双孢菇酱油双酿工艺研究

以双孢菇及豆粕、小麦、麸皮等为原料,通过米曲霉和鲁氏酵母的混合种曲在28℃～30℃发酵40d,将原料中蛋白质降解,从而酿制出双孢菇酱油。该产品具有红褐色、酱香浓郁、菇香味突出、口感鲜美、咸淡适口等特征,其理化指标均达到酿造酱油一级的标准,为双孢菇的利用提供了新的思路。     

姬松茸多糖对大鼠脾脏细胞因子mRNA表达的影响

研究姬松茸多糖对大鼠脾脏细胞因子mRNA表达的影响,探讨姬松茸多糖对大鼠的免疫调节机理。选用45日龄SD大鼠,随机分为2组,每组8只,雌雄各半,分别为对照组、多糖组。多糖组,每天每只100mg/kg多糖灌胃;对照组,灌等量的生理盐水。饲养60d后,采集脾脏,采用荧光定量RT-PCR法分析其细胞因子IL-1β、IL-2、IL-6、TNF-α、IFN-γmRNA的相对表达量,结果表明:与对照组相比,多糖组脾脏IL-1β、TNF-αmRNA的表达量分别上升14.3%、17.2%,差异显著(P<0.05);IL-2、IL-6、IFN-γmRNA的表达量分别上升31.0%、72.6%、20.5%,差异极显著(P<0.01)。说明姬松茸多糖可增加大鼠脾脏细胞因子的表达量,进而提高免疫作用。     

姬松茸多糖组成结构及提取技术研究进展

概述了姬松茸多糖的组成结构及功能特性,列举和比较了多糖提取技术的研究实例及各提取方法的特点,指出了当前姬松茸多糖研究存在基础研究不系统、工艺条件不成熟、设备设施不完善、专种专用程度不高等问题,并对姬松茸多糖研究方向进行了展望。     

酸渍双孢蘑菇工艺研究

研究采用冰乙酸和食盐的混合液作为汤汁的双孢蘑菇酸盐渍生产工艺、产品检验等,结果表明,冰乙酸浓度2%、食盐浓度8%～12%是双孢蘑菇酸盐渍的最佳生产工艺条件。     

双孢菇对6种植物杀虫剂的敏感性

采用平板加药法研究了双孢菇对6种植物杀虫剂的敏感性。结果表明,相同浓度下,不同种类的杀虫剂对菌丝生长的影响存在显著差异;不同浓度下,同一种类的杀虫剂对菌丝生长的影响也存在显著差异。当6种杀虫剂的浓度为0.1%时,双孢菇菌丝的生长都被明显地抑制,部分菌丝体产生污染、出现畸变;当杀虫剂的浓度降低至0.01%-0.07%时,印楝素和高效氯氰菊酯对菌丝生长的抑制影响较小,但杀灭虫害的效果却很明显。     

Factors affecting water colour removal by tyrosinase

Tyrosinase obtained from Agaricus bisporus was used to catalyze the decolourization of two reactive dyes: reactive yellow 15 (RY15) and reactive blue 114 (RB114). A 3³ factorial design was used to evaluate the effects of enzyme concentration, pH of the reaction medium and temperature on the decolourization yield. From fitted mathematical models, response surfaces were determined and the best decolourization conditions obtained were 25?°C, enzyme concentration of 200?U/L and pH 7.0. At these conditions, a maximum decolourization of 36 and 20% for RY15 and RB114, respectively, was obtained. In order to improve decolourization, aeration of the media, enzyme type (crude or lyophilized) and additives (CaCl₂ or CaCO₃) were evaluated. The lyophilized enzyme without any protective compound presented a better performance. The aeration was a very important factor confirming that oxygen was limiting the reaction. The aeration of the medium with lyophilized tyrosinase improves the dye decolourization to more than 90%.     

Effects of dissolved oxygen control on cell growth and exopolysaccharides production in batch culture ofAgaricus blazei

To investigate the effects of DOC on cell growth and EPS production, DOC was controlled at three different levels of 10, 20, and 40% of air-saturation by manipulating agitation speed in a series of batch cultures ofA. blazei. The cellular and EPS productivities increased with the DOC level up to 20%. However, DOC had no significant effects over 20%. When DOC was controlled at 20%, the cellular and EPS productivities were observed to increase 1.6-fold and 2.2-fold, respectively, as compared to the control case with no DOC control in which DOC dropped to and there-after remained at almost zero. Another batch culture was carried out with the DOC controlled at 20% by manipulating the amount of oxygen supply at a rather low agitation speed of 100 rpm. In this case, the cellular productivity was comparable to that of the former case in which DOC was controlled at the same level of 20% by manipulating agitation speed in the range of 100–450 rpm. However, the EPS productivity was about 15% lower than the former case, implying that a sufficient level of agitation is also important for EPS production.     

微孔膜对双孢蘑菇物流升温后保鲜品质的影响

目的研究生鲜双孢蘑菇从(3±1)℃的冷藏环境转移到(10±1)℃的物流或销售环境后,延缓由于温度升高导致的品质快速下降的方法。方法升温后分别在聚乙烯微孔袋(20 cm×30 cm×40μm,φ=0.3 mm,N=4)上均匀穿刺2,4,6个微孔,并与未穿刺的进行对照,测定保鲜过程中双孢蘑菇各指标变化。结果升温后增加微孔数量能明显改善包装内的气体含量,维持较好的感官品质、可溶性固形物和抗坏血酸含量(P0.05),并且能有效抑制双孢蘑菇白度值的降低及相对电导率和多酚氧化酶活性的增加(P0.05),但会促进其质量损失率的增加。结论双孢蘑菇在升温后增加微孔膜的微孔数量能更好地保持双孢蘑菇的品质,其中增加4个微孔数的综合保鲜效果最佳。     

巴西菇多糖对肝癌细胞株凋亡的影响及其机制

目的 :研究巴西菇多糖诱导人肝癌细胞株 (SMMC-772 1)凋亡的作用及机制。方法 :采用电镜、DNA电泳、免疫组化法 ,对SMMC-772 1株细胞凋亡以及凋亡抑制基因 bcl-2的表达进行检测。结果 :SMMC-772 1株细胞经巴西菇多糖处理后出现核固缩、膜起泡、凋亡小体形成 ,琼脂糖凝胶电泳呈现出典型凋亡 DNA梯状带 ,细胞内 bcl-2表达较对照组低。结论 :巴西菇多糖能诱导 SMMC-772 1株细胞发生典型凋亡 ,其抑制细胞内 bcl-2的表达 ,是诱发肿瘤细胞凋亡的机制之一。     

纳米粉碎对3种食用菌风味特征及减盐增鲜效果的影响

目的：优化食用菌的加工工艺,评估其作为风味剂在食品工业中的应用潜力。方法：使用离子色谱仪和高效液相色谱仪对样品的非挥发性滋味成分含量进行测定,并通过等鲜浓度值来评估样品的鲜味;运用GC-MS、电子鼻和电子舌来检测样本中的挥发性香气成分,观察纳米粉碎前后的微观结构,并进行增鲜减盐试验。结果：纳米粉碎后,大球盖菇和双孢蘑菇的鲜味氨基酸、呈味核苷酸和有机酸含量显著增加,挥发性化合物的种类和数量显著增加,而纳米粉碎对草菇的风味成分影响较小;电子舌结果表明,经纳米粉碎的样品在鲜味和咸味方面均有明显提升,加入0.5%纳米粉碎双孢蘑菇后能够增加0.28%的盐浓度,同时其鲜味值提高了145%。结论：纳米粉碎技术能够提高食品的口感,在食品制造业中可以将纳米粉碎后的食用菌粉作为替代盐和风味增强剂的有效选择。