Effects of Drying Technology on Nutrition of Tremella fuciformis
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摘要:
目的 研究烘干方式对银耳营养的影响，为完善银耳烘干工艺、提高银耳品质提供理论依据。 方法 以蛋白质、糖类含量和氨基酸营养品质为评价指标，应用统计学和FAO/WHO建议的氨基酸评估模式，比较银耳实际生产中常见的以废菌棒为燃料工厂化烘干（M1）、以废菌棒木屑为燃料工厂化烘干（M2）、以废菌棒燃料小灶烘干（M3）、电热工厂化烘干（M4）等4种烘干工艺对银耳营养的影响。 结果 烘干前的浸泡工序对银耳蛋白质、糖类、氨基酸营养和二氧化硫含量无显著性影响（P＞0.05）。但M2、M3烘干条件下的银耳总糖、还原糖含量显著高于M4（P＜0.05）。4种烘干方式制备的银耳干品单一氨基酸含量及总量均无显著性差异（P＞0.05），组成特征相似。不同烘干组银耳氨基酸营养平衡性略有差异，氨基酸比值系数分从高到低依次为M1（80.52）＞M4（79.55）＞M3（79.15）＞M2（77.80），说明银耳是一种氨基酸营养比较均衡的食物。赖氨酸为银耳干制品的第一限制性氨基酸。 结论 烘干前的清洗、浸泡不会导致银耳营养变化，现行烘干工艺制备的银耳干品并无二氧化硫残留，以废菌棒木屑为燃料的工厂化烘干方式及以废菌棒燃料的小灶烘干方式下银耳营养损失较少。 Abstract:Objective Effect of drying technology on the nutritional quality of Tremella fuciformis Berk was studied. Method The national standards on the nutritional quality of edible fungi, such as contents of total sugar, reducing sugar, protein, and amino acids, were the indices used to evaluate 4 drying technologies in producing the dehydrated product. The FAO/WHO indexing system was applied to gage the protein nutrition. Dehydration of T. fuciformis employed either spent culture substrate for fuel in a factory oven (M1), spent culture substrate and wood chips for fuel in a factory oven (M2), spent culture substrate for fuel in a workshop oven (M3), or an industrial electric oven (M4). Results Water-soaking of the fungi prior to dehydration showed no significant effect on the contents of protein, sugar, amino acids, and sulfur dioxide in the dried product (P＞0.05). However, the various drying methods resulted in quality differentiations among them. The contents of total sugar and reducing sugar in the dried T. fuciformis prepared under M2 and M3 were significantly higher than those under M4 (P＜0.05). The amino acid contents of the products made by different technologies did not differ significantly (P＞0.05). The nutritional grading based on amino acids ranked the dried mushrooms from those made by M1 at a score of 80.52, to M4 of 79.55, M3 of 79.15, and M2 of 77.80. All dried fungi products had a well-balance nutritional composition with lysine being the top restricted amino acid. Conclusion The total sugar and amino acids in the dehydrated T. fuciformis were not affected by the pre-soaking but significantly by the drying process. Either drying by using spent culture substrate and wood chips for fuel in a factory oven (M2) or by using spent culture substrate for fuel in a workshop oven (M3) retained the nutrients more effectively than other methods. Incidentally, there was no sulfur dioxide residue detected in the dried T. fuciformis produced by the process currently practiced by the industry. -
Key words:
- Tremella fuciformis Berk /
- drying /
- nutrition property /
- amino acid /
- sulfur dioxide
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图 1 烘干工艺对银耳部分营养指标的影响
注：图中不同小写字母表示同一前处理方式下不同烘干工艺之间差异显著（P＜0.05），相同字母或无字母表示差异不显著（P＞0.05）。
Figure 1. Effects of drying technology on nutritional indices of T. fuciformis
Note: Data with different letters indicate significant difference at 0.05 level.
表 1 不同烘干工艺下银耳的氨基酸组成
Table 1. Amino acid composition of T. fuciformis dehydrated by different drying technologies
单位：g·hg−1 氨基酸
Amino acidM1 M2 M3 M4 氨基酸
Amino acidM1 M2 M3 M4 天冬氨酸（Asp）△ 0.70±0.03 0.70±0.06 0.69±0.01 0.68±0.04 蛋氨酸（Met）* 0.19±0.02 0.18±0.02 0.19±0.01 0.17±0.03 丝氨酸（Ser）△ 0.41±0.01 0.40±0.03 0.40±0.01 0.39±0.02 赖氨酸（Lys）* 0.34±0.01 0.34±0.02 0.34±0.01 0.33±0.02 谷氨酸（Glu）△ 0.91±0.02 0.84±0.09 0.92±0.02 0.87±0.11 异亮氨酸（Ile）* 0.26±0.01 0.25±0.02 0.26±0.01 0.24±0.02 甘氨酸（Gly）△ 0.37±0.01 0.37±0.03 0.37±0.00 0.36±0.02 亮氨酸（Leu）* 0.46±0.02 0.45±0.02 0.45±0.01 0.45±0.02 丙氨酸（Ala）△ 0.40±0.02 0.40±0.02 0.40±0.01 0.38±0.02 苯丙氨酸（Phe）* 0.31±0.01 0.31±0.01 0.30±0.01 0.30±0.01 脯氨酸（Pro）△ 0.32±0.01 0.30±0.02 0.31±0.00 0.30±0.02 合计TAA 6.32±0.16 6.21±0.50 6.34±0.02 6.04±0.41 酪氨酸（Tyr） 0.28±0.03 0.33±0.05 0.32±0.04 0.29±0.04 必需氨基酸总量 TEAA 2.31±0.08 2.26±0.09 2.27±0.07 2.20±0.05 胱氨酸（Cys） 0.10±0.00 0.10±0.02 0.11±0.01 0.10±0.00 呈味氨基酸总量 TFAA 3.11±0.10 3.01±0.08 3.09±0.09 2.98±0.09 组氨酸（His）※ 0.14±0.01 0.14±0.01 0.14±0.00 0.14±0.01 TEAA/TAA（%） 36.55 37.39 35.80 36.42 精氨酸（Arg）※ 0.38±0.02 0.37±0.06 0.42±0.01 0.34±0.06 TFAA/TAA（%） 49.21 48.47 48.74 49.34 苏氨酸（Thr）* 0.39±0.01 0.38±0.02 0.38±0.01 0.37±0.02 TEAA/TNEAA（%） 57.60 58.78 55.76 57.28 缬氨酸（Val）* 0.36±0.01 0.35±0.02 0.35±0.00 0.34±0.02 注：*必需氨基酸；※儿童必需氨基酸；△呈味氨基酸；TAA氨基酸总量；TEAA必需氨基酸总量；TNEAA非必需氨基酸总量。
Note: * essential amino acid; ※ essential amino acids for children; △ flavor amino acids; TAA, total amino acid; TEAA, total essential amino acid; TNEAA, total non-essential amino acid.
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表 2 烘干工艺对银耳中不同构型氨基酸组成的影响比较
Table 2. Effects of drying technology on content of amino acids of different structures in T. fuciformis
类型
TypesM1 M2 M3 M4 含量
Content/（g·hg−1）比例
Proportion/%含量
Content/（g·hg−1）比例
Proportion/%含量
Content/（g·hg−1）比例
Proportion/%含量
Content/（g·hg−1）比例
Proportion/%含硫氨基酸 SAA 0.29±0.02 4.59 0.28±0.02 4.51 0.30±0.01 4.73 0.27±0.03 4.47 支链氨基酸 BCAA 1.06±0.00 16.77 1.05±0.02 16.91 1.06±0.01 16.72 1.03±0.02 17.05 芳香族氨基酸 AAA 0.59±0.01 9.34 0.64±0.01 10.30 0.62±0.01 9.78 0.59±0.02 9.77 BCAA/AAA 1.79 1.64 1.71 1.74 注：含硫氨基酸包括半胱氨酸、甲硫氨酸；支链氨基酸包括缬氨酸、异亮氨酸、亮氨酸；芳香族氨基酸包括苯丙氨酸、酪氨酸。
Note: Sulfur-containing amino acids include Cys and Met; branched chain amino acids include Val, Ile, and Leu; aromatic amino acids include Phe and Tyr.
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表 3 烘干工艺对银耳中风味氨基酸的影响
Table 3. Effects of drying technology on amino acids of different tastes in T. fuciformis
类型
TypesM1 M2 M3 M4 含量
Content/（g·hg−1）比例
Proportion/%含量
Content/（g·hg−1）比例
Proportion/%含量
Content/（g·hg−1）比例
Proportion/%含量
Content/（g·hg−1）比例
Proportion/%甜味类 Sweet 1.89±0.04 29.90 1.85±0.07 29.79 1.86±0.06 29.34 1.80±0.04 29.80 苦味类 Bitter 2.10±0.05 33.23 2.05±0.07 33.01 2.11±0.05 33.28 1.98±0.06 32.78 酸味类 Sour 1.61±0.03 25.47 1.54±0.08 24.80 1.61±0.02 25.39 1.55±0.09 25.66 注：甜味类氨基酸包括甘氨酸、丙氨酸、苏氨酸、脯氨酸、丝氨酸；苦味类氨基酸包括异亮氨酸、亮氨酸、甲硫氨酸、苯丙氨酸、缬氨酸、组氨酸、精氨酸；酸味类氨基酸包括天冬氨酸、谷氨酸。
Note: Amino acids with sweet taste include Gly, Ala, Thr, Pro, and Ser; amino acids with bitter taste include Ile, Leu, Met, Phe, Val, His, and Arg; amino acids with sour taste include Asp and Glu.
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表 4 不同烘干工艺制备的银耳氨基酸营养评价
Table 4. Effects of drying technology on protein nutrition of T. fuciformis
必需氨基酸 EAA 烘干方式 Drying methods 蛋 Egg FAO/WHO M1 M2 M3 M4 M1 M2 M3 M4 RAA/% RC RAA/% RC RAA/% RC RAA/% RC Ile 211 203 211 195 331 250 84.40 0.87 81.20 0.82 84.40 0.87 78.00 0.79 Leu 373 365 365 365 534 440 84.77 0.88 82.95 0.84 82.95 0.86 82.95 0.84 Lys 276 276 276 268 441 340 81.18 0.84 81.18 0.82 81.17 0.84 78.82 0.79 Met+Cys 235 227 244 219 386 220 106.81 1.44 103.18 1.05 110.90 1.15 99.54 1.01 Phe+Tyr 479 519 503 479 565 380 126.05 1.31 136.58 1.38 132.36 1.37 126.05 1.28 Thr 317 308 308 300 292 250 126.80 1.31 123.20 1.25 123.20 1.28 120.00 1.22 Val 292 284 284 276 411 310 94.19 0.98 91.61 0.93 91.61 0.95 89.03 0.90
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表 5 不同烘干方式银耳限制性氨基酸排序
Table 5. Rank on contents of restrict amino acids in T. fuciformis
烘干工艺
Drying methods限制氨基酸 The restrict amino acid SRC 1 2 3 4 M1 Lys Ile Leu Val 80.52 M2 Lys Ile Leu Val 77.80 M3 Lys Leu Ile Val 79.15 M4 Lys Ile Leu Val 79.55
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