摘要
测定了真姬菇菇脚和菌糠中蛋白质和氨基酸的含量,应用模糊识别法和氨基酸比值系数法,以鸡蛋蛋白为标准蛋白,以WHO/FAO的必须氨基酸参考模式为评价标准,对真姬菇菇脚和菌糠的蛋白质营养价值进行了全面评价,并与真姬菇子实体的蛋白质进行比较。结果表明:真姬菇菇脚和菌糠蛋白质中总氨基酸含量为71.50%和65.92%,氨基酸种类齐全,必需氨基酸占总氨基酸量的40.16%和38.65%,相对于鸡蛋蛋白(标准蛋白)的贴近度为0.8360和0.7520,第一限制性氨基酸均为蛋氨酸+胱氨酸,氨基酸比值系数分为76.77和70.13,虽然菇脚和菌糠的蛋白质含量比均子实体低,但与子实体一样具有较高的蛋白质营养价值。
The contents of protein and amino acids of Hypsizygus marmoreus stembase and mushroom barn were determined, using fuzzy identification mode and ratio coefficient mode of amino acid. Using egg protein as standard protein, the nutritive value of protein of Hypsizygus marmoreus stembase and mushroom barn by the evaluation standard of must amino acid reference mode of WHO/FAO and comparison to the protein of fruitbodies of Hypsizygus marmoreus were e- valuated. The results showed that the total amino acid content of Hypsizygus marmoreus stemhase and mushroom barn was 71.50% and 65.92% with complete amino acid species. The essential amino acid was percent 40.16 and 38.65 of total amino acid content. The closeness degree was 0.8360 and 0.7520 relative to egg protein, the first limiting amino acid was Methionine ＋ Cystine, and the ratio coefficient score of amino acid was 76.77 and 70.13. Also the content of Hypsizygus marmoreus stembase and mushroom barn proteins was lower than the fruitbodies, but it had relatively high protein nutri- tional value as fruitbodieso
出处
《中国食用菌》
2012年第2期44-46,共3页
Edible Fungi of China
基金
福建省省属公益类科研院所专项(2010R1019-4)
关键词
真姬菇
菇脚
菌糠
氨基酸
营养评价
Hypsizygus marmoreus
Stembas
Mushroom barn
Amino acid
Nutritional evaluation
