摘要
分析不同配方瓶栽杏鲍菇培养基栽培所产子实体的基本成分和氨基酸组成,采用国际通用的评价方法对其蛋白质营养价值进行评价比较。结果表明：各配方栽培获得的杏鲍菇子实体中必需氨基酸占总氨基酸比例为46.4%~49.5%;单一木屑碳源的基质配方（配方7）栽培的子实体中蛋白质含量及营养指数最高,分别为20.62%和18.5;玉米芯与木屑复合碳源（碳源物质的质量分数为55%）配方（配方4、5）栽培子实体的蛋白质获得最高的氨基酸评分、化学评分及氨基酸比值系数分,分别为95.0,62.5及41.94;氮源物质的质量分数为22%且未添加豆粕及玉米粉配方（配方1）栽培的子实体中蛋白质有较高的必需氨基酸指数和生物价,分别为92.5和89.1;玉米粉或豆粕作为氮源物质能一定程度改善产品蛋白质营养价值。本研究为生产优质、高产的瓶栽杏鲍菇提供了理论依据。
Proximate nutritional components and amino acids in fruit bodies of Pleurotus eryngii cultivated in different culture media were studied. The nutritional value of proteins was evaluated and compared by the wellrecognized method worldwide. Results showed that the percentage of essential to total amino acids ranged from 46.4% to 49.5%. Fruit bodies of P. eryngii cultivated in medium 7, with sawdust as the sole carbon source（55%）, had the highest crude protein content（20.62%） and nutritional index（18.5）, while fruit bodies from culture medium with both corncob and sawdust as carbon source（55%） had the highest amino acid score（95.0）, chemical score（62.5） and score of ratio coefficient of amino acid（41.94）. Furthermore, essential amino acid index and biological value were higher in fruit bodies from culture medium 1, with relatively lower content of nitrogen source（22%）. The addition of cornmeal or soybean meal could improve the nutritional value of proteins. Overall, these results can provide theoretical basis for achieving high quality and quantity of P. eryngii in bottle cultivation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第23期262-267,共6页
Food Science
基金
上海市科技兴农重点攻关项目(沪农科攻字(2013)第6-10号)
关键词
杏鲍菇
培养基
蛋白质
营养指数
氨基酸比值系数分
Pleurotus eryngii
culture medium
protein
nutritional index
ratio coefficient of amino acid
