双孢蘑菇9个杂交菌株的蛋白质营养评价与分析  

Protein Nutritional Value of Nine Agaricus bisporus Hybrids

作　　者：郭仲杰[1] 郑惠清 蔡志欣[1] 卢园萍 曾志恒[1] 廖剑华[1] 陈美元[1] GUO Zhongjie;ZHENG Huiqing;CAI Zhixin;LU Yuanping;ZENG Zhiheng;LIAO Jianhua;CHEN Meiyuan(Edible Fungi Institute,Fujian Academy of Agricultural Sciences/National and Local Joint Engineering Research Center for Breeding&Cultivation of Featured Edible Fungi,Fuzhou,Fujian 350012,China)

机构地区：[1]福建省农业科学院食用菌研究所/特色食用菌繁育与栽培国家地方联合工程研究中心,福建福州350012

出　　处：《福建农业学报》2023年第11期1285-1292,共8页Fujian Journal of Agricultural Sciences

基　　金：福建省科技计划公益类专项(2021R1035006、2022R1035006);国家现代农业产业技术体系建设专项(CARS-20);福建省种业创新与产业化工程项目(zycxny2021011)。

摘　　要：【目的】分析评价双孢蘑菇野生种质创新杂交菌株的蛋白质和氨基酸营养成分,为利用野生种质选育营养价值更高的双孢蘑菇新菌株提供参考。【方法】以3个主栽品种为对照,测定分析了6个杂交新菌株的蛋白质与氨基酸含量,并参照WHO(World Health Organization,世界卫生组织)/FAO(Food and Agriculture Organization of the UnitedNations,联合国粮食及农业组织)/UNU(UnitedNationsUniversity,联合国大学)、 IOM(Instituteof Medicine,美国医学研究所)、全鸡蛋蛋白3种氨基酸平衡模式谱,采用IOM模式评分、氨基酸评分、氨基酸比值系数、氨基酸比值系数分、化学评分等多种指标进行综合评价。【结果】野生种质创新杂交白色菌株福蘑63每百克蛋白质的必需氨基酸含量46.76 g、必需氨基酸指数94.45、必需氨基酸比例41.72%、消化率校正氨基酸得分86.73,在9个菌株中都是最高的。而野生种质创新杂交棕色菌株的蛋白质、总氨基酸、必需氨基酸、药用氨基酸、甜味氨基酸、碱性氨基酸、支链氨基酸以及多种氨基酸的含量均显著高于主栽品种。【结论】现有双孢蘑菇白色主栽品种的蛋白质、氨基酸等营养成分仍有提升的空间,可以引入营养价值相对较高的野生种质资源,基于营养成分评价开展营养品质定向杂交育种。【Objective】Proteins in 6 newly bred hybrids of wild Agaricus bisporus were analyzed for nutritional value to aid breeding selection.【Method】Along with 3 major A.bisporus varieties currently cultivated in Fujian as reference,6 hybrids of wild germplasms were analyzed to determine their nutritional values based on protein and AA compositions.Scores of IOM,AAs,and chemistry,as well as AA ratio coefficient of the samples were evaluated with respect to the balanced AA spectra of WHO/FAO/UNU,IOM,and egg protein.【Result】Among the various species of mushrooms,Fumo 63 was found to have the highest essential AA content of 46.76 g·100 g-1protein,essential AA index of 94.45,essential AAs proportion of 41.72%,and adjusted AA digestibility of 86.73.All 6 hybrids contained significantly more protein and total,essential,medicinal,sweet,alkaline,and branched-chain AAs than did their brown wild A.bisporus parents.【Conclusion】There appeared to be ample rooms for nutritional improvements by hybridizing the wild A.bisporus through upgrading the protein quality of the mushroom.

关 键 词：双孢蘑菇 野生种质创新 杂交新菌株 营养评价 

分 类 号：S646.11[农业科学—蔬菜学]