彭智華; 龔敏方
浙江農(nóng)業(yè)大學(xué)食用菌研究所; 浙江農(nóng)業(yè)大學(xué)食用菌研究所 杭州 310029 ; 杭州 310029

【中文摘要】 本文闡述了食用菌蛋白質(zhì)營養(yǎng)評價的基本方法。在生物學(xué)評價法中主要介紹了真消化值、蛋白質(zhì)功效比、凈蛋白比、凈蛋白利用率及生物價;在非生物學(xué)評價法中主要介紹了化學(xué)分、氨基酸分、必需氨基酸指數(shù)、營養(yǎng)指數(shù)及氨基酸比值系數(shù)分。文中分析了各種評價方法的優(yōu)缺點,井探討了菌類蛋白質(zhì)營養(yǎng)評價的應(yīng)用價值及其前景。

【英文摘要】 The basic methods of protein nutrition evaluation of edible fungi were described in this paper. Five biological evaluation methods, such as True Digestibility (TD), Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Net Protein Utilization Rate (NPUR), Biological Value (BV) and five non-biological evaluation methods, such as Chemical Score (CS), Amino Acid Score (AAS), Essential Amino Acid Index (EAAI), Nutritional Index (NI), Score of Ratio Coefficient of Amino Acid (SRCAA) were explained respectively. The strong and weak points of each method were analysed and the application prospect of them was also discussed.

【中文關(guān)鍵詞】 蛋白質(zhì); 營養(yǎng)評價; 食用菌
【英文關(guān)鍵詞】 Protein; Nutritional evaluation; Edible fungi

【文獻(xiàn)出處】 食用菌學(xué)報,Acta Edulis Fungi,編輯部郵箱,1996年03期 【DOI】CNKI:SUN:SYJB.0.1996-03-010