知识与财富的链接
采用非生物学评价法对姬松茸60Co辐射诱变菌株J5和其原菌株J1不同潮次菇蛋白质的营养价值进行评价.结果表明:J5子实体的必需氨基酸指数、生物价、营养指数、氨基酸比值系数分、化学评分和氨基酸评分分别比J1高1.02％、2.26％、2.93％、11.72％、9.35％和5.13％;以上6项蛋白质评价指标中,J5第1、第2、第3、第4潮菇分别有4、5、5、6项指标高于J1,表明J5子实体的蛋白质营养价值高于J1.
The protein nutrition of 60Coradiated mutant strain J5 of Agaricus blazei and its original strain J1 in different growing flushes were studied by non-biological evaluation. The results showed that essential amino acid index, biological value, nutritional index, score of ratio coefficient of amino acid, chemical score and amino acid score of fruit bodies of mutant strain J5 were 1.02%, 2.26%, 2.93%, 11.72%, 9.35% and 5.13% higher than that of strain J1 respectively. Four, five, five and six protein indexes respectively in the first, second, third and fourth growing flushes of mutant strains J5 were higher than that of its original strain J1. These results indicated that the protein nutrition of mutant strain J5 was higher than that of strain J1.