6种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价  

Amino Acid Composition and Nutritional Evaluation of Proteins in Six Samples of Cultivated Flammulina velutipes

作　　者：吴莹莹[1] 鲍大鹏[1] 王瑞娟[1] 陈洪雨 王红梅[3] WU Yingying;BAO Dapeng;WANG Ruijuan;CHEN Hongyu;WANG Hongmei(Key Laboratory of Applied Mycological Resources and Utilization （South）, Ministry of Agriculture, National Engineering Research Center of Edible Fungi, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;College of Agriculture and Life Sciences, Comell University, Ithaca 14853, USA;Institute for Agri-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China)

机构地区：[1]上海市农业科学院食用菌研究所农业部南方食用菌资源利用重点实验室国家食用菌工程技术研究中心,上海201403 [2]康奈尔大学农业与生命科学学院,美国纽约州伊萨卡14853 [3]上海市农业科学院农产品质量标准与检测技术研究所,上海201403

出　　处：《食品科学》2018年第10期263-268,共6页Food Science

基　　金：上海市科委项目(16DZ2281300;17391900400);上海市农业科学院科技发展基金项目(沪农引才2016第001号)

摘　　要：为分析工厂化栽培金针菇的蛋白质营养,本研究测定6种来自不同生产企业的市售金针菇样品中粗蛋白含量及氨基酸组成,分析其中呈味氨基酸的含量,并通过计算蛋白质的氨基酸评分、化学评分、氨基酸比值系数分和必需氨基酸指数,以及预测蛋白质校正氨基酸计分等非生物学指标,评价金针菇的蛋白质营养价值。结果表明,6种金针菇样品均含有18种水解氨基酸,其中呈味氨基酸含量比例为56.28%~57.37%。必需氨基酸含量接近WHO/FAO模式,其中蛋氨酸、赖氨酸含量丰富,限制氨基酸为缬氨酸和异亮氨酸。6种市售金针菇的氨基酸比值系数分为72.61~82.07,必需氨基酸指数均高于90,与卵清蛋白接近。上述结果表明工厂化栽培的金针菇中呈味氨基酸含量丰富,含有利于人体吸收的优质蛋白,具有较大的风味食品开发潜力,适合与谷物、肉类等进行膳食搭配以促进人体对氨基酸的平衡摄取。To evaluate the nutritional value of proteins in commercially cultivated Flammulina velutipes, the amino acid composition and crude protein contents of 6 samples from different factories were analyzed. The contents of tasteactive amino acids were determined and the nutritional value of proteins was assessed by calculating amino acid score（AAS）, chemical score（CS）, score of ratio coefficient of amino acid（SRC）, essential amino acid index（EAAI） and protein digestibility corrected amino acids score（PDCAAS）. The results showed that 18 amino acids were detected in the hydrolysate of each of the tested samples, with taste-active amino acids accounting for 56.28%–57.37% of the total amino acids. The content of essential amino acids was close to the WHO/FAO reference protein pattern value; the most abundant essential amino acids were Met and Lys, and the limiting amino acids were Val and Ile. The SRC values were between 72.61 and 82.07, and EAAI values were over 90, both being close to those of ovalbumin. It is concluded that commercially cultivated F. velutipes are rich in taste-active amino acids and high quality proteins that are easily absorbed and has a great potential for the development of flavored foods. F. velutipes is recommended to be combined with cereals and meats in diet for the balanced consumption of amino acids.

关 键 词：金针菇 氨基酸组成 必需氨基酸 蛋白质 营养评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]