二十个平菇品种菌丝体蛋白质和多糖含量的研究

Study on the Content of Protein and Hydrophilic Polysaccharide in Mycelium of 20 Different Pleurotus ostreatus Strains

对北京农林科学院植保环保研究所实验室保藏的20个平菇菌株进行深层发酵,采用二奎林甲酸(BCA)检测法和苯酚-硫酸法测定了菌丝体中蛋白质和水溶性多糖的含量,比较20个品种的营养含量,为后期平菇功能性深加工研究奠定数据基础。结果表明:20个品种中蛋白质含量较高的品种为平侧5号、黑丰268和平菇4号,分别占菌丝体鲜重的14.225%、11.966%和11.533%;水溶性多糖含量较高的品种为平侧5号、平菇4号和平82号,分别占菌丝体干重的1.664%、1.596%和1.381%。通过该研究发现平侧5号和平菇4号是20个品种中蛋白和多糖含量相对较高的品种,可以根据需要对其进行深加工研究。

The nutritional value of 20 strains of Pleurotus ostreatus were compared.The content of protein and hydrophilic polysaccharide in mycelium during the submerged fermentation period were studied in this research by bicinchoninic acid (BCA) method and phenol-sulphuric acid method.The results showed that the strains of Pingce No.5,Heifeng No. 268 and Pinggu No.4 were the strains with high protein content as compared to the other strains,and the contents of protein were equal to 14.225%,11.966%and 11.533%of fresh mycelium weight,respectively.The strains of Pingce No.5,Pinggu No.4 and Ping No.82 were the strains with high hydrophilic polysaccharide content,which 5.41%and 1.499%of dry mycelium weight,respectively.The result of this study showed that Pingce No.5 and Pinggu No.4 were valuable strains in terms of nutrition,and should be developed in food processing area due to its nutritional value.