%0 Journal Article
%T 蝉花菌质的改良和营养成分分析<br>Improvement of Substrate and Analysis of Nutritional Components in Cordyceps Chanhua
%A 徐振栋
%A 沈佳奇
%A 崔俏俏
%A 钟剑国
%A 孙长胜
%J Advances in Microbiology
%P 102-111
%@ 2327-0829
%D 2022
%I Hans Publishing
%R 10.12677/AMB.2022.112012
%X 通过米曲霉和酵母对蝉花菌质进行发酵改良以提高其蛋白质含量，采用国际通用的蛋白质评价方法对菌质改良前后蛋白质营养价值进行分析。结果显示，经过改良，蛋白质含量从14.60%增至26.16%，除半胱氨酸、谷氨酸、脯氨酸外的其余氨基酸含量均有所上升，单位蛋白质的质量有所下降，第一限制氨基酸从赖氨酸变为含硫氨基酸，综合来看，改良后菌质营养价值和氨基酸平衡性均高于改良前，是一种高蛋白、低胆固醇、低钠，富含膳食纤维、维生素和矿物质的优质原料。<br />
Through <em>Aspergillus oryzae</em> and <em>Saccharomyces cerevisiae</em>, the substrate of chanhua is fermented to improve its protein content. The nutritional value of protein before and after the quality improvement was analyzed by international protein evaluation method. The results showed that the protein content increased from 14.60% to 26.16%. Except cysteine, glutamic acid and proline, the contents of other amino acids increased, the quality of unit protein decreased, and the first limiting amino acid changed from lysine to sulfur-containing amino acid. In general, the nutritional value and amino acid balance of the improved substrate were higher than those before. It is a high-quality raw material with high protein, low cholesterol, low sodium and rich in dietary fiber, vitamins and minerals.
%K 蝉花菌质，米曲霉，酵母，营养价值<br>Fermented Substrate of Cordyceps Chanhua
%K <em>Aspergillus oryzae</em> and <em>Saccharomyces cerevisiae</em>
%K Nutritional Value
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=52805