模拟微重力对金针菇蛋白质营养价值的影响

为研究微重力对金针菇蛋白质营养价值影响,采用国际上通用的蛋白质营养价值评价方法,分析模拟微重力和静止栽培条件下的金针菇子实体中的氨基酸组成含量及蛋白质营养价值的差异。结果表明:模拟微重力栽培的金针菇子实体中有14种氨基酸含量高于静止栽培处理,氨基酸总量达151.2g·kg~(-1),必需氨基酸总量81.7g·kg~(-1),比静止栽培处理的分别提高了26.32%和29.89%。模拟微重力环境栽培的金针菇必需氨基酸含量比静止栽培处理、鸡蛋白和FAO/WHO的参照标准分别提高了2.82%、8.71%和52.63%。化学评分、氨基酸评分、氨基酸比值系数分、必需氨基酸指数、生物价与营养指数6项蛋白质指标均高于静止栽培的金针菇,说明模拟微重力栽培可提高金针菇有子实体中氨基酸含量,氨基酸组成更为合理,营养价值更高。

Effect of Simulated Microgravity Cultivation on Protein in Flammulina velutipes

Using the commonly applied protein evaluation methods,the nutritionalqualityof proteins in the fruiting bodies of Flammulina velutipes cultivated under simulated microgravity was compared with that of the mushrooms grown under regular condition (control).It was found that 14 amino acids (AA)in the mushrooms under treatment were higher than control.The contents of total AA and essential AA were 151.2 g · kg-1 (i.e.,26.32％ increase over control) and 81.7 g · kg-1 (i.e.,29.89％ increase over control),respectively.Thus,the weightless condition effectively raised the essential AA of F.velutipes 2.82％ over control,8.71％ over chicken protein,and 52.63％ over the FAO/ WHO reference standard.Six protein nutritional indices,including chemical score (CS),AA score (AAS),AA ratio coefficient (AARC),essential AA index (EAAI),biological value (BV) and nutritional index (NI),of the treatment samples were higher than those ofcontrol.Itappeared that the simulated microgravitycultivation increased the AA and protein qualityof F.velutipes fruiting bodies over the conventional method.