桦褐孔菌菌丝体与子实体蛋白质营养价值评价

Nutritional Value of Protein from Mycelia and Fruit Bodies of Inonotus obliquus

采用国际上通用的营养价值评价方法,对桦褐孔菌菌丝体与子实体蛋白质的营养价值进行全面评价。结果表明,桦褐孔菌子实体中蛋白质的氨基酸含量分别比菌丝体和鸡蛋模式高45.9%和49.1%,其菌丝体的氨基酸评分、化学评分、必需氨基酸指数、生物价、营养指数和氨基酸比值系数分分别为75.0,44.5.92.2,88.8,24.7和52.0,营养价值比子实体高。

Protein from mycelia and fruit bodies of Inonotus obliquus was assessed in terms of six nutritional quality indices-Amino Acid Score （AAS）, Chemical Score （CS）, Essential Amino Acid Index （EAAI）, Biological Value （BV）, Nutritional Index （NI） and Amino Acid Ratio Coefficient Score （AARCS）. AAS, CS, EAAI, BV, NI and AARCS values of I. obliquus mycelia were 75.0, 44.5, 92.2, 88.8, 24.7 and 52.0, respectively, compared with corresponding values for fruit bodies of 47.1, 20.3, 99.4, 96.6, 2.94 and 33.0.