蛋白质品质评价方法及其在食用菌中的应用进展

Advances in Protein Quality Assessment Methods and Their Applications on Edible Fungi

食用菌中蛋白质的含量高、营养价值丰富,具有较高的研发价值,但其品质尚未得到系统评价;阐述食品中蛋白质品质的评价方法(生物学评价方法、非生物学评价方法、基于消化率和必需氨基酸组成的综合性评价方法),探讨各方法在食用菌蛋白质营养评价中的应用情况;通过分析不同的氨基酸营养量化方法和消化吸收模型,为合理评估和发掘食用菌蛋白质的营养价值提供参考。

Proteins in edible fungi have high values of research and development because of their high concentration and rich nutritional values.However,their nutritional quality has not been systematically evaluated.Protein assessment methods,including biological evaluation,non-biological evaluation and combined assessment method based on both digestibility and indispensable amino acid composition,and applications of these methods on evaluating nutrition values of edible fungal proteins were reviewed and discussed.Through analyses on different quantification approaches for amino acid nutrition and models of digestion and absorption,this paper provides references for rationally assessing and exploiting nutritional values of edible fungal proteins.