) is one of the main causes of browning induced by mushroom harvest. Different strains of Agaricus bisporus With different PPO activity and different PPO isozymes, Agaricus bisporus has different PPO activity and PPO isozymes in different tissue parts, showing different PPO enzyme activities during the whole period of mushroom growth And different PPO isozymes