宋愛榮; 郭立忠; 張迎春; 畢建水
山東省萊陽農(nóng)學(xué)院!萊陽265200; 山東省萊陽農(nóng)學(xué)院!萊陽265200; 山東省萊陽農(nóng)學(xué)院!萊陽265200; 山東省萊陽市農(nóng)業(yè)局!萊陽265200

【中文摘要】 測定了七個白色金針菇新品種菌絲的氨基酸含量.結(jié)果表明,七個品種的菌絲體中含有豐富的八種人體必需氨基酸、支鏈氨基酸和精氨酸,而芳香旅氨基酸的含量卻很低.菌絲體中八種必需氨基酸高于或接近于三種食用蛋白,支鏈氨基酸與芳香族氨基酸的比值多近于三種食用蛋白和四種農(nóng)產(chǎn)品。

【英文摘要】 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.

【中文關(guān)鍵詞】 金針菇; 氨基酸; 菌絲體; 發(fā)酵
【英文關(guān)鍵詞】 Flammulina velutipes; Attino acid; Hypha; Fermentation

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,1996年01期 【DOI】CNKI:SUN:SYJB.0.1996-01-005