4种金福菇菌株子实体的蛋白质营养价值评价  

Evaluation for protein nutritional value of fruiting bodies of four strains of Macrocybe gigantean

作　　者：张登友 杨树德[2] 董洪新[2] 蔡德华[2] 程显好[2] 

机构地区：[1]昌乐县鄌郚镇党委,山东潍坊262409 [2]鲁东大学农学院,山东烟台264025

出　　处：《生物加工过程》2017年第4期22-27,共6页Chinese Journal of Bioprocess Engineering

基　　金：山东省自然科学基金(ZR2013CL015);鲁东大学校青年基金(22260301)

摘　　要：对引种成功的4种金福菇菌株(DC、XY、JK、TW)子实体的氨基酸组成及蛋白质含量进行测定,并应用氨基酸比值系数法和模糊识别法对其营养价值进行全面评价。结果表明,4种金福菇菌株子实体的第一限制氨基酸均为赖氨酸,必需氨基酸与总氨基酸的比值接近或超过了联合国粮食及农业组织(FAO)/世界卫生组织(WHO)提出的理想蛋白质的标准,与鸡蛋蛋白的贴近度μ基本在0.9以上;菌盖的总氨基酸含量和蛋白质含量均高于菌柄的,XY、JK和TW3个菌株的菌盖总氨基酸分和氨基酸比值系数分均比菌柄的高,而各菌株菌柄的必需氨基酸指数和生物价均高于菌盖的。综合分析表明,除TW菌株因蛋白质含量较低而导致其营养指数较低之外,其余3种金福菇的蛋白质营养价值没有明显的区别,金福菇子实体是一种优质的蛋白质资源。Based on the successful introduction of four strains（DC,XY,JK,TW） of Macrobybe gigantean in Yantai district,the amino acid compositions and protein contents of their fruiting body were measured,and their nutritional value were evaluated by the analysis of ratio coefficient of essential amino acid and fuzzy discernment method. The results showed that,for all the four strains,lysine was the first limited amino acid.The ratios of total essential amino acid to the total amino acid（EAA/TAA） were approximate to or surpass the FAO/WHO regulated standard,and the closeness degrees evaluated by fuzzy discernment to egg protein was almost higher than 0. 9. The total amino acid contents and total protein contents of pileus were higher than that of stipes.For XY,JK and TW strains,the total amino acid scores（AAS） and score of ratio coefficient of amino acid（SRC） of their pileus were higher than that of their stipes.However,the essential amino acid index（EAAI） and biological value（BV） of all the stipes were higher than that of respective pileus.Comprehensive analysis showed that there was no obvious difference between DC,XY and JK strains in the respect of their protein nutritional values,whereas the TW strain had the lowest nutritional index value due to its the lowest protein content. In conclusion,the fruiting body ofMacrobybe gigantean is a high-grade protein resource.

关 键 词：金福菇 蛋白质 氨基酸 营养价值评价 

分 类 号：S646.1[农业科学—蔬菜学]