NITROGEN-TO-PROTEIN CONVERSION FACTORS FOR SOME COMMON EDIBLE MUSHROOMS

被引:37
作者
FUJIHARA, S [1 ]
KASUGA, A [1 ]
AOYAGI, Y [1 ]
SUGAHARA, T [1 ]
机构
[1] KAGAWA NUTR UNIV,SAKADO,SAITAMA 35002,JAPAN
关键词
MUSHROOMS; PROTEIN; NITROGEN; AMIDES; NONPROTEIN NITROGEN;
D O I
10.1111/j.1365-2621.1995.tb06289.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Mushrooms (13) common to Japan were analyzed for total nitrogen (TN), amino acid nitrogen (AAN), amide-N and nonprotein nitrogen. The distribution of protein nitrogen averaged 67% to TN. Averaged nitrogen-to-protein conversion (N:P) factor was 5.99. Application of the factor for estimation of protein content resulted in a considerable difference from amino acid residue (AAres) levels, due to the high level of nonprotein nitrogen. A net N:P factor, defined as the proportion of AAN to TN, was proposed. The averaged value of 3.99 was derived from analytical TN and AAN data of mushrooms. Calculated protein values using this factor were in good agreement with AAres.
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收藏
页码:1045 / 1047
页数:3
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