Calidad proteínica de tres cepas mexicanas de setas (Pleurotus ostreatus)

Translated title of the contribution: Protein quality of mexican pleurotus ostreatus strains

Mayela Bautista Justo, Ma Guadalupe Alanís Guzmán, Elvira González De Mejía, Carlos L. García Díaz, Gerardo Martínez, Eleazar Barboza Corona

Research output: Contribution to journalArticlepeer-review

Abstract

The protein quality of fruits bodies of three Pleurotus ostreatus Mexican strains (INIREB-8, CDBB-H-896 and CDBB-H-897) was evaluated. The protein concentration (Nx4.38) ranged from 17.26 to 19.97 g/100g dry weight; chemical scores were between 74 and 93% with available lysine as a first limiting amino acid in either INIREB-8 and CDBB-H-896 strains or leucine in CDBB-H-897 strain. The nutritional evaluation revealed 67.75 to 68.38% in vitro digestibility. Relative protein values were from 100.06-107.85%, which were lower than soybean meal and whole egg but larger than those of rice, maize, beans, fava beans and pasta, no differences were found between these values and those of skim milk powder, casein plus methionine and albumin. In accordance with the last results we concluded that due to their essential amino acids content, mushroom proteins are a good complement of cereals; furthermore, it is highly recommended to include Pleurotus in the daily diet.

Translated title of the contributionProtein quality of mexican pleurotus ostreatus strains
Original languageSpanish
Pages (from-to)81-85
Number of pages5
JournalArchivos Latinoamericanos de Nutricion
Volume49
Issue number1
StatePublished - Mar 1 1999
Externally publishedYes

Keywords

  • Oyster mushroom
  • Pleurotus ostreatus
  • Protein quality

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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