白灵菇子实体与菌丝体中蛋白质的评价

Protein Valuations between the Fruit Body and Mycelium of Pleurutus nebrodensis

采用结合AAS、CS、EAAI、BI、NI、SRC等评价体系对白灵菇子实体与菌丝体进行蛋白质营养评价,研究了白灵菇蛋白质结构的均衡性及合理性。结果表明:白灵菇菌丝体必需氨基酸占总氮比例56%,子实体必需氨基酸占总氮比例55.8%,高于鸡蛋(49%)和FAO标准模式(35%);但二者的氨基酸比值系数分值不高,表明白灵茹蛋白质菇氨基酸在均衡性方面尚存不足。

The study is carried out on the protein valuation between the fruit body and mycelium of Pleurutus nebrodensis by the AAS, CS, EAAI, BI, NI and SRC system in order to determine the balance and the rationality of the protein structure. The result showed that the EAA of mycelium and fruit body were 56% and 55.8% of total nitrogen respectively, and higher than eggs （49%） and FAO standard（35%）, The SRC of both fruit body and mycelium were not high, so the amino acid balance of this type of mushroom had some shortage on nutritional balance.