真姬菇菇腳和菌糠氨基酸含量測定及營養(yǎng)評價Determination of the Contents of Amino acids and Nutritional Evaluation of Hypsizygus marmoreus Stembase and Mushroom Barn
【作者】 林忠寧; 陳敏??; 劉明香; 周代順;
【Author】 LIN Zhong-ning,CHEN Min-jian,LIU Ming-xiang,ZHOU Dai-shun(Agricultural Ecology Institute,Fujian Academy of Agricultural Sciences,Fuzhou Fujian 350013)
【機構(gòu)】 福建省農(nóng)業(yè)科學院農(nóng)業(yè)生態(tài)研究所;
【摘要】 測定了真姬菇菇腳和菌糠中蛋白質(zhì)和氨基酸的含量,應(yīng)用模糊識別法和氨基酸比值系數(shù)法,以雞蛋蛋白為標準蛋白,以WHO/FAO的必須氨基酸參考模式為評價標準,對真姬菇菇腳和菌糠的蛋白質(zhì)營養(yǎng)價值進行了全面評價,并與真姬菇子實體的蛋白質(zhì)進行比較。結(jié)果表明:真姬菇菇腳和菌糠蛋白質(zhì)中總氨基酸含量為71.50%和65.92%,氨基酸種類齊全,必需氨基酸占總氨基酸量的40.16%和38.65%,相對于雞蛋蛋白(標準蛋白)的貼近度為0.8360和0.7520,第一限制性氨基酸均為蛋氨酸+胱氨酸,氨基酸比值系數(shù)分為76.77和70.13,雖然菇腳和菌糠的蛋白質(zhì)含量比均子實體低,但與子實體一樣具有較高的蛋白質(zhì)營養(yǎng)價值。
【Abstract】 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 evaluated.The results showed that the total amino acid...
【關(guān)鍵詞】 真姬菇; 菇腳; 菌糠; 氨基酸; 營養(yǎng)評價;
【Key words】 Hypsizygus marmoreus; Stembas; Mushroom barn; Amino acid; Nutritional evaluation;
【基金】 福建省省屬公益類科研院所專項(2010R1019-4)
【分類號】S646.19