Analysis of Nutritional Components and Evaluation of Protein Nutritional Value of Three Kinds of Gelatinous Edible Fungi in Yunnan

LUO Xiaoli; ZHANG Shasha; CAO Jingjing; ZHANG Weisi

doi:10.13386/j.issn1002-0306.2020090143

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 328-333. > DOI: 10.13386/j.issn1002-0306.2020090143

LUO Xiaoli, ZHANG Shasha, CAO Jingjing, et al. Analysis of Nutritional Components and Evaluation of Protein Nutritional Value of Three Kinds of Gelatinous Edible Fungi in Yunnan[J]. Science and Technology of Food Industry, 2021, 42(14): 328−333. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090143.

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Analysis of Nutritional Components and Evaluation of Protein Nutritional Value of Three Kinds of Gelatinous Edible Fungi in Yunnan

Kunming Edible Fungi Institute, All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China

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Received Date: September 14, 2020
Available Online: May 23, 2021

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Abstract

Abstract

In order to distinguish the differences of nutrition, and provide basis for the nutritional value research and exploring and utilizing of glial edible fungi, the contents of basic nutrients, minerals and amino acids in T. aurantialba, T. fuciformis and A. heimuer from Yunnan Province were determined by the methods of Kjeldahl, Soxhlet extraction and AAS, etc., the nutritional value of protein was evaluated by amino acid ratio coefficient method. The results showed that there were differences in the contents of basic nutrients among the three kinds of edible fungi. The highest content of total sugar was 75.30% in T. aurantiaba, the highest content of ash was 6.40 g/100 g in T. fuciformis and the highest content of crude protein and crude fiber were 11.20 and 9.70 g/100 g in A. heimuer. The three kinds of gelatinous edible fungi all contained Ca, K, Na, Mg, Fe, Zn, etc., but there were great differences in the content. A. heimuer had the highest contents of Ca, Mg, Fe. While T. fuciformis had the highest contents of K, Na, Zn. There were 17 kinds of amino acids in the three kinds of gelatinous edible fungi, including 7 kinds of essential amino acids for human body. The contents of glutamic acid, aspartic acid and other delicious amino acids were higher than amino acid pattern spectrum suggested by FAO/WHO. The SRC values of three kinds of gelatinous edible fungi from high to low were T. fuciformis (82.25)>A. heimuer (78.09)>T. aurantialba (77.98), with high nutritional value and utilization rate. There was no significant difference in protein nutritional value among the three kinds of edible fungi. All of them contained high protein, low fat, high fiber and high total sugar content, which had high nutritional value and development prospect.
- gelatinous edible fungi,
- nutritional components,
- protein,
- amino acids,
- nutritional value evaluation

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