基于氨基酸及其理化特性分析食用菌替代蛋白的潜力

doi:10.3864/j.issn.0578-1752.2025.15.012

Abstract

Abstract:

【Objective】 From the perspectives of nutrition and processing, the amino acid composition, physicochemical properties, and structural characteristics of common edible fungal proteins were analyzed to elucidate the nutritional benefits of proteins derived from fungi, and to explore their prospective applications within the realm of food processing.【Method】 From the vantage points of raw material accessibility and economic advantages, eight species of edible fungi were chosen as subjects for this study: Lentinula edodes, Agaricus bisporus, Hypsizigus marmoreus (white cultivar), Pleurotus ostreatus, Hypsizygus marmoreus (brown cultivar), Agrocybe aegerita, Flammulina filiformis, and Pleurotus eryngii. To evaluate the disparities in amino acid composition and digestibility of their proteins, by utilizing metrics such as ratio of amino acid and amino acid ratio coefficient, the nutritional value and potential benefits of these fungal proteins as substitutes for conventional proteins were assessed by comparing them with whole egg protein, wheat protein, and soybean protein. The physicochemical properties of various edible fungal proteins were analyzed, including solubility, water-holding property, oil-holding property, emulsifying property, and foaming property. The structural characteristics were analyzed by Fourier-transform infrared spectroscopy and scanning electron microscopy. The correlation between physicochemical properties and structural characteristics were established, and the potential applications of edible fungal proteins within the food industry were assessed.【Result】 The EAA/TAA ratios of all eight edible fungal proteins were approximately 40%, while the EAA/NEAA ratios exceeded 60%, aligning with the ideal protein model. The amino acid profile of L. edodes protein exhibited the greatest similarity to the amino acid pattern spectrum and the reference protein's amino acid composition, boasting an essential amino acid index of 66.31. Upon adjusting the amino acid score to account for digestibility, L. edodes protein continued to hold the highest overall score, establishing it as a high-quality protein source. Furthermore, the essential amino acids of A. aegerita protein constituted 47.12% of its total amino acid profile, a figure comparable to that of whey protein, thereby rendering it an exceptional supplementary source of these vital essential amino acids. The digestibility of the protein from H. marmoreus (white cultivar) was 89.59%, and as a protein that is rapidly digestible, it would be suitable for facilitating swift physical recovery post-exercise. The physicochemical properties of the eight edible fungal proteins also exhibited considerable differences. Both H. marmoreus (white cultivar) and H. marmoreus (brown cultivar) displayed favorable water-holding, oil-holding and emulsifying properties, suggesting extensive potential applications within the realm of food processing.【Conclusion】 Utilizing the nutritional evaluation system for edible fungi, the amino acid profile of L. edodes protein has been determined to possess the highest overall rating, thus establishing L. edodes protein as a viable standalone protein supplement. The proteins of P. ostreatus, P. eryngii, H. marmoreus (white cultivar) and H. marmoreus (brown cultivar) possessed processing advantages and structural similarities in various aspects, rendering them suitable for application in the production and processing of meat products, flour-based products, and baked goods, thereby optimizing the utilization of their nutritional and processing benefits.

Key words: edible fungi, alternative proteins, amino acid analysis, in vitro digestion, physicochemical properties, structural analysis

YU YunYan, MA GaoXing, DUAN YaNing, TAO Qi, LI XinYi, HU QiuHui, MA Ning. The Potential of Alternative Proteins from Edible Fungi Based on Amino Acid and Physicochemical Characterization[J].Scientia Agricultura Sinica, 2025, 58(15): 3097-3117.

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Figures/Tables 14

Table 1

Table 2

Table 3

Table 4

Amino acid of different edible fungal proteins (mg·g-1)"

氨基酸 AA	香菇 L. edodes	双孢蘑菇 A. bisporus	白玉菇 H. marmoreus (white cultivar)	平菇 P. ostreatus	蟹味菇 H. marmoreus (brown cultivar)	茶树菇 A. aegerita	金针菇 F. filiformis	杏鲍菇 P. eryngii	普通全鸡蛋^[50-52] Whole eggs (g/100 g)
天冬氨酸 Asp	77.33±0.49	40.59±0.48	29.50±0.90	45.02±0.98	30.02±0.11	23.5±0.76	23.91±0.99	39.02±1.00	1.04	1.08	1.10
苏氨酸 Thr*	25.88±1.16	26.57±0.15	17.61±0.39	25.29±0.57	19.95±0.62	18.70±0.75	16.49±0.95	24.35±1.15	0.61	0.59	0.60
丝氨酸 Ser	17.72±0.90	12.10±0.29	9.76±0.70	12.68±0.38	10.47±0.10	9.87±0.49	6.79±0.53	12.37±0.13	0.78	0.70	0.85
谷氨酸 Glu	80.88±1.55	22.86±0.12	18.93±0.16	29.44±0.66	18.09±0.55	10.66±0.42	13.38±1.64	22.44±0.41	1.29	1.71	1.51
甘氨酸 Gly	44.66±1.00	21.20±0.06	18.02±1.28	25.64±0.15	18.88±0.70	12.85±0.74	6.92±0.64	22.24±0.57	0.38	0.36	0.43
丙氨酸 Ala	76.62±1.36	67.36±1.88	48.17±0.55	69.27±0.57	51.36±0.50	43.47±0.42	42.37±1.43	65.00±0.29	0.56	0.58	0.73
半胱氨酸 Cys	4.16±0.38	3.32±0.11	1.89±0.19	3.11±0.03	2.09±0.02	2.08±0.30	2.39±0.17	1.67±1.03	0.17	0.39	0.31
缬氨酸 Val*	32.29±1.63	30.99±0.01	21.79±0.63	29.87±0.52	24.32±1.04	23.33±1.36	20.72±1.78	29.64±1.89	0.74	0.63	0.80
甲硫氨酸Met*	12.33±1.07	11.02±0.64	7.08±0.19	13.75±0.45	8.21±0.14	8.05±0.47	5.9±0.48	11.06±0.57	0.29	0.18	0.53
异亮氨酸 Ile*	27.39±0.41	23.99±0.53	16.50±0.52	22.31±0.50	18.95±1.13	19.66±0.52	14.75±1.35	21.52±1.95	0.48	0.45	0.70
亮氨酸 Leu*	75.48±1.40	55.85±1.71	42.23±1.28	57.5±0.99	46.63±0.49	43.57±1.99	32.78±0.95	50.27±1.22	0.84	0.83	1.33
酪氨酸 Tyr	32.27±1.49	24.32±0.66	17.47±0.68	25.25±0.67	19.87±0.38	19.68±0.28	21.94±0.88	23.09±0.48	0.38	0.36	0.61
苯丙氨酸Phe*	69.57±0.73	48.65±1.26	35.54±1.03	47.82±0.64	37.66±1.01	37.32±1.05	24.34±0.63	42.93±1.07	0.49	0.55	0.72
赖氨酸 Lys*	63.82±0.17	34.13±0.71	24.71±1.18	36.43±0.22	26.30±0.24	26.34±0.68	11.73±0.30	37.37±0.28	0.84	0.78	0.80
组氨酸 His	23.75±1.29	16.34±0.26	12.04±0.50	15.72±0.20	12.87±0.06	11.78±0.62	7.02±0.47	14.54±0.22	0.29	0.23	0.33
精氨酸 Arg	78.47±1.29	44.25±1.03	29.79±0.99	43.28±0.59	34.30±0.45	39.17±0.24	19.56±1.61	42.02±0.82	0.67	0.62	0.88
脯氨酸 Pro	65.16±1.85	41.59±1.24	29.03±1.07	41.23±0.34	29.53±0.13	25.57±0.21	27.27±0.92	36.4±0.82	0.45	0.42	0.23
氨基酸总量 TAA	807.78	525.13	380.04	543.58	409.48	375.60	298.26	495.95	10.30	10.46	12.45
必需氨基酸 EAA	306.76	231.19	165.46	232.95	182.02	176.97	126.71	217.15	4.29	4.01	5.48
非必需氨基酸 NEAA	501.01	293.94	214.59	310.63	227.46	198.63	171.55	278.80	6.01	6.45	6.97
EAA/TAA	37.98%	44.03%	43.54%	42.86%	44.45%	47.12%	42.48%	43.78%	41.65%	38.34%	44.01%
EAA/NEAA	61.23%	78.65%	77.10%	74.99%	80.02%	89.09%	73.86%	77.89%	71.38%	62.17%	78.59%

Table 4

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Fig. 5

Fig. 6

Fig. 7

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食用菌种类 Edible fungi	食用菌粉蛋白质含量 Protein content of edible fungal powder (g/100 g)	粗蛋白蛋白质含量 Protein content of protein extracts (g/100 g)	蛋白提取率 Extraction rate (%)
香菇 L. edodes	18.54±0.86f	79.20±0.46a	65.53±0.06a
双孢蘑菇 A. bisporus	23.70±0.28b	54.78±0.46c	13.33±0.04e
白玉菇 H. marmoreus (white cultivar)	21.07±0.05c	40.84±0.20f	20.12±0.01cd
平菇 P. ostreatus	23.87±0.23b	56.07±0.74b	29.01±0.03b
蟹味菇 H. marmoreus (brown cultivar)	19.14±0.14e	43.78±0.63e	25.40±0.02bc
茶树菇 A. aegerita	27.20±0.10a	40.52±0.32f	17.45±0.00de
金针菇 F. filiformis	6.10±0.01g	33.62±0.01g	24.50±0.04bc
杏鲍菇 P. eryngii	19.79±0.07d	51.71±0.53d	20.02±0.02cd

	香菇 L. edodes	双孢蘑菇 A. bisporus	白玉菇 H. marmoreus (white cultivar)	平菇 P. ostreatus	蟹味菇 H. marmoreus (brown cultivar)	茶树菇 A. aegerita	金针菇 F. filiformis	杏鲍菇 P. eryngii
组氨酸 His	107.94	74.28	54.71	71.45	58.49	53.54	31.90	66.07
苏氨酸 Thr	55.06	56.53	37.46	53.81	42.44	39.78	35.09	51.82
缬氨酸 Val	48.93	46.95	33.01	45.25	36.85	35.35	31.39	44.91
甲硫氨酸+半胱氨酸 Met+Cys	28.92	25.16	15.74	29.58	18.07	17.77	14.56	22.34
异亮氨酸 Ile	50.73	44.43	30.56	41.31	35.10	36.40	27.32	39.86
亮氨酸 Leu	87.77	64.94	49.11	66.86	54.22	50.66	38.12	58.46
酪氨酸+苯丙氨酸 Tyr+Phe	109.50	78.46	57.00	78.57	61.86	61.29	49.76	70.99
赖氨酸 Lys	91.18	48.76	35.30	52.04	37.57	37.63	16.75	53.38
EAAI	66.31	52.16	36.59	52.54	40.55	39.30	28.57	48.44

	香菇 L. edodes	双孢蘑菇 A. bisporus	白玉菇 H. marmoreus (white cultivar)	平菇 P. ostreatus	蟹味菇 H. marmoreus (brown cultivar)	茶树菇 A. aegerita	金针菇 F. filiformis	杏鲍菇 P. eryngii
体外模拟消化肠末端消化率 In vitro simulated digestibility of intestinal terminals (%)	65.65	69.49	89.59	75.71	77.92	80.44	84.69	76.90
组氨酸 His	97.44	70.98	67.40	74.38	62.66	59.21	37.15	69.86
苏氨酸 Thr	67.96	73.85	63.09	76.58	62.17	60.15	55.87	74.91
缬氨酸 Val	53.01	53.83	48.80	56.53	47.38	46.91	43.86	56.99
甲硫氨酸+半胱氨酸 Met+Cys	47.05	43.33	34.94	55.50	34.90	35.43	30.56	42.58
异亮氨酸 Ile	59.95	55.57	49.28	56.29	49.23	52.71	41.65	55.17
亮氨酸 Leu	81.24	63.62	62.03	71.37	59.56	57.45	45.51	63.37
酪氨酸+苯丙氨酸 Tyr+Phe	163.07	123.68	115.83	134.92	109.33	111.83	95.59	123.83
赖氨酸 Lys	87.30	49.42	46.12	57.45	42.70	44.15	20.69	59.87

The Potential of Alternative Proteins from Edible Fungi Based on Amino Acid and Physicochemical Characterization

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食用菌种类 Edible fungi	碱提 Alkali extraction				酸沉 Acid precipitation		参考文献 Reference
食用菌种类 Edible fungi	料液比 Solid-liquid ratio (m/V)	pH	温度 Temperature (℃)	时间 Time (h)	pH	时间 Time (h)	参考文献 Reference
香菇 L. edodes	1:45	10	50	3	4.2	4	[27-28]
双孢蘑菇 A. bisporus	1:40	10	55	2.5	4.3	4	[29]
白玉菇 H. marmoreus (white cultivar)	1:40	12	60	2	4.2	4	[30-31]
平菇 P. ostreatus	1:20	10	50	2.5	3.8	4	[32-33]
蟹味菇 H. marmoreus (brown cultivar)	1:40	12	60	2	4.2	4	[30]
茶树菇 A. aegerita	1:45	10	50	3	4.2	4	[34]
金针菇 F. filiformis	1:15	10	30	0.5	3.8	3	[35]
杏鲍菇 P. eryngii	1:20	10	50	2	3.8	4	[36]

	浓度 (mol·L^-1)	模拟唾液 SSF (mmol·L^-1, pH 7)	模拟胃液SGF (mmol·L^-1, pH 3)	模拟肠液 SIF (mmol·L^-1, pH 7)
NaCl	2	-	47.2	38.4
KCl	0.5	15.1	6.9	6.8
KH₂PO₄	0.5	3.7	0.9	0.8
NaHCO₃	1	13.6	25	85
MgCl₂(H2O)₆	0.15	0.15	0.12	0.33
(NH₄)₂CO₃	0.5	0.06	0.5	-
HCl	6	1.1	15.6	0.4
CaCl₂(H₂O)₂	0.3	1.5	2.5	0.6

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