宋爱荣; 郭立忠; 张迎春; 毕建水
山东省莱阳农学院!莱阳265200; 山东省莱阳农学院!莱阳265200; 山东省莱阳农学院!莱阳265200; 山东省莱阳市农业局!莱阳265200
【中文摘要】 测定了七个白色金针菇新品种菌丝的氨基酸含量.结果表明,七个品种的菌丝体中含有丰富的八种人体必需氨基酸、支链氨基酸和精氨酸,而芳香旅氨基酸的含量却很低.菌丝体中八种必需氨基酸高于或接近于三种食用蛋白,支链氨基酸与芳香族氨基酸的比值多近于三种食用蛋白和四种农产品。
【英文摘要】 The amino acid content in hyphae of seven white Flatnmulina velutipes strains was tested. The results showed that the hyphae of seven strains contained eight essential amino acids, side chain amino acid and arginine which were essential to the human body. However, the content of aromatic amino acid was relatively low. While the content of eight essential amino acids was higher than or almost the same as those of three edible proteins. It was proved that the ratio of side chain amino acid to aromatic amino acid in seven strains was almost the same as those in three edible proteins and four agricultural products.
【中文关键词】 金针菇; 氨基酸; 菌丝体; 发酵
【英文关键词】 Flammulina velutipes; Attino acid; Hypha; Fermentation
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,1996年01期 【DOI】CNKI:SUN:SYJB.0.1996-01-005
