林彬; 劉鳳梅; 劉宜敏
河南省科學院生物所!鄭州450003; 河南省科學院生物所!鄭州450003; 河南省科學院生物所!鄭州450003

【中文摘要】 本文對粗柄羊肚菌[Morchella crassipes(Vent.)Pers][1]的菌蓋、菌柄及液體培養菌絲中的可溶性蛋日組分及氨基酸含量進行了測定和分析.結果表明.菌絲的可溶性蛋白含量最高,其電泳帶顏色也較深,菌蓋次之.菌柄居第三位;但電泳條帶菌柄最多,菌蓋次之、菌絲最少.氨基酸含量的測定表明,菌絲中必需氨基酸含量最高;鮮味氨基酸以菌蓋中最高,尤其是谷氨酸含量明顯高出苗炳和菌絲,而甜味氨基酸則三者相差不大。

【英文摘要】 The soluble protein ingredients and the content of the amino acids in cap, stipe and liquid-cultured mycelium of Morcheila crassipes were measured and analysed in this study. The results showed that the content of soluble protein in mycelium was the highest among the samples and the color of its electrophoresis bands was also the darkest, followed by that of the cap and the stipe. But the numbers of the electrophoresis band of the stipe were the most, followed by that of the cap and the mycelium. The content of the essential amino acids in mycelium was the highest compared with that of the cap and the stipe. While the content of the tasty amino acids in cap was the highest, especially the content of Glu, which was much higher than other amino acids; but the content of the sweet amino acids in cap, stipe and mycelium was almost the same.

【中文關鍵詞】 粗柄羊肚菌; 蛋白質組分; 氨基酸
【英文關鍵詞】 Morchella crassipes; Protein ingredient; Amino acid

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,1996年04期 【DOI】CNKI:SUN:SYJB.0.1996-04-004