2010Jiguang shengwu xuebaoRequires access

Analysis on Main Genetic Components of Different Amino Acids in New Radiated Strains of Lentinus giganteus

Jiang Zhi-he, Weng Bo-qi, Lei Jin-gui, Xiao Shu-xia, Wang Yi-xiang

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Abstract

The main genetic components of different amino acids in new radiated strains of Lentinus giganteus have been analyzed.The results showed that,the total amount of methionine got the biggest variation coefficient,which was 13.39%;the second was the total amount of children amino acids,which was 7.00%.The other kinds of total amino acids,i.e.sweet taste amino acids,fragrant amino acids,necessary amino acids,branched chain amino acids and tasty amino acids have relative smaller variation coefficients,were 5.69%、5.64%、5.19%、5.24%and 5.06%respectively. In the correlation,the total amounts of tasty amino acids showed very significant positive or significantly positive correlation with sweet taste amino acids,branched chain amino acids,fragrant amino acids,children amino acids and necessary amino acids;the total amounts of sweet taste amino acids showed very significant positive or significantly positive correlation with branched chain amino acids,children amino acids and fragrant amino acids;the total amounts of methionine showed very significant negative correlation with children amino acids,showed very significant positive correlation with necessary amino acids;the total amounts of branched chain amino acids showed very significant positive correlation with fragrant amino acids and necessary amino acids,significantly positive correlation with children amino acids; the total amounts of fragrant amino acids showed very significant positive or significantly positive correlation with children amino acids and necessary amino acids.The main component analysis showed that,the first four latent roots in 7 latent parameters got 97.14%accumulative contribution rate to genetic variation.In the selection of the indexes for total amount of amino acids,it is important to select the total amino acids with large variation.When screening the new radiated strains,the strains of Lentinus giganteus with higher amount of methionine were selected.

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What this paper is about

The main genetic components of different amino acids in new radiated strains of Lentinus giganteus have been analyzed.The results showed that,the total amount of methionine got the biggest variation coefficient,which was 13.39%;the second was the total amount of children amino acids,which was 7.00%.The other kinds of total amino acids,i.e.sweet taste amino acids,fragrant amino acids,necessary amino acids,branched chain amino acids and tasty amino acids have relative smaller variation coefficients,were 5.69%、5.64%、5.19%、5.24%and 5.06%respectively. In the correlation,the total amounts of tasty amino acids showed very significant positive or significantly positive correlation with sweet taste amino acids,branched chain amino acids,fragrant amino acids,children amino acids and necessary amino acids;the total amounts of sweet taste amino acids showed very significant positive or significantly positive correlation with branched chain amino acids,children amino acids and fragrant amino acids;the total amounts of methionine showed very significant negative correlation with children amino acids,showed very significant positive correlation with necessary amino acids;the total amounts of branched chain amino acids showed very significant positive correlation with fragrant amino acids and necessary amino acids,significantly positive correlation with children amino acids; the total amounts of fragrant amino acids showed very significant positive or significantly positive correlation with children amino acids and necessary amino acids.The main component analysis showed that,the first four latent roots in 7 latent parameters got 97.14%accumulative contribution rate to genetic variation.In the selection of the indexes for total amount of amino acids,it is important to select the total amino acids with large variation.When screening the new radiated strains,the strains of Lentinus giganteus with higher amount of methionine were selected.

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Available abstract

The main genetic components of different amino acids in new radiated strains of Lentinus giganteus have been analyzed.The results showed that,the total amount of methionine got the biggest variation coefficient,which was 13.39%;the second was the total amount of children amino acids,which was 7.00%.The other kinds of total amino acids,i.e.sweet taste amino acids,fragrant amino acids,necessary amino acids,branched chain amino acids and tasty amino acids have relative smaller variation coefficients,were 5.69%、5.64%、5.19%、5.24%and 5.06%respectively. In the correlation,the total amounts of tasty amino acids showed very significant positive or significantly positive correlation with sweet taste amino acids,branched chain amino acids,fragrant amino acids,children amino acids and necessary amino acids;the total amounts of sweet taste amino acids showed very significant positive or significantly positive correlation with branched chain amino acids,children amino acids and fragrant amino acids;the total amounts of methionine showed very significant negative correlation with children amino acids,showed very significant positive correlation with necessary amino acids;the total amounts of branched chain amino acids showed very significant positive correlation with fragrant amino acids and necessary amino acids,significantly positive correlation with children amino acids; the total amounts of fragrant amino acids showed very significant positive or significantly positive correlation with children amino acids and necessary amino acids.The main component analysis showed that,the first four latent roots in 7 latent parameters got 97.14%accumulative contribution rate to genetic variation.In the selection of the indexes for total amount of amino acids,it is important to select the total amino acids with large variation.When screening the new radiated strains,the strains of Lentinus giganteus with higher amount of methionine were selected.

Key concepts: Amino acid, Methionine, Chemistry, Biochemistry, Biology, Food science

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