灰褐牛肝菌（Boletus griseus）子实体的营养评价及蛋白质组分分析

doi:10.7506/spkx1002-6630-201720012

食品科学 ›› 2017, Vol. 38 ›› Issue (20): 83-89.doi: 10.7506/spkx1002-6630-201720012

灰褐牛肝菌（Boletus griseus）子实体的营养评价及蛋白质组分分析

鲍长俊，常惟丹，庄永亮，孙丽平

（昆明理工大学云南省食品安全研究院，云南?昆明 650500）

出版日期:2017-10-25 发布日期:2017-09-29
基金资助:
国家自然科学基金地区科学基金项目（21267013）

Nutritional Characteristics and Protein Composition of Fruiting Bodies of Boletus griseus

BAO Changjun, CHANG Weidan, ZHUANG Yongliang, SUN Liping

(Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, China)

Online:2017-10-25 Published:2017-09-29

摘要/Abstract

摘要： 测定灰褐牛肝菌子实体的基本成分、单糖、脂肪酸和氨基酸组成，矿物质含量及其蛋白质连续累进组分的含量，并对其蛋白质的营养价值进行系统评价。结果表明：灰褐牛肝菌子实体中粗蛋白质量分数为28.22%；葡萄糖含量最高，为258.04?mg/g；17?种脂肪酸被检出，亚油酸、油酸和棕榈酸分别占脂肪酸总量的35.91%、28.46%和24.50%；游离氨基酸共检出29?种，其中Tyr和Ala含量较高，甜味氨基酸和鲜味氨基酸分别占游离氨基酸总量的23.37%和12.69%；水解氨基酸中必需氨基酸含量较高，占氨基酸总量的38%，其氨基酸评分、必需氨基酸指数、生物价、营养指数和氨基酸比值系数分别为71.88、69.93、64.52、19.73和50.05。灰褐牛肝菌富含Mg、Fe、Zn、Cu，同时有毒元素Cd含量相对较高。蛋白质连续累进组分中清蛋白含量最高，占总蛋白的65.62%，但其Cd含量较高，占总Cd量的38.79%。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明清蛋白和球蛋白的分子质量分布主要在40?kD，差异热量扫描分析表明其热变性温度分别为125.04?℃和75.04?℃。结果表明，灰褐牛肝菌子实体的营养价值较高，但是由于Cd元素含量较高，可能存在一定的健康风险。

关键词: 灰褐牛肝菌, 氨基酸组成, 营养价值评价, 镉元素, 热变性温度

Abstract: The proximate composition, monosaccharide composition, fatty acid and amino acid compositions, and mineral contents of the fruiting bodies of Boletus griseus were detected and the protein composition of the mushroom was evaluated by successive extraction. Besides, the nutritional value of proteins of the mushroom was also assessed systematically. Results showed that the crude protein content in the mushroom was 28.22% and the glucose content was 258.04 mg/g. A total of 17 fatty acids were detected, with linoleic acid, oleic acid and palmitic acid accounting for 35.91%, 28.46% and 24.50% of the total fatty acids, respectively. A total of 29 free amino acids were detected, among which, Tyr and Ala showed the highest contents. Sweet amino acids and umami amino acids accounted for 23.37% and 12.69% of the total free amino acids, respectively. The amino acid score (AAS), essential amino acid index (EAAI), biological value (BV), nutritional index (NI) and score of ratio coefficient of amino acid (SRCAA) of essential amino acids in the protein hydrolysate of Boletus griseus, which accounted for 38% of the total amino acids, were 71.88, 69.93, 64.52, 19.73 and 50.05, respectively. B. griseus contained high levels of Mg, Fe, Zn, and Cu. Meanwhile, the toxic element Cd was also at a relatively high level. Furthermore, albumin was the most prominent protein in the mushroom, accounting for 65.62% of the crude protein, but the content of Cd in albumin accounted for 38.79% of total Cd. The molecular masses (mw) of albumin and globulin in Boletus griseus were identified by SDS-PAGE to be around 40 kD. Differential scanning calorimetry (DSC) results showed the thermal denaturation temperatures of the two proteins were 125.04 and 75.04 ℃, respectively. In conclusion, the results indicated that B. griseus showed high nutritional quality, but its consumption could pose considerable health risk due to the high content of Cd.

Key words: Boletus griseus, amino acid composition, nutritional value assessment, Cd, thermal denaturation temperature

中图分类号:

S646.3

鲍长俊，常惟丹，庄永亮，孙丽平. 灰褐牛肝菌（Boletus griseus）子实体的营养评价及蛋白质组分分析[J]. 食品科学, 2017, 38(20): 83-89.

BAO Changjun, CHANG Weidan, ZHUANG Yongliang, SUN Liping. Nutritional Characteristics and Protein Composition of Fruiting Bodies of Boletus griseus[J]. FOOD SCIENCE, 2017, 38(20): 83-89.

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灰褐牛肝菌（Boletus griseus）子实体的营养评价及蛋白质组分分析

Nutritional Characteristics and Protein Composition of Fruiting Bodies of Boletus griseus

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