不同羊肚菌菌株菌丝体和子实体蛋白质营养评价及粗提物体外活性  

Nutritional Evaluation of Mycelial and Fruiting Body Proteins of Different Morchella spp.Strains and Their Crude Protein Extract Activities In vitro

作　　者：刘慧敏 张京津 陈万超[2] 郝海波 陈辉[2] 黄静静 李卫 杨焱[1] LIU Huimin;ZHANG Jinjing;CHEN Wanchao;HAO Haibo;CHEN Hui;HUANG Jingjing;LI Wei;YANG Yan(College of Food Science,Shanghai Ocean University,Shanghai 201403,China;Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture and Rural Affairs,P.R.China,National Engineering Research Center of Edible Fungi,Shanghai 201403,China;Amway(China)Plant Research and Development Center Co.,Ltd.,Wuxi 214145,Jiangsu,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201403 [3]安利(中国)植物研发中心有限公司,江苏无锡214145

出　　处：《食用菌学报》2025年第2期49-59,共11页Acta Edulis Fungi

基　　金：国家重点研发计划专项(2023YFF1103401);功能性蛋白的高效绿色制备关键技术(2023YFF1103401)。

摘　　要：分析5株羊肚菌(Morchella spp.)菌丝体和子实体蛋白质、水解氨基酸含量,比较分析菌丝体和子实体蛋白质的营养价值;利用超声辅助碱提酸沉法提取菌丝体和子实体蛋白质粗提物,对其抗氧化活性、消化特性及降脂活性进行分析。结果表明:子实体蛋白质含量高于菌丝体,子实体总必需氨基酸占比为43.5%~48.8%,菌丝体与之相近,占比为38.8%~41.4%;而5株羊肚菌菌丝体的主要鲜味氨基酸(天冬氨酸和谷氨酸)占比高于子实体;蛋白质粗提物体外活性表明,子实体蛋白质抗氧化、消化特性及对胰脂肪酶抑制率高于菌丝体,具有更好的抗氧化、蛋白质消化能力及体外降脂活性。研究结果为羊肚菌菌丝体和子实体蛋白质的开发利用提供参考。Five strains of Morchella spp. were analyzed for contents of protein and hydrolyzed amino acids in both mycelia and fruiting bodies, and then compared for protein nutritional value between mycelia and fruiting bodies. Using ultrasound-assisted alkaline extraction and acid precipitation, crude protein extracts were obtained from mycelia and fruiting bodies of the five strains respectively. The crude protein extracts were determined for their antioxidant activity, digestive characteristics and lipid-lowering activity in vitro. The results showed that the content of protein in fruiting bodies was higher than that in mycelia. The proportion of total essential amino acids in fruiting bodies and mycelia were 43.5%–48.8% and 38.8%–41.4%, respectively.Compared with the fruiting bodies, the mycelia of the five strains had a higher ratio of main umami amino acids(aspartic acid and glutamic acid) to total amino acids. On the other hand, the crude protein extracts from the fruiting bodies of the five strains showed superior antioxidant and digestive characteristics and a higher pancreatic lipase inhibition rate in vitro than those from the mycelia. This study provided a reference for development and utilization of mycelial and fruiting body proteins in morels.

关 键 词：羊肚菌 蛋白质 营养评价 抗氧化活性 胰脂肪酶抑制率 

分 类 号：TS201.2[轻工技术与工程—食品科学]