3种鲜销香菇子实体蛋白质营养价值评价

测定了福建省3个菌株、适宜鲜销的香菇(Lentinus edodes)子实体蛋白质含量、氨基酸含量及其种类,应用化学评分法、氨基酸评分、模糊评价法等6种国际通用的非生物学蛋白质评价方法,对3个香菇菌株的营养价值进行综合评价。结果表明,3个香菇菌株蛋白质含量分别为20.6%、21.4%、24.6%,2号香菇菌株氨基酸总量和必需氨基酸总量均为最高,分别为16.53%和6.52%;3个香菇菌株均富含谷氨酸、天冬氨酸、赖氨酸等氨基酸,含量较丰富的必需氨基酸为苯丙氨酸和酪氨酸,亮氨酸和赖氨酸,3个香菇菌株的第一限制氨基酸相同,均为为蛋氨酸和胱氨酸。化学评分分别为63.92、63.75、63.44;氨基酸评分分别为82.01、79.51、82.44;3个品种香菇与标准蛋白(全鸡蛋模式)的贴近度分别为0.92、0.92、0.91。

Protein Nutrition Evaluation on Three Strains of Lentinus edodes

The nutritional value of the proteins of three strains of Lentinus edodes suitable for fresh sale in Fujian province was evaluated according to 6 non-biological methods, i.e., chemical score method, amino acid score method, fuzzy identification mode. The results showed that the protein content of three strains of L. edodes were 20.6%, 21.4% and 24.6%, respectively. The percentage of total amino acid contents and the percentage of essential amino acid contents of L. edodes No.2 were 16.53% and6.52%, which was highest of all respectively. Three strains of L. edodes were rich in glutamate acid, aspartic acid, lysine and other amino acids. Meanwhile, the higher content essential amino acids of three strains of L. edodes were phenylalanine and tyrosine, leucine and lysine. The first limiting amino acids were all methionine( Met) and cystine( Cys). Their chemical scores were 63.92, 63.75 and 63.44, and their amino acid scores were 82.01, 79.51 and 82.44, respectively. As measured by fuzzy discernment method, their close degree to egg protein were 0.92, 0.92 and 0.91 respectively.