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蟹味菇和白玉菇的蛋白及氨基酸营养评价与分析
吴莹莹1, 鲍大鹏1, 李燕1, 李金鑫2, 王莹1, 周陈力1, 曹娜2, 高利慧1, 陈洪雨1
(1.上海市农业科学院食用菌所;2.上海丰科生物科技股份有限公司)
Nutritional Analysis of Protein and Amino Acids in Buna Shimeji and Bunapi Shimeji
WU Ying-ying1, BAO Da-peng1, LI Yan1, LI Jin-xin2, WANG Ying1, ZHOU Chen-li1, Cao Na2, GAO Li-hui1, CHEN Hong-yu1
(1.Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences;2.Shanghai Finc Bio-Tech Inc)
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投稿时间:2020-04-01    修订日期:2020-07-13
中文摘要: 为分析两种工厂化栽培斑玉蕈(蟹味菇和白玉菇)蛋白的氨基酸组成及营养均衡性,测定了6个不同工厂生产的12份斑玉蕈样品的氨基酸含量,并运用主成分分析法(PCA)抽取了各样品的必需氨基酸综合特征,采用多种参数对氨基酸营养均衡性进行了系统评价。结果表明:12份样品均含有18种常见氨基酸,其中8种必需氨基酸(IAA)含量为436.18—33.00 mg/g pro,含量最高的是Met;各氨基酸评分均值为123.16(Leu)~ 394.87(Met + Cys),满足多种国际权威氨基酸平衡模式谱的要求。Met + Cys、His、Trp和Thr的氨基酸比值系数相对最贴近模式谱要求。对IAA的化学评分分析发现,斑玉蕈的氨基酸营养供给略逊于全鸡蛋蛋白。通过PCA可抽取出4个主成分(PC),一共解释了90.02 % 的样品氨基酸组成差异。蟹味菇的总氨基酸含量和在PC2的得分均高于白玉菇。基于氨基酸营养均衡性分析,推荐将蟹味菇和白玉菇与含硫氨基酸较少的豆类等蔬菜搭配食用,以满足人体对膳食氨基酸的平衡摄取。
Abstract:To analyze amino acid profile and nutritional balance of protein in industrial cultivated Hypsizigus marmoreus (shimeiji and bunapi shimeiji) and provide reference for consumers to scientifically apply H. mamoreus in diet design. Amino acid composition of 12 samples from 6 factories was investigated. The comprehensive features of indispensable amino acids (IAAs) of different products was extracted by principal component analysis (PCA). Multiple model indicators were calculated to systematically evaluate the nutritional balance of H. marmoreus amino acids. The results showed that all 12 samples contained 18 tested common amino acids. IAA concentrations among samples ranged from 436.18 mg/g pro to 533.00 mg/g pro, of which Met was the most abundant IAA. The average AAS ranged from 123.16(Leu)to 394.87 (Met + Cys), meeting the authority amino acid reference patterns. RCs of Met + Cys, His, Trp and Thr were most close to reference. Chemical Score suggested protein supply in H.marmoreus was inferior to egg. PCA analysis extracted 4 principal components (PCs) and explained 90.02 % of the variance in amino acid distribution of tested samples. Buna shimeiji showed higher total amino acid content and scored higher in PC2 as compared to bunapi shimeiji. According to the nutritional balance, H. marmoreus is suggested to be consumed together with vegetables such as legumes and soybean products with less sulfur amino acids to achieve balanced intake of dietary amino acids.
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