绣球菌蛋白质的营养评价  

Nutrition Assessment of Sparassis crispa Protein

作　　者：黄建成[1] 李开本[1] 应正河[1] 余应瑞[1] 

机构地区：[1]福建省农业科学院植物保护研究所,福州350013

出　　处：《菌物研究》2007年第1期51-54,62,共5页Journal of Fungal Research

基　　金：福建省重点科技项目(2006S0010)

摘　　要：采用国际上通用的营养评价方法,对绣球菌[Sparassis crispa(Wulf.)Fr.]子实体进行了蛋白质营养价值评价。结果为绣球菌子实体的粗蛋白质含量为12.9%,氨基酸总量为9.33%,其中必需氨基酸含量占氨基酸总量的33.9%。绣球菌的赖氨酸为第一限制氨基酸,苏氨酸相对过剩。绣球菌子实体蛋白质的化学评分(CS)、氨基酸评价(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80.9,87.3,78.3,73.6,10.1和87.9。绣球菌的营养价值高于松口蘑(Tricholoma matsutake)和茶树菇(A-grocybe aegerita)。因此,绣球菌子实体是良好的菌类蛋白源。The internationally adopted nutrient value assessment method was applied to the overall assessment of the protein nutrient value of fruitbodies. The results could provide quality indiced for the genetic breeding, cultivation and storage proceeding of Sparassis crispa. On dry weight basis, the crude protein content of Sparassis crispa was 12.9%, the content of 17amino acids determined in Sparassis crispa fruitbody protein was 9.33 %, and the total essential amino acid accounted for 33.9 % of the total amino acid. Lysine was the first limited amino acid of Sparassis crispa, and its content of thr. Containing was specially high. 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 80.9,87.3,78.3,73.6,10.1 and 87.9 respectively. Compared with two other kinds of edible fungi, protein nutrient value of Sparassis crispa fruitbodies was higher than that of Tricholoma matsutake or Agrocybe aegerita. So the protein of Sparassis crispa fruithodies was considered to be a kind of mushroom protein with higher nutrient value, and Sparassis crispa could be considered as a good source of mushroom protein.

关 键 词：绣球菌 蛋白质 氨基酸 营养评价 

分 类 号：S567.3[农业科学—中草药栽培] Q517[农业科学—作物学]