摘要
测定了七个白色金针菇新品种菌丝的氨基酸含量.结果表明,七个品种的菌丝体中含有丰富的八种人体必需氨基酸、支链氨基酸和精氨酸,而芳香旅氨基酸的含量却很低.菌丝体中八种必需氨基酸高于或接近于三种食用蛋白,支链氨基酸与芳香族氨基酸的比值多近于三种食用蛋白和四种农产品。
The amino acid content in hyphae of seven white Flatnmulina velutipes strains was tested. The results showed that the hyphae of seven strains contained eight essential amino acids, side chain amino acid and arginine which were essential to the human body. However, the content of aromatic amino acid was relatively low. While the content of eight essential amino acids was higher than or almost the same as those of three edible proteins. It was proved that the ratio of side chain amino acid to aromatic amino acid in seven strains was almost the same as those in three edible proteins and four agricultural products.
出处
《食用菌学报》
1996年第1期33-38,共6页
Acta Edulis Fungi
关键词
金针菇
氨基酸
品种
白色金针菇
Flammulina velutipes
Attino acid
Hypha
Fermentation
