Acta Pharm. 50 (2000) 141-149
In this investigation, the amino acid level was determined in seven genera of edible wild mushrooms (Agaricus, Boletus, Macrolepiota, Russula , Tricholoma), field collected from various parts of Macedonia. Upon HPLC analysis similar amino acid pattern was found in all samples studied. Alanine, aspartic acid, threonine and cysteine were the most abundant protein constituent amino acids. Essential amino acids made 44-61% of all amino acids. Lysine was the most often found limiting amino acid in the investigated mushroom samples. The nutritional value of proteins calculated by biological value, protein ratio, chemical score and essential amino acid index was very high in the majority of the mushrooms studied. The biological value of the mushroom proteins varied from 54 to 90%.
Keywords: amino acid content, mushrooms, biological value, HPLC