香菇自交选育新菌株及其亲本子实体的氨基酸特征及蛋白质营养价值  

Amino Acid Profile and Protein Nutritional Value of Lentinula edodes Huxiang F2 and Its Self-breeding Progenies

作　　者：李巧珍[1] 刘建雨 章炉军[1] 张美彦[1] 于海龙[1] 李玉[1] 周峰[1] 姜宁[1] 尚晓冬[1] 宋春艳[1] LI Qiaozhen;LIU Jianyu;ZHANG Lujun;ZHANG Meiyan;YU Hailong;LI Yu;ZHOU Feng;JIANG Ning;SHANG Xiaodong;SONG Chunyan(National Engineering Research Center of Edible Fungi,Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture,Institute of Edible Fungi,Shanghai Academy of Agricultural Science,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国家食用菌加工技术研发分中心上海市农业遗传育种重点开放实验室

出　　处：《食用菌学报》2019年第3期51-57,共7页Acta Edulis Fungi

基　　金：上海市农口系统青年人才成长计划[沪农青字(2017)第1-7号];现代农业产业技术体系建设专项资金资助(CARS-20);上海市科委项目(18391900200)

摘　　要：通过测定粗蛋白和其水解后氨基酸的含量,在现行国际氨基酸模式谱的基础上,以氨基酸评分(amino acid score,AAS)、美国国家科学院医学研究所(IOM)模式评分、化学评分(chemical score,CS)、氨基酸比值系数(ratio coefficient,RC)、氨基酸比值系数分(score of RC,SRC)和必需氨基酸指数(essential amino acid index,EAAI)等指标,对香菇(Lentinula edodes)自交选育新菌株243和申香1504及亲本沪香F2子实体的氨基酸特征和蛋白质营养价值进行分析。结果表明,菌株243和申香1504子实体粗蛋白含量显著低于亲本沪香F2,菌株243子实体的氨基酸总量、必需氨基酸总量与沪香F2相当,3个菌株必需氨基酸/总氨基酸值和必需氨基酸/非必需氨基酸值符合FAO/WHO理想蛋白模式;蛋白中AAS评分、IOM评分、CS评分、SRC值、EAAI值均以243菌株最高。3个菌株的蛋白质校正氨基酸计分(protein digestibility corrected amino acids score,PDCAAS)值在0.54~0.61之间,子代243菌株最高,其次为亲本沪香F2。The Lentinula edodes Huxiang F2 and two of its self-breeding progenies,243 and Shenxiang 1504,were analyzed for their crude proteins and hydrolyzed amino acids and evaluated for their amino acid profile as well as nutritional value based on the amino acid score(AAS),Institute of Medicine(IOM)pattern score,chemical score(CS),amino acid ratio coefficient(RC),score of RC(SRC)and essential amino acid index(EAAI).There were fewer crude proteins in 243 and Shenxiang 1504 than their parental strain Huxiang F2.Strain 243 contained equal amounts of total amino acids and essential amino acids as Huxiang F2.The ratios of essential amino acid to total amino acid and essential amino acid to nonessential amino acid met the requirements of FAO/WHO ideal protein model.Among all three strains,strain 243 received the highest scores in AAS,IOM,CS,SRC and EAAI.The protein digestibility corrected amino acids score(PDCAAS)of the three strains ranged between 0.54 and 0.61,and strain 243 ranked first followed by Huxiang F2.

关 键 词：香菇 自交新菌株 必需氨基酸组成 氨基酸营养特征 蛋白质营养价值 

分 类 号：TS2[轻工技术与工程—食品科学与工程]