Nutritional assessment of proteins from liquid cultivated mycelium and fruiting body of Agaricus blazei Murrill.
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摘要: 采用非生物学评价法,评价巴西蘑菇液体发酵菌丝体与子实体蛋白质的营养价值。结果表明,巴西蘑菇菌丝体蛋白质的氨基酸评分、化学评分、必需氨基酸指数、生物价、营养指数和氨基酸比值系数分分别为74.29、57.16、80.84、76.42、22.76和77.61,均高于子实体,说明巴西蘑菇液体发酵菌丝体是一种良好的蛋白源。Abstract: Nutritional value of the proteins from liquid cultivated mycelium and fruiting body of Agaricus blazei Murrill.was assessed using non-biological evaluation method.The results showed that the amino acid score(AAS),chemical score(CS),essential amino acid index(EAAI),biological value(BV),nutritional index(NI)and score of ratio coefficient of amino acid(SRCAA)of the mycelium proteins were 74.29,57.16,80.84,76.42,22.76 and 77.61,respectively.They were higher than those of fruiting body proteins.Thus,mycelium of liquid-cultivated Agaricus blazei Murrill.could be considered a source of nutritious protein.
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Key words:
- Agaricus blazei Murrill. /
- mycelium /
- amino acid /
- nutritional value
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[1] 魏秀俭,张文会,郭彦.姬松茸的营养保健价值及其开发利用前景[J].中国食物与营养,2005(10):23-24. -
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