香菇、杏鲍菇和金针菇的氨基酸组成与蛋白质含量评价

Amino Acid Composition and Protein Evaluation of Lentinula edodes,Pleurotus eryngii and Flammulina velutipes

为挖掘食用菌的营养价值,评估食用菌的蛋白质品质,选取香菇、杏鲍菇、金针菇3个食用菌品种共19个菌株为研究对象,测定其粗蛋白含量和氨基酸组成,通过氨基酸评分、化学评分和必需氨基酸指数对其蛋白质品质进行评价。结果表明,香菇、杏鲍菇和金针菇中粗蛋白含量分别为27.53 g·100^(-1)g^(-1)、28.07 g·100^(-1)g^(-1)、24.31 g·100^(-1)g^(-1);其中所有样品的必需氨基酸含量与氨基酸总含量之比,以及必需氨基酸含量与非必需氨基酸含量之比,均高于理想蛋白质标准;必需氨基酸含量中甲硫氨酸、赖氨酸含量相对丰富,主要限制氨基酸是异亮氨酸;必需氨基酸指数显示,杏鲍菇氨基酸组成最均衡。因此,香菇、杏鲍菇、金针菇均可作为优质蛋白质来源,与谷物、肉蛋奶搭配食用,形成营养互补性较强的"一荤一素一菇"健康饮食模式,进而推动消费者实现饮食均衡。

In order to digging out the nutritional value of edible fungi and evaluate the protein quality in edible fungi.Three edible fungi of Lentinula edodes,Pleurotus eryngii,and Flammulina velutipes were determined,and the crude protein content and amino acid composition of 19 strains were accumulated.Protein quality was evaluated by amino acid score,chemical score and essential amino acid index.The results showed that the crude protein content of L.edodes,P.eryngii and F.velutipes was 27.53 g·100^(-1)g^(-1),28.07 g·100^(-1)g^(-1),24.31 g·100^(-1)g^(-1) in dry product.The ratio of essential amino acid content to amino acid content and the ratio of essential amino acid content to non-essential amino acid content of all samples were higher than the ideal protein standard.Methionine and lysine are relatively rich in essential amino acids,and isoleucine is the main limiting amino acid.The essential amino acid index shows that P.eryngii has the most balanced amino acid composition.Therefore,L.edodes,P.eryngii and F.velutipes can be used as high quality protein sources and eaten with grains,meat,eggs and milk to form a healthy diet pattern of‘one meat,one vegetable and one mushroom’with strong nutritional complement,so as to promote residents to achieve a balanced diet.