Analysis of Amino Acid Composition and Se Content in Different Species of Termitomyces Grown in Sichuan

FOOD SCIENCE ›› 0, Vol. ›› Issue (): 245-248.

Analysis of Amino Acid Composition and Se Content in Different Species of Termitomyces Grown in Sichuan

Received:2010-09-03 Revised:2011-05-13 Online:2011-07-25 Published:2011-06-18
Contact: Li-Kou ZOU E-mail:zoulk124@163.com

Abstract

Abstract: Fruiting body samples of 10 species of Termitomyces grown in different regions of Sichuan province were analyzed for their amino acid composition using amino acid auto analyzer and Se content using atomic fluorescence spectrometer. The results showed that the contents of total amino acids and essential amino acids were 15.92%－28.86% and 7.08%－10.20%, respectively in the fruiting bodies of the investigated species of the genus Termitomyces. The fruiting bodies of T.albuminosus, T. robustus, T. badius, T. microcarpus, T. schimperi and T. heimi exhibited a total amino acid content of more than 20% and the contents of total amino acids and essential amino acids in T. heimii fruiting bodies were 28.86% and 10.20%, respectively. Besides, Se content of Termitomyces fruiting bodies was 3－18 times higher than that of Xerula radicata, and the Se content of T. badius was (1.2286 ± 0.0340)μg/g. It could be concluded that the 10 investigated species of Termitomyces grown in Sichuan province are rich in a variety of amino acids and Se and are highly nutritious.

Key words: Termitomyces, amino acid, selenium

[1]	WANG Tianze, TAN Jia, DU Wenbin, ZHEN Dawei, XIE Jianchun. Analysis of Taste Compounds in Stewed Chicken Broth of Beijing Youji [J]. FOOD SCIENCE, 2020, 41(8): 159-164.
[2]	WANG Xibo, NIE Xin, LIAO Yi, LUO Jiaqian, Lü Xiuli, LIU Jishan, LIU Jun, WANG Zhongjiang, TENG Fei, LI Liang, LI Yang. Relationship between Soybean Protein and Qianye Tofu Quality [J]. FOOD SCIENCE, 2020, 41(7): 30-37.
[3]	FANG Guanyu, MU Xiaojing, JIANG Yujian. Effects of Fermenter Type on the Quality of Zhejiang Rosy Vinegar [J]. FOOD SCIENCE, 2020, 41(6): 184-192.
[4]	ZHANG Jianping, XIE Chunzhi. Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste [J]. FOOD SCIENCE, 2020, 41(6): 246-251.
[5]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[6]	DU Feifei, WU Changling, FANG Aihu, ZHANG Li, LI Zhen, YANG Zongyun, ZHOU Nan, LI Pengpeng, LI Dianzhao, WANG Peng. Oil-Water Interfacial Properties of Sarcoplasmic Proteins in Meat from Different Animal Species [J]. FOOD SCIENCE, 2020, 41(4): 15-22.
[7]	ZHOU Yajun, WANG Qiuying, MA Yongqiang, CHEN Yan, WANG Shujie. Effects of Three Amino Acids on Quality and N-Nitrosamine Formation of Western-style Smoked Sausage [J]. FOOD SCIENCE, 2020, 41(16): 29-36.
[8]	NIU Liying, LI Dajing, LIU Chunquan, SONG Jiangfeng, CHEN Jiluan, CHEN Yanping, YUAN Jianhua. Changes of Free Sugars and Amino Acids in Table Corn during Development [J]. FOOD SCIENCE, 2020, 41(16): 165-172.
[9]	ZENG Jianhua, LIU Linlin, YANG Yang, ZHANG Na, ZHU Xiuqing, SHI Yanguo, ZHENG Huanyu, WANG Xinyue. Composition and in Vitro Antioxidant Properties of Soy Lipophilic Protein [J]. FOOD SCIENCE, 2020, 41(14): 58-65.
[10]	WANG Xinyu, WANG Rongrong, WANG Ting, YANG Lüzhu, LIU Jie, LI Huan, ZHANG Qun, SHAN Yang, DING Shenghua. Principal Component Analysis and Cluster Analysis for Evaluating the Free Amino Acid Composition of Inner and Outer Lily Bulb Scales from Different Cultivars [J]. FOOD SCIENCE, 2020, 41(12): 211-220.
[11]	FAN Yan, LI Haoli, HAO Yining. Analysis of Characteristic Flavor Compounds of Fermented Bean Curd Using Electronic Tongue and Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(10): 222-229.
[12]	MEI Kalin, XUAN Shifen, TAN Beibei, ZHANG Jinjie, LOU Qiaoming, LU Jiafang, YANG Wenge. Effects of Electron Beam Irradiation on Nutritional and Taste Components of Ovalipes punctatus Meat [J]. FOOD SCIENCE, 2019, 40(8): 169-174.
[13]	REN Hongyu, LI Haoyang, CHEN Haiyan, BAI Lu, MIAO Yanli, TAO Pei, LIU Wenlong, ZHANG Xingwen. Effects of Foliar Application of Lanthanum and Cerium on Protein Content and Amino Acid Composition of Soybeans and Nutritional Evaluation [J]. FOOD SCIENCE, 2019, 40(6): 9-15.
[14]	LIU Le, DING Yi, WANG Zixuan, FANG Yaowei, WANG Shujun, Lü Mingsheng. Dextranase from Arthrobacter oxydans KQ11: Identification of Key Residues in Catalysis [J]. FOOD SCIENCE, 2019, 40(6): 113-120.
[15]	LI Weili, YUAN Xu, LIU Yushu, WU Xiaoyu, TANG Yong, LIN Hongbin, LIU Ping, DING Wenwu, CHE Zhenming, WU Tao. Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry Analysis of Flavor Components in Pixian Bean Paste [J]. FOOD SCIENCE, 2019, 40(6): 261-265.

Analysis of Amino Acid Composition and Se Content in Different Species of Termitomyces Grown in Sichuan

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments