粗柄羊肚菌蛋白质及氨基酸分析

本文对粗柄羊肚菌[Morchella crassipes(Vent.)Pers]~[1]的菌盖、菌柄及液体培养菌丝中的可溶性蛋日组分及氨基酸含量进行了测定和分析.结果表明.菌丝的可溶性蛋白含量最高,其电泳带颜色也较深,菌盖次之.菌柄居第三位;但电泳条带菌柄最多,菌盖次之、菌丝最少.氨基酸含量的测定表明,菌丝中必需氨基酸含量最高;鲜味氨基酸以菌盖中最高,尤其是谷氨酸含量明显高出苗炳和菌丝,而甜味氨基酸则三者相差不大。

Studies on Protein Ingredient and Ammo Acid Content of Morchella crassipes (Vent.) Pers.

The soluble protein ingredients and the content of the amino acids in cap, stipe and liquid-cultured mycelium of Morcheila crassipes were measured and analysed in this study. The results showed that the content of soluble protein in mycelium was the highest among the samples and the color of its electrophoresis bands was also the darkest, followed by that of the cap and the stipe. But the numbers of the electrophoresis band of the stipe were the most, followed by that of the cap and the mycelium. The content of the essential amino acids in mycelium was the highest compared with that of the cap and the stipe. While the content of the tasty amino acids in cap was the highest, especially the content of Glu, which was much higher than other amino acids; but the content of the sweet amino acids in cap, stipe and mycelium was almost the same.