不同温度对虎奶菇菌核蛋白质营养价值的影响  

Effect of Different Cultivation Temperatures on the Protein Nutrition Value in the Sclerotia of Pleurotus tuber

作　　者：唐翔虬[1] 江枝和[1] 雷锦桂[1] 林勇[1] 

机构地区：[1]福建省农业科学院食用菌开发应用研究中心,福州350013

出　　处：《食用菌学报》2005年第4期9-12,共4页Acta Edulis Fungi

基　　金：福建省科技厅重点项目"食(药)用菌高产优质栽培技术研究"(2001Z128)的部分研究内容

摘　　要：测定了不同栽培温度对虎奶菇菌核蛋白质营养价值的影响.试验结果表明,23～28℃栽培的虎奶菇菌核,其蛋白质的必需氨基酸指数、生物价、营养指数和氨基酸比值系数分别为79.49、74.94、10.11和11.0,均高于自然温度栽培处理,氨基酸评分和化学评分分别为13.36和11.77,均低于自然温度栽培处理.结果表明,23～28℃栽培的虎奶菇菌核蛋白质营养价值高,在大面积生产上可以采用.Effect of different cultivation temperatures on the protein nutrition value in the sclerotia of Pleurotus tuber was tested. The results showed that the amino acid index, biological value, nutritional index and ratio coefficient of amino acid in the protein of the sclerotia of Pleurotus tuber cultivated under 23 -28℃ were 79.49, 74.94, 10.11 and 11.0 respectively, which was higher than that of the natural cultivation temperature treatment. The amino acid scores and chemical scores of this treatment was 13.36 and 11.77 respectively, which was lower than that of the natural cultivation temperature treatment. The result revealed that the protein nutrition in the sclerotia of Pleurotus tuber cultivated under 23-28℃ was high, and it could be extended into production.

关 键 词：虎奶菇 菌核 温度 营养价值 

分 类 号：S646[农业科学—蔬菜学]