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- Title
蛋白质品质评价方法及其在食用菌中的应用进展.
- Authors
陈艳芳; 鲍大鹏; 陈洪雨; 吴莹莹; 王莹; 万佳宁; 赵勇
- Abstract
Proteins in edible fungi have high values of research and development because of their high concentration and rich nutritional values. However, their nutritional quality has not been systematically evaluated. Protein assessment methods, including biological evaluation, non-biological evaluation and combined assessment method based on both digestibility and indispensable amino acid composition, and applications of these methods on evaluating nutrition values of edible fungal proteins were reviewed and discussed. Through analyses on different quantification approaches for amino acid nutrition and models of digestion and absorption, this paper provides references for rationally assessing and exploiting nutritional values of edible fungal proteins.
- Subjects
FUNGAL proteins; NUTRITIONAL value; EDIBLE fungi; AMINO acids; NUTRITION
- Publication
Acta Edulis Fungi, 2020, Vol 27, Issue 3, p92
- ISSN
1005-9873
- Publication type
Article
- DOI
10.16488/j.cnki.1005-9873.2020.03.013