摘要
应用凝胶电泳技术测定4℃下处理的草菇及其菌丝体,发现大分子量的蛋白质组分有所减少,小分子量的蛋白质组分有所增加。从蛋白质变化角度来看,草菇在低温下变软、液化直至腐败的过程是草菇体内蛋白质降解的过程。
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.
出处
《食用菌学报》
1995年第4期28-31,共4页
Acta Edulis Fungi
关键词
草菇
蛋白质
低温
Volvariella volvacea
Protein
Low temperature
