|本期目录/Table of Contents|

[1]孙新菊.低温处理下白玉菇丝氨酸蛋白酶的活性及分子特征[J].江苏农业科学,2015,43(09):270-272.
　Sun Xinju.Activity and molecular characterization of serine proteinase in Hypsizygus marmoreus during low temperature storage[J].Jiangsu Agricultural Sciences,2015,43(09):270-272.
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低温处理下白玉菇丝氨酸蛋白酶的活性及分子特征(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第43卷
期数:
2015年09期
页码:
270-272
栏目:
水产养殖·特种种养
出版日期:
2015-09-25

文章信息/Info

Title:
Activity and molecular characterization of serine proteinase in Hypsizygus marmoreus during low temperature storage
作者:
孙新菊
南京特殊教育师范学院，江苏南京 210038
Author(s):
Sun Xinju
关键词:
白玉菇; 低温处理; 丝氨酸蛋白酶; Spr基因表达; 分子特征
Keywords:
-
分类号:
S646.909+.3
DOI:
-
文献标志码:
A
摘要:
白玉菇(Hypsizygus marmoreus)是真姬菇的白色品种，其营养价值丰富，具有独特的蟹香味。为延长白玉菇的货架期，对其进行低温处理，并研究在贮藏过程中丝氨酸蛋白酶活性及分子特征的变化。研究结果显示，白玉菇在低温(4 ℃)处理下可保鲜5 d，而在常温(25~28 ℃)下保鲜时间则很短(1~2 d)；对白玉菇贮藏过程中丝氨酸蛋白酶的活性及Spr基因表达的研究表明：低温处理下丝氨酸蛋白酶的活性及基因的表达都明显低于对照。研究结果说明，白玉菇的货架期与丝氨酸蛋白酶活性密切相关。
Abstract:
-

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备注/Memo

备注/Memo:
收稿日期：2014-09-16
作者简介：孙新菊(1984—)，女，山西大同人，博士，讲师，主要从事园艺植物分子生物学的研究。E-mail：sunxinju84@163.com。
更新日期/Last Update: 2015-09-25