譚愛華; 劉發志; 張曙光
宜昌職業技術學院; 宜昌職業技術學院; 宜昌職業技術學院 湖北宜昌443003 ; 湖北宜昌443003 ; 湖北宜昌443003

【中文摘要】 采用國際上通用的營養價值評價方法,全面評價了紫陀螺菌(Gomphuspurpuraceus)子實體蛋白質的營養價值。紫陀螺菌子實體的粗蛋白質含量為26.14%,氨基酸總量為17.92%,其中必需氨基酸含量占氨基酸總量的44.0%。紫陀螺菌的賴氨酸為第一限制氨基酸,含硫氨基酸相對過剩。紫陀螺菌子實體蛋白質的化學評分(CS)、氨基酸評分(AAS)、必需氨基酸指數(EAAI)、生物價(BV)、營養指數(NI)和氨基酸比值系數分(SRCAA)分別為60.4、67.3、91.8、88.4、16.5和34.9。紫陀螺菌蛋白質的營養價值僅次于松口蘑,而高于草菇和茶樹菇。因此,紫陀螺菌子實體是良好的菌類蛋白源。

【英文摘要】 The international adopted nutrient value assessment method was applied to the overall assessment of the protein nutrient value of Gomphus purpuraceus fruitbodies. On dry weight basis, the crude protein (N×6.25) content of G. purpuraceus fruitbody was 26.14%, The content of 17 amino acids determined in G. purpuraceus fruitbody protein was 17.92%, and the total essential amino acid content was 44.0% accounting for the total amino acid content. Lysine was the first limiting amino acid of G. purpuraceus, and its content of sulphur-containing amino acid was especially high. The chemical score (CS), amino acid score (AAS), essential amino acid index (EAAI), biological value (BV), nutritional index (NI) and score of ratio coefficient of amino acid (SRCAA) of its protein were 60.4, 67.3, 91.8, 88.4, 16.5 and 34.9 respectively. Compared with three other kinds of edible fungi, the protein nutrient value of G. prupuraceus fruitbodies was only lower than that of Tricholoma matsutake, but was highe...更多r than that of Volvariella volvacea and Agrocybe aegerita. So the protein of G. prupuraceus fruitbodies was suggested to be a kind of mushroom protein with higher nutrient value, and G. purpuraceus could be considered as a good source of mushroom protein.  還原

【中文關鍵詞】 紫陀螺菌; 蛋白質; 氨基酸; 營養評價
【英文關鍵詞】 Gomphus purpuraceus; Protein; Amino acid; Nutritional evaluation
【基金】湖北省科委基金資助項目"紫陀螺菌菌株的分離及簽定研究"(編號:2001AA208B03)

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2003年04期 【DOI】CNKI:SUN:SYJB.0.2003-04-006