WANG Li, LUO Hong-xia, LI Shu-rong, CHI Quan-bo, WANG Hui-hua. Amino acid composition and nutritional evaluation of different Hypsizygus marmoreus samples[J]. Science and Technology of Food Industry, 2016, (21): 338-341. DOI: 10.13386/j.issn1002-0306.2016.21.057
Citation: WANG Li, LUO Hong-xia, LI Shu-rong, CHI Quan-bo, WANG Hui-hua. Amino acid composition and nutritional evaluation of different Hypsizygus marmoreus samples[J]. Science and Technology of Food Industry, 2016, (21): 338-341. DOI: 10.13386/j.issn1002-0306.2016.21.057

Amino acid composition and nutritional evaluation of different Hypsizygus marmoreus samples

  • The content of crude protein and amino acid in five Hypsizygus marmoreus were analyzed.The nutritive values of the five samples were analyzed. The results showed that the content of crude protein were 19.32% ~31.79%,the content of total amino acids were 10.68% ~20.14%,the content of the total essential amino acids were4.05% ~7.05% in different samples.All the samples contained abundant of amino acids,especially the flavor amino acid of glutamic acid( 1.94% ~ 4.45%) and asparaginic acid( 1.04% ~ 1.81%). The model of total essential amino acids was close to the human body essential amino acid requirements. The samples were a good resource of lysine,leucine and phenylalanine + tyrosine,but lack of methionine + cystine that can be added by other food to improve the nutrition value.
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