球状香菇菌株的氨基酸特征分析及蛋白质品质评价  

Amino acid profile and protein quality of Lentinula edodes with ball-shaped fruiting bodies

作　　者：侯娣 黄卫华 陈洪雨 吴莹莹 鲍大鹏[1,2] 王文成[4] 陶祥生 杨瑞恒 HOU Di;HUANG Wei-Hua;CHEN Hong-Yu;WU Ying-Ying;BAO Da-Peng;WANG Wen-Cheng;TAO Xiang-Sheng;YANG Rui-Heng(College of Food Sciences,Shanghai Ocean University,Shanghai 201306,China;Key Laboratory of Edible Fungal Resources and Utilization(South),National Engineering Research Center of Edible Fungi,Key Laboratory of Agricultural Genetics and Breeding of Shanghai,Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Qingyuan Edible Fungal Research Center,Qingyuan,Zhejiang 323800,China;Xixia Office of Edible Fungi,Henan Province,Xixia,Henan 474550,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海市农业科学院食用菌研究所农业农村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市农业遗传育种重点开放实验室,上海201403 [3]庆元县食用菌科研中心,浙江庆元323800 [4]河南省西峡县食用菌生产办公室,河南西峡474550

出　　处：《菌物学报》2021年第9期2412-2422,共11页Mycosystema

基　　金：国家自然科学基金(31800015);上海市农业科学院农科国推2019(匹配-10);庆元县高层次人才培养资助项目(2018RC02)。

摘　　要：比较分析香菇球状菌株与正常菌株的形态特征、氨基酸特征和蛋白质品质,并基于现行国际氨基酸模式谱,采用蛋白质的氨基酸评分(amino acid score,AAS)、氨基酸比值系数分(ratio coefficient of amino acid,SRC)、IOM(Institute of Medicine)模式评分、化学评分(chemical score,CS)、必需氨基酸指数(essential amino acid index,EAAI)以及蛋白质校正氨基酸计分(protein digestibility corrected amino acidsscore,PDCAAS)多种指标进行评价。结果表明:与正常菌株相比,球状菌株形态上没有菌褶和菌柄的分化,同时营养成分也发生了变化,就粗蛋白含量而言,球状菌株为正常菌株的1.37倍(分别为32.32%和23.60%);就平均总氨基酸含量而言,球状菌株(209.58mg/g)是正常菌株(163.10mg/g)的1.28倍。这些球状菌株的特征可作为新品种的培育材料进一步被利用。Comparisons of morphology, amino acid profile and protein quality between strain with ball-shaped fruiting bodies and normal strain of Lentinula edodes were conducted. Based on the latest version of international amino acid reference patterns, amino acid score(AAS), IOM(Institute of Medicine) pattern score, chemical score(CS), ratio coefficient of amino acid(RC), score of ratio coefficient of amino acid(SRC) and essential amino acid index(EAAI) were used to evaluate their nutrition value. Morphologically, the stipe and gill of the strain with ball-shaped fruiting bodies were not differentiated, and the nutrition of the strain also changed. In terms of crude protein content, the ball-shaped strain was 1.37 times higher than the normal strain(32.32% and 23.60%, respectively). In terms of the average total amino acid content, the ball-shaped strain was 1.28 times higher than the normal strain(209.58 mg/g and 163.10 mg/g, respectively). The ball-shaped strain could be hopefully used as the breeding material for screening new cultivated strains.

关 键 词：香菇 球状菌株 氨基酸组成 蛋白质营养价值 

分 类 号：S646.12[农业科学—蔬菜学]