摘要
本实验测定了博湖大蘑菇的营养成分和氨基酸组成,采用国际上通用的评价方法对其营养进行评价,并与双孢蘑菇、香菇、草菇和平菇进行比较。结果表明,博湖大蘑菇的必需氨基酸含量最高,占其氨基酸总量的43.0%,其蛋白质的氨基酸评分(AAS)、化学评分(CS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)和氨基酸比值系数分(SRCAA)分别为68.6、43.6、78.6、74.0、32.6和65.3;借助模糊识别法得出博湖大蘑菇与鸡蛋蛋白质的贴近度为0.89,高于双孢蘑菇、香菇及草菇。证实博湖大蘑菇具有很高的营养价值。
The contents of main nutritional components and amino acids of Bohu mushroom were detected, and the international general nutritional value assessment method was applied for the overall nutritional assessment of its protein. The assessment result showed that, compared with button mushroom (Agaricus brunnescens), shiitake mushroom (Lentinus edodes), straw mushroom (Volvariella volvacea) and oyster mushroom (Pleurotus rhodophyllus), the total content of essential amino acids in Bohu mushroom is the highest, w...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第5期100-103,共4页
Food Science
关键词
氨基酸评分
化学评分
必需氨基酸指数
生物价
营养指数
氨基酸比值系数分
贴近度
amino acid score
chemical score
essential amino acid index
biological value
nutritional index
score of ratio coefficient of amino acid
close degree
