池致念; 柯家耀; 王泽生
福建省轻工业研究所!福州350005; 福建省罐头行业协会!福州350001; 福建省轻工业研究所!福州350005

【英文摘要】 The polyacrylamide slab gel electrophoresis(PAGE) was applied to make an exhaustive study on the browning mechanism of Agaricus bisporus.The result showed that,the polyphenol oxidase (PPO) was the main reason to cause mushroom brown after cropping.There were different enzymic activity and PAGE isozymic patterns from the defferent type of strains,the same as the different site of organism and different life stage during growing cycle.

【英文关键词】 Agaricus bisporus; Browning; Enzyme; Mechanism

【文献出处】 中国食用菌,EDIBLE FUNGI OF CHINA,编辑部邮箱,1999年06期 【DOI】CNKI:SUN:ZSYJ.0.1999-06-008