کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1218790 | 967625 | 2011 | 4 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom Amino acid and fatty acid compositions of Agrocybe chaxingu, an edible mushroom](/preview/png/1218790.png)
The amino acid profiles and fatty acid composition of Agrocybe chaxingu were studied to evaluate the nutritional value of this species. The most abundant essential amino acid and non-essential amino acid were leucine and glutamate, respectively. The fruiting body of A. chaxingu contained 0.61 g leucine/100 g of edible weight, while those of Pleurotus ostreatus and Flammulina velutipes contained 0.53 g and 0.38 g leucine/100 g of edible weight, respectively. The content of glutamate ranged from 1.00 to 1.20 g/100 g of edible weight. Total amount of the essential amino acids of A. chaxingu (2.70 g/100 g of edible weight) was higher than those of the P. ostreatus and F. velutipes used in this study. Linoleic acid, a polyunsaturated fatty acid, was the major component in A. chaxingu (69.3% of total fatty acids), and the second highest component of fatty acids was palmitic acid (13.7%). The amount of MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) in the fruiting body of A. chaxingu was 5.0% and 69.3% of the total fatty acid content, respectively.
Journal: Journal of Food Composition and Analysis - Volume 24, Issue 2, March 2011, Pages 175–178