中文摘要：

为探究竹荪菌粉产品的品质特性，对其进行酶活力测试，脂肪酶活力为50．80U／g，蛋白酶活力为44．40u／g，CMC纤维素酶活力为93．61U／g，纤维素酶滤纸酶活力为33．88U／g，活性肽活力为26．28mg／g。利用竹荪菌粉产品与普通小麦粉以1：25的比例混合制备馒头，对竹荪菌粉馒头中微量元素含量进行测定，镁、锌、钙、铁、钾、硒含量分别为19．03、3．61、10．27、1．28、82．34、0．14mg／100g。相对于普通馒头，竹荪菌粉产品与普通小麦粉混合制备的馒头中蛋白质的二级结构中J}转角的含量普遍降低，分别从普通馒头的30．53％降低到3个混合馒头样品中的26．57％、23．15％和13．56％；旷螺旋＋p折叠的含量普遍升高，分别从普通馒头的52．86％升高到3个混合馒头样品中的62．51％、65．89％和75．70％。结果表明，竹荪菌粉馒头与普通馒头相比具有更好的品质特性。

英文摘要：

To explore the quality characteristics of probiotic bacteria powder, the enzyme activities were detected using stand- ard methods, lipase activity 50.80 U/g, protease activity 44.40 U/g, CMC cellulase activity 93.61 U/g, cellulase filter en- zyme activity 33.88 U/g, peptide activity 26.28 mg/g. Fresh dictyophora product and wheat flour were mixed in a ratio of 1 ： 25. And the trace elements were detected, the magnesium content of 19.03 mg/100g,zinc content of 3.61 mg/100 g, calci- um content of 10.27 mg/100 g, iron content of 1.28 mg/100 g, potassium content of 82.34 mg/100 g, selenium content of 0.14 mg/100 g. Comparing with the ordinary bread, the β-turn protein content of the secondary structure of the steamed bread was lower, reduced from 30.53% to 26.57%, 23.15% and 13. 56% of the three steamed bread samples,respectively. And the contents of a-helix ＋β -sheet generally increased, rising from 52. 86% to 62.51%, 65.89% and 75.70% ,respectively. The results showed that characteristics of fresh dictyophora steamed bread were better.