食品科学 ›› 2013, Vol. 34 ›› Issue (21): 321-324.

• 营养卫生 • 上一篇    下一篇

滑菇菌丝体和子实体蛋白质营养价值的评价

冮洁,李文静   

  1. 大连民族学院生命科学学院
  • 收稿日期:2012-12-07 修回日期:2013-09-24 出版日期:2013-11-15 发布日期:2013-10-28
  • 通讯作者: 冮洁 E-mail:gangjie@dlnu.edu.cn;gangjie1585@sina.com
  • 基金资助:

    财政专项-中央高校基本科研业务费资助项目

Protein nutrition value evaluation of Pholiota nameko mycelium and fruiting bodies

  • Received:2012-12-07 Revised:2013-09-24 Online:2013-11-15 Published:2013-10-28
  • Contact: GANG Jie E-mail:gangjie@dlnu.edu.cn;gangjie1585@sina.com

摘要:

本文通过测定滑菇子实体与菌丝体蛋白质含量和氨基酸种类及含量,以及通过多项蛋白质营养评价指标对其蛋白质营养价值进行了对比与分析。滑菇菌丝体蛋白质含量为24.35%,子实体蛋白质含量为21.80%;滑菇的第一和第二限制氨基酸分别是含硫氨酸和异亮氨酸。滑菇菌丝体蛋白质的氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)和氨基酸比值系数分(SRCAA)分别为62.86、53.30、68.39、62.85、16.65和72.63,子实体的上述指标分别为22.86、36.33、36.11 、27.66、7.87和69.26。滑菇菌丝体蛋白质营养价值高于子实体。滑菇蛋白质营养价值评价非常直观的对其蛋白质品质做出标准对比,有利于滑菇的进一步开发利用。

Abstract:

In this paper, through the determination of protein content and amino acid types and content and a number of protein nutritive value evaluation indexes, the protein nutrition value of Pholiota nameko fruiting body and mycelium was compared and analyzed. The mycelium protein content of Pholiota nameko is 24.35% and the fruit body protein content is 21.80%, respectively. The first limiting amino acids of Pholiota nameko mycelium and fruiting bodies are the sulfur-containing amino acids ( Methionine and Cystine ), and the second limiting amino acids are Isoleucine. The amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI), biological value (BV), nutritional index (NI) and score of ratio coefficient of amino acid (SRCAA) of the submerged cultivated mycelium protein of Pholiota nameko are 62.86, 53.30, 68.39, 62.85, 16.65 and 72.63, compared with corresponding values for fruit bodies are 22.86, 36.33, 36.11, 27.66, 7.87 and 69.26, respectively. The mycelium protein nutritional value of Pholiota nameko higher than that of fruit body protein. Evaluation of protein nutritive value of Pholiota nameko is very intuitive to the protein quality to make standard contrast, and in favor of the further development and utilization of the mushroom.

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