香菇、平菇酶解液成分及其免疫功能研究

摘要

在食用菌饮品制备研究基础上,研究香菇、平菇酶解液中成分组成及其免疫功能。结果表明：原料中蛋白质、多糖、氨基酸在其酶解液中得率都在74%以上,其中多糖含量最高。在吞噬指数α、胸腺指数、脾脏指数的免疫功能实验中,酶解液与空白对照组相比均有显著增强或增大作用,一定程度上反映出酶解液具有食用菌多糖的免疫功能,初步说明以香菇、平菇酶解液为主要原料制备的食用菌饮品可部分替代香菇、平菇的摄入。%On the basis of our previous work concerning the preparation of edible fungi beverage,the composition and immunological functions of Lentinus edodes hydrolysate and oyster mushroom hydrolysate prepared by papain hydrolysis were investigated.The results showed that after the hydrolysis,the yields of proteins,polysaccharides and amino acids in hydrolysates from both mushroom species were all over 74%,especially polysaccharides with the highest yield.The immunological function experiments showed that both hdyrolysates could notably increase phagocytic index,thymus index and spleen index when compared with the blank control group.This suggests that the they have immunological functions due to the presence of polysaccharides.This study preliminarily indicates that edible fungi beverage can partially replace edible fungi intake.