竹笋采后热处理对细胞壁组分和水解酶活性的影响

园艺学报 ›› 2002, Vol. 29 ›› Issue (1): 43-46.

竹笋采后热处理对细胞壁组分和水解酶活性的影响

罗自生；席玙芳*；傅国柱；吕春霞

(浙江大学食品科技系, 杭州310029)

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2002-02-25 发布日期:2002-02-25

Effect of Heat Treatment on Cell Wall Components in Relation to Cell WallHydrolase of Excised Bamboo Shoots

Luo Zisheng, Xi Yufang, Fu Guozhu, and LüChunxia

( Department of Food Science and Technology , Zhejiang University , Hangzhou 310029)

Received:1900-01-01 Revised:1900-01-01 Online:2002-02-25 Published:2002-02-25

摘要/Abstract

摘要： 研究了竹笋采后热处理对细胞壁组分和水解酶活性的影响。结果表明: 热处理后竹笋在(4 ±
1) ℃下贮藏期间纤维素酶、果胶甲酯酶和多聚半乳糖醛酸酶活性及可食用率和水溶性果胶明显高于对照;而硬度、纤维素、木质素和原果胶含量则低于对照。
　

关键词: 竹笋, 热处理, 细胞壁组分, 细胞壁水解酶

Abstract: Effect of heat treatment on cell wall components and cell wall hydrolase of excised bamboo shoot during storage at ( 4 ±1 ) ℃ was investigated. As compared with the control , the activities of cellulase, pectinmethylesterase and polygalacturonase , edible rate and the content of water pectin of the excised bamboo shoot were higher, while the firmness and the content of cellulose, lignin and protopectin were lower.

Key words: Bamboo shoot, Heat treatment, Cell wall component, Cell wall hydrolase

中图分类号:

S 644. 2

罗自生;席玙芳;傅国柱;吕春霞. 竹笋采后热处理对细胞壁组分和水解酶活性的影响[J]. 园艺学报, 2002, 29(1): 43-46.

Luo Zisheng;Xi Yufang;Fu Guozhu;and LüChunxia. Effect of Heat Treatment on Cell Wall Components in Relation to Cell WallHydrolase of Excised Bamboo Shoots[J]. ACTA HORTICULTURAE SINICA, 2002, 29(1): 43-46.

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