Abstract：Objective To analyze and evaluate amino acid composition and contents of five kinds of common edible mushrooms in Hunan so as to provide a basis for rational utilization of edible mushrooms. Methods The contents of proteins in five kinds of common edible mushrooms in Hunan were determined by Kjeltee 2300 automatic Kjeldahl nitrogen determinator. MembraPure GmbH A300 automatic amino acid analyzer was used for amino acid composition analysis, and the amino acid score (AAS) for evaluating nutritional values of the edible mushrooms. Results There were 16 kinds of amino acids in all the edible mushrooms except Pleurotus eryngii andAgrocybe chaxingu without methionine and mushroom without methionine and tyrosine. The contents of proteins, amino acids and essential amino acids in mushroom were found to be the highest, which were 3,807 mg/100 g, 2,279 mg/100 g and 665 mg/100 g, respectively. Among essential amino acids in the five kinds of edible mushrooms, the contents of threonine and leucine were higher. All the five kinds of edible mushrooms had a good taste, but the taste of Pleurotus eryngii was inferior to those of other four kinds of edible mushrooms. The content of threonine (38.16 mg/g protein) in mushrooms was slightly lower than that of the WHO/FAO model (40 mg/g protein), but the contents of threonine in other four kinds of edible mushrooms, includingAgaricus bisporus (43.33 mg/g protein), Flammulina velutipes (43.48 mg/g protein), Pleurotus eryngii (41.60 mg/g protein) and Agrocybe chaxingu (56.52 mg/g protein), were all higher than those of the WHO/FAO model. The content of threonine in Agrocybe chaxingu was higher than that of the ovalbumin pattern (56.52 mg/g protein vs. 51 mg/g protein). The amino acid score of threonine was the highest, reaching 141.30. Accordingly, the model of amino acid of threonine was the best. The limited amino acids of the five kinds of edible mushrooms were phenylalanine and tyrosine or isoleucine. Conclusion The edible mushrooms have high threonine content and nutritional value; and hence, we can adopt a mode of eating foods with high contents of phenylalanine and tyrosine or isoleucine to construct a reasonable diet so as to improve the edible value.
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2021, Vol. 28 
