彭智华; 龚敏方
浙江农业大学食用菌研究所; 浙江农业大学食用菌研究所 杭州 310029 ; 杭州 310029
【中文摘要】 本文阐述了食用菌蛋白质营养评价的基本方法。在生物学评价法中主要介绍了真消化值、蛋白质功效比、净蛋白比、净蛋白利用率及生物价;在非生物学评价法中主要介绍了化学分、氨基酸分、必需氨基酸指数、营养指数及氨基酸比值系数分。文中分析了各种评价方法的优缺点,井探讨了菌类蛋白质营养评价的应用价值及其前景。
【英文摘要】 The basic methods of protein nutrition evaluation of edible fungi were described in this paper. Five biological evaluation methods, such as True Digestibility (TD), Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Net Protein Utilization Rate (NPUR), Biological Value (BV) and five non-biological evaluation methods, such as Chemical Score (CS), Amino Acid Score (AAS), Essential Amino Acid Index (EAAI), Nutritional Index (NI), Score of Ratio Coefficient of Amino Acid (SRCAA) were explained respectively. The strong and weak points of each method were analysed and the application prospect of them was also discussed.
【中文关键词】 蛋白质; 营养评价; 食用菌
【英文关键词】 Protein; Nutritional evaluation; Edible fungi
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,1996年03期 【DOI】CNKI:SUN:SYJB.0.1996-03-010
