不同pH值对虎奶菇菌核蛋白质营养价值的影响

Effects of different pH values on nutritional value of protein of Pleurotus tuber Regium's sclerotium

采用国际上通用评价方法评价不同pH值环境对虎奶菇Pleurotus tuber Regium菌核蛋白质营养价值的影响,以求为虎奶菇栽培技术的改良和完善提供科学依据。结果表明,以pH值8.5的培养料栽培的虎奶菇菌核中蛋白质氨基酸评分和营养指数分别为30.91和10.68,均居5种pH值处理之首;化学评分、必需氨基酸指数和生物价分别为29.67、79.56和75.02,均居第2位,氨基酸比值系数分为24.76,均居第3位,综合评价的结果显示,以pH值8.5的培养料栽培的虎奶菇菌核其蛋白质营养价值较高。

The effects of different pH values on nutritional value of protein of Pleurotus tuber Regium planted in the same medium were valued by the current international method in the paper in order to provide a scientific basis for its cultivation technology improvement. The results showed that the amino acid score（AAS） and nutritional index（NI） in the protein of P. tuber Regium＇s sclerotium cultivated with medium in which pH value was 8.5 were the highest among five treatments, being 30.91 and 10.68 respectively; and that its chemical score（CS） , essential amino acid index（EAM） and biological valence（BV） were 29.67, 79.56 and 75.02 respectively, all held the second place in 5 treatments with different pH values, and that the score of ratio coefficient of amino acid held the third place. It was seen on the basis of synthesizing evaluation that P. tuber Regium cultivated with medium in which pH value was 8.5 bore protein with higher nutritional value.