TY - JOUR
T1 - Biological quality of proteins from three strains of Pleurotus spp.
AU - Valencia Del Toro, Gustavo
AU - Vega, Rosalía Castelán
AU - Garín-Aguilar, Maria Eugenia
AU - Lara, Hermilo Leal
N1 - Funding Information:
This research was sponsored by Grant IN208798 from the Dirección General de Asuntos del Personal Académico (DGAPA) of the National University of Mexico (UNAM) and by material and logistical support provided by Hongos Leben.
PY - 2006/3
Y1 - 2006/3
N2 - Three Pleurotus strains (IE136, INI8, and PORO) were grown on a commercial substrate. Fruit bodies of all strains presented high protein content, around 27%, with very high protein in vitro digestibility (98%). The highest aPER value was shown by strain PORO (2.38) and true digestibility values were 97.5%, 97.7% and 98.3% for strains IE136, INI8 and PORO, respectively. Fruit bodies with the highest biological value were produced by strain PORO (88.4%), while strain IE136 produced those with the lowest value (86.0%). Similarly, PORO fruit bodies showed the highest computed net protein utilization values, i.e., 86.9%, as well as the highest net protein ratio values (4.18). Although significant differences are found when comparing the values determined for the three strains with those corresponding to casein, such values are rather close to those of casein.
AB - Three Pleurotus strains (IE136, INI8, and PORO) were grown on a commercial substrate. Fruit bodies of all strains presented high protein content, around 27%, with very high protein in vitro digestibility (98%). The highest aPER value was shown by strain PORO (2.38) and true digestibility values were 97.5%, 97.7% and 98.3% for strains IE136, INI8 and PORO, respectively. Fruit bodies with the highest biological value were produced by strain PORO (88.4%), while strain IE136 produced those with the lowest value (86.0%). Similarly, PORO fruit bodies showed the highest computed net protein utilization values, i.e., 86.9%, as well as the highest net protein ratio values (4.18). Although significant differences are found when comparing the values determined for the three strains with those corresponding to casein, such values are rather close to those of casein.
KW - Biological quality
KW - Nutritional value
KW - PER
KW - Pleurotus spp.
UR - http://www.scopus.com/inward/record.url?scp=24044553312&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2004.11.053
DO - 10.1016/j.foodchem.2004.11.053
M3 - Artículo
SN - 0308-8146
VL - 94
SP - 494
EP - 497
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -