蛹虫草菌丝体蛋白的营养价值评价

Nutritional Value evaluation of Cordyceps militaris Mycelium Protein

目的:评价蛹虫草菌丝体蛋白的营养价值。方法:采用国标方法测定蛹虫草菌丝体蛋白的氨基酸含量及组成,并采用国际通用蛋白营养评价法进行评价。结果:蛹虫草菌丝体蛋白的总氨基酸含量为50.58 g/100 g,必需氨基酸占总氨基酸42.59%、与非必需氨基酸比值为0.74。限制性氨基酸为蛋氨酸+半胱氨酸蛋氨酸,其化学评分、氨基酸评分分别为47.82分和75.14分。必需氨基酸指数、生物价、营养指数和氨基酸比值系数分别为87.75、83.95、44.38和74.31;与标准鸡蛋蛋白贴近度为0.94。结论:该蛋白具有较高的营养价值,是开发保健和特医食品的理想原料。

Objective:The nutritional value of Cordyceps militaris mycelium protein was evaluated.Method:The amino acid content and composition of Cordyceps militaris mycelium protein were determined by national standard method,and the international general protein nutrition evaluation method was used for the evaluation.Result:The total amino acid content of Cordyceps militaris mycelium protein was 50.58 g/100 g;the essential amino acids accounted for 42.59%,and its ratio to non-essential amino acid was 0.74.The limiting amino acid was methionine+cysteine,and the total score of chemistry and amino acid were 47.82 and 75.14,respectively.The essential amino acid index,biological value,nutrition index and amino acid ratio coefficient were 87.75、83.95、44.38 and 74.31,respectively;and the closeness to egg pattern protein was 0.94.Conclusion:This protein had high nutritional value,could be used as the ideal raw material for developing health and special medicine food.