| 食用菌蛋白质评价及品种间氨基酸互补性分析 |
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| 引用本文： | 高观世,张陶,吴素蕊,桑兰. 食用菌蛋白质评价及品种间氨基酸互补性分析[J]. 中国食用菌, 2012, 31(1): 35-38 |
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| 作者姓名： | 高观世 张陶 吴素蕊 桑兰 |
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| 作者单位： | 中华全国供销合作总社昆明食用菌研究所,云南 昆明,650221 |
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| 基金项目： | 云南省高层次科技人才培养工程（20080C008）;科技部科技基础性工作专项（SQ2008FY151061）. |
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| 摘 要： | 对常见野生食用菌松茸、革质红菇、美味牛肝菌和人工食用菌香菇、双孢蘑菇、金针菇中营养成分蛋白质进行质量评价及互补性分析.结果表明,虽然食用菌因其品种、来源不同,组成蛋白质的氨基酸含量和几种必需氨基酸组成比例与WHO/FAO模式谱接近程度有一定差异,但通过利用各食用菌品种之间的氨基酸互补性,可对其差异加以改善,极大提高了食用菌蛋白质的营养价值,旨在为居民平衡膳食提供食用菌营养素的基本信息.
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| 关 键 词： | 食用菌 蛋白质 氨基酸 平衡膳食 |
Quality Evaluation of Protein in the Edible Fungus and Utilizing the Complementary Principle of Amino Acid to Improve the Nutritional Value of Protein |
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| GAO Guan-shi , ZHANG Tao , WU Su-rui , SANG Lan. Quality Evaluation of Protein in the Edible Fungus and Utilizing the Complementary Principle of Amino Acid to Improve the Nutritional Value of Protein[J]. Edible Fungi of China, 2012, 31(1): 35-38 |
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| Authors: | GAO Guan-shi ZHANG Tao WU Su-rui SANG Lan |
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| Affiliation: | (Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooporatives, Kunming Yunnan 650221) |
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| Abstract: | The protein and the amino acid of Tricholoma matsutake, Russula.Alutacea, Boletus edulis, Lentinula edodes, Agaricus bisporus and Flammulina velutipes were analyzed and evaluated. The results indicated that the protein contents and the essential amino acid composition in six edible fungus which different varieties and sources, had some differences to the WHO/FAO reference model of essential amino acid, but we could utilize complementary of amino acid to improve the nutritional value of protein. The purpose of this study was to offer some essential information of edible fungus nutrients to people. |
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| Keywords: | Edible fungus Protein Amino acid Balanced diet |
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