Effects of grinding on composition properties of amino acids and total sugar content in stipe base of Pleurotus Eryngii
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摘要: 研究了不同粒度杏鲍菇菌柄基部粉体氨基酸组成特性、营养价值及总糖含量。结果表明,不同粒度粉体蛋白质质量分数均约为20%,且随粒度减小总体呈下降趋势（p<0.01）,但200目与300目间差异不显著（p>0.05）。Glu质量分数最高,Asp其次,His最低。呈味氨基酸、抗氧化氨基酸和支链氨基酸分别约占总氨基酸50%、30%和16%,支/芳值在2左右,Val是第一限制性氨基酸。与FAO/WHO模式比较,Trp和Cys+Met质量分数均较高;EAA/TAA和EAA/NEAA分别为43%45%和76%81%,均超过模式标准。总糖质量分数随粒度减小而增加,但80目与40目、80目与120目、250目与200目、250目与300目之间变化不明显（p>0.05）。不同粒度杏鲍菇菌柄基部粉体氨基酸组成特性及营养价值相似,而总糖质量分数有差别。Abstract: The effects of different particle size on composition properties, nutrition of amino acids andtotal sugar content in stipe base of Pleurotus eryngii were studied.The results showed that crude protein mass fraction was all about 20% and decreased with the powder particle size became smaller for different particle sizes ( p < 0.01) , but no difference between 200 meshes and 300 meshes ( p > 0.05) .Amino acid mass fraction of Glu was the highest, followed by Asp, the lowest in His.Flavor amino acid, antioxidant amino acid and branched- chain amino acids accounted for about 50%, 30% and 16% of total amino acids ( TAA) , respectively.The ratio of branched- chain amino acids to aromatic amino acids was about 2.Val was the first limiting amino acid.Compared with FAO /WHO model, mass fraction of Trp and Cys + Met was higher.EAA ( Essential amino acid) /TAA and EAA /NEAA ( Nonessential amino acid) were 43% 45% and 76% 81%, exceeded the standard model.The mass fraction of total sugar incresed with the powder particle size became smaller, but no difference between 120 meshes and 80meshes ( p > 0.05) , 250 meshes and 200 meshes ( p > 0.05) , 300 meshes and 250 meshes ( p > 0.05) , respectively.It could conclud that amino acid composition properties and nutritional values of different particle size of Pleurotus eryngii stipe base powder were similar, while the mass fraction of total sugar were different.
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