关键词: 广叶绣球菌, 菌丝体, 子实体, 营养价值

Abstract:

The contents of protein and amino acids in Sparassis latifolia were determined, and the internationally accepted
nutrient value assessment method was applied to assess the nutrient value of proteins in submerged cultivated mycelia and
fruiting bodies of Sparassis latifolia. The protein content of S. latifolia mycelia was 26.8%–30.6% while that of fruit
bodies was 13.4%. The first limiting amino acids of S. latifolia mycelia in corn flour liquid culture was isoleucine (Ile),
while the first limiting amino acids of S. latifolia mycelia cultured with wheat flour and glutinous rice flour were
both methionine (Met) and cystine (Cys). The essential amino acid content of fruit bodies, showing the highest essential
amino acid index (EAAI) and biological value (BV), was 48.62%, which was higher than that of mycelia. As measured by
fuzzy discernment method, the closeness degree of mycelial proteins from S. latifolia cultured with corn flour, wheat flour,
and glutinous rice flour to whole egg protein were 0.94, 0.90 and 0.92, which were higher than those of fruit bodies.

Key words: Sparassis latifolia, mycelium, fruit body, nutritional value