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采用凝胶电泳等生化技术探讨了蘑菇易褐变菌株的酚酶特征。发现易褐变菌株具有特异的同工酶表型,子实体阶段表达的酚酶位点多,且酶活性高;其整个生活史的胞内酚酶活性曲线变化与优质菌株不同;所表达的酚酶对亚硫酸盐类酚酶抑制剂的敏感性低;所表达的酚酶较耐热,在加热的初始阶段(35～40℃)就能迅速催化褐变反应;所含的潜伏型酚酶含量大,且随着鲜菇贮藏期延长而大量活化,继续催化褐变。本文还就如何防止褐变进行了探讨。
The phenolic characteristics of mushroom strains were studied by biochemical techniques such as gel electrophoresis. It was found that the brown mutants had a specific isozyme phenotype. The phenolic enzyme sites were expressed in the fruiting body stage with high enzyme activity. The change of the intracellular phenolic enzyme activity curve during the whole life cycle was different from that of the high quality strain. Phenolases are less sensitive to sulfite phenolic inhibitors; the expressed phenols are more thermostable and can rapidly catalyze the browning reaction at the initial stage of heating (35-40 ° C); the latent phenol Enzyme content, and with a large number of fresh mushroom storage period activation and continue catalytic browning. This article also discusses how to prevent browning.