关键词: 金针菇, 氨基酸组成, 必需氨基酸, 蛋白质, 营养评价

Abstract: To evaluate the nutritional value of proteins in commercially cultivated Flammulina velutipes, the amino acid composition and crude protein contents of 6 samples from different factories were analyzed. The contents of taste-active amino acids were determined and the nutritional value of proteins was assessed by calculating amino acid score (AAS), chemical score (CS), score of ratio coefficient of amino acid (SRC), essential amino acid index (EAAI) and protein digestibility corrected amino acids score (PDCAAS). The results showed that 18 amino acids were detected in the hydrolysate of each of the tested samples, with taste-active amino acids accounting for 56.28%–57.37% of the total amino acids. The content of essential amino acids was close to the WHO/FAO reference protein pattern value; the most abundant essential amino acids were Met and Lys, and the limiting amino acids were Val and Ile. The SRC values were between 72.61 and 82.07, and EAAI values were over 90, both being close to those of ovalbumin. It is concluded that commercially cultivated F. velutipes are rich in taste-active amino acids and high quality proteins that are easily absorbed and has a great potential for the development of flavored foods. F. velutipes is recommended to be combined with cereals and meats in diet for the balanced consumption of amino acids.

Key words: Flammulina velutipes, amino acid composition, essential amino acid, protein, nutritional evaluation