3个不同产地的松露氨基酸组成及营养价值评价

该试验测定了四川会东县、四川攀枝花以及云南永仁县松露中蛋白质、脂肪和氨基酸的含量,并对其蛋白质的营养价值进行系统评价。结果表明,3个产地的蛋白质量分数在15.19%~19.91%之间,脂肪含量在2.12%~2.53%之间。不同产地松露的总氨基酸含量存在差异,介于14.82%~17.25%之间,17种游离氨基酸中谷氨酸和天门冬氨酸含量较高,鲜味氨基酸和甜味氨基酸分别占游离氨基酸总量的37.37%和32.55%;EAA/TAA在32.10%~34.12%之间,EAA/NEAA在47.29%~51.84%之间。氨基酸比值系数分(SRC)均值为90.83,酪氨酸+苯丙氨酸的氨基酸比值系数(RC)最小,为第一限制性氨基酸。

Amino Acid Composition and Nutritional Quality Evaluation of Truffles from 3 Different Growing Regions

In this study,evaluate the contents of protein,fat and amino acid in truffles from Huidong county,Panzhihua and Yongren county.The aim was to evaluated the nutritional value of the protein.The results showed that the total amino acid content of truffles from different regions was 15.19%-19.91%and the fat content was ranged from 2.12%to 2.53%.The total amino acid content of truffles from different regions varied,ranging from 14.82%to 17.25%.Among the 17 kinds of free amino acids,the glutamic acid(Gla)and aspartic acid(Asp)were higher,and the umami amino acid and sweet amino acid accounted for 37.37%and 32.55%of the total free amino acid,respectively.EAA/TAA was ranged from 32.10%to 34.12%,and EAA/NEAA was ranged from 47.29%to 51.84%.The average score of coefficients of amino acid(SRC)of truffles was 90.83,and the amino acid ratio coefficient(RC)of Tyrosine and Phenylalanine was the smallest,which was the first limiting amino acid.