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测定了真姬菇菇脚和菌糠中蛋白质和氨基酸的含量,应用模糊识别法和氨基酸比值系数法,以鸡蛋蛋白为标准蛋白,以WHO/FAO的必须氨基酸参考模式为评价标准,对真姬菇菇脚和菌糠的蛋白质营养价值进行了全面评价,并与真姬菇子实体的蛋白质进行比较。结果表明:真姬菇菇脚和菌糠蛋白质中总氨基酸含量为71.50%和65.92%,氨基酸种类齐全,必需氨基酸占总氨基酸量的40.16%和38.65%,相对于鸡蛋蛋白(标准蛋白)的贴近度为0.8360和0.7520,第一限制性氨基酸均为蛋氨酸+胱氨酸,氨基酸比值系数分为76.77和70.13,虽然菇脚和菌糠的蛋白质含量比均子实体低,但与子实体一样具有较高的蛋白质营养价值。
The content of protein and amino acid in the mushroom foot and mushroom bran was determined. Fuzzy recognition method and amino acid ratio coefficient method were used to evaluate the essential amino acid reference model of WHO / FAO. The nutritional value of mushrooms and fungus bran was evaluated comprehensively and compared with that of the true mushroom. The results showed that the total amino acids in the protein and the fungus bran were 71.50% and 65.92%, the amino acids were the most abundant, the essential amino acids accounted for 40.16% and 38.65% of the total amino acids, respectively, compared with the egg protein (standard protein) Degrees were 0.8360 and 0.7520. The first limiting amino acids were methionine + cystine. The amino acid ratio coefficients were divided into 76.77 and 70.13. Although the protein content of mushroom feet and bran was lower than that of the average fruiting body, High protein nutritional value.