姬松茸^(60)Co辐射诱变菌株J_5与原菌株J_1蛋白质营养价值比较  

Comparative research on protein nutritional value of the ^(60)Co-radiated mutant strain J_5 of Agaricus blazei and its primary strain J_1

作　　者：刘朋虎[1] 江枝和[2] 翁伯琦[2] 肖淑霞 雷锦桂[2] 唐翔虬[2] 

机构地区：[1]福建农林大学生命科学学院,福建福州350002 [2]福建省农业科学院土壤肥料研究所,福建福州350013 [3]福建省食用菌技术推广总站,福建福州350003

出　　处：《湖南农业大学学报（自然科学版）》2011年第6期686-688,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家科技支撑计划项目(2007BAD89B13);福建省科技计划项目(2010N2003)

摘　　要：采用非生物学评价法对姬松茸60Co辐射诱变菌株J5和其原菌株J1不同潮次菇蛋白质的营养价值进行评价。结果表明:J5子实体的必需氨基酸指数、生物价、营养指数、氨基酸比值系数分、化学评分和氨基酸评分分别比J1高1.02%、2.26%、2.93%、11.72%、9.35%和5.13%;以上6项蛋白质评价指标中,J5第1、第2、第3、第4潮菇分别有4、5、5、6项指标高于J1,表明J5子实体的蛋白质营养价值高于J1。The protein nutrition of ^60CoCo-radiated mutant strain J5 ofAgaricus blazei and its original strain J1 in different growing flushes were studied by non-biological evaluation. The results showed that essential amino acid index, biological value, nutritional index, score of ratio coefficient of amino acid, chemical score and amino acid score of fruit bodies of mutant strain is were 1.02%, 2.26%, 2.93%, 11.72%, 9.35% and 5.13% higher than that of strain J1 respectively. Four, five, five and six protein indexes respectively in the first, second, third and fourth growing flushes of mutant strains J5 were higher than that of its original strain J1. These results indicated that the protein nutrition of mutant strain J5 was higher than that of strain J1.

关 键 词：姬松茸 60Co辐射菌株 潮次 营养价值 

分 类 号：S855.3[农业科学—临床兽医学]