谭爱华; 刘发志; 张曙光
宜昌职业技术学院; 宜昌职业技术学院; 宜昌职业技术学院 湖北宜昌443003 ; 湖北宜昌443003 ; 湖北宜昌443003
【中文摘要】 采用国际上通用的营养价值评价方法,全面评价了紫陀螺菌(Gomphuspurpuraceus)子实体蛋白质的营养价值。紫陀螺菌子实体的粗蛋白质含量为26.14%,氨基酸总量为17.92%,其中必需氨基酸含量占氨基酸总量的44.0%。紫陀螺菌的赖氨酸为第一限制氨基酸,含硫氨基酸相对过剩。紫陀螺菌子实体蛋白质的化学评分(CS)、氨基酸评分(AAS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)和氨基酸比值系数分(SRCAA)分别为60.4、67.3、91.8、88.4、16.5和34.9。紫陀螺菌蛋白质的营养价值仅次于松口蘑,而高于草菇和茶树菇。因此,紫陀螺菌子实体是良好的菌类蛋白源。
【英文摘要】 The international adopted nutrient value assessment method was applied to the overall assessment of the protein nutrient value of Gomphus purpuraceus fruitbodies. On dry weight basis, the crude protein (N×6.25) content of G. purpuraceus fruitbody was 26.14%, The content of 17 amino acids determined in G. purpuraceus fruitbody protein was 17.92%, and the total essential amino acid content was 44.0% accounting for the total amino acid content. Lysine was the first limiting amino acid of G. purpuraceus, and its content of sulphur-containing amino acid was especially high. The chemical score (CS), 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 its protein were 60.4, 67.3, 91.8, 88.4, 16.5 and 34.9 respectively. Compared with three other kinds of edible fungi, the protein nutrient value of G. prupuraceus fruitbodies was only lower than that of Tricholoma matsutake, but was highe...更多r than that of Volvariella volvacea and Agrocybe aegerita. So the protein of G. prupuraceus fruitbodies was suggested to be a kind of mushroom protein with higher nutrient value, and G. purpuraceus could be considered as a good source of mushroom protein. 还原
【中文关键词】 紫陀螺菌; 蛋白质; 氨基酸; 营养评价
【英文关键词】 Gomphus purpuraceus; Protein; Amino acid; Nutritional evaluation
【基金】湖北省科委基金资助项目"紫陀螺菌菌株的分离及签定研究"(编号:2001AA208B03)
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2003年04期 【DOI】CNKI:SUN:SYJB.0.2003-04-006