牡蛎的营养成分及蛋白质的酶法水解

研究了牡蛎肉的营养成分和其蛋白质的酶法水解。结果表明,牡蛎肉中蛋白质和糖原含量分别为50.63%和22.41%,其氨基酸组成完善,8种必需氨基酸占氨基酸总量的40%;537酸性蛋白酶比较适合于牡蛎蛋白质的水解,其优化的作用条件为:加酶量为1700U·g-1蛋白质、pH4、50℃、2h,在此条件下,水解液中的蛋白质和糖原提取率分别为78.23%和50.58%,水解液中的游离氨基酸和牛磺酸分别占总氨基酸的39.27%和12.47%。

Nutritional components and proteolysis of oyster meat

The nutritional components and proteolysis of oyster meat were investigated. The result s showed that the gross protein and glycogen in oyster meat were 50. 63% and 22. 41% respectively. The distribution of amino acids was perfect, and the total quantity of 8 essential amino acids accounted for 40 percent of total amino acids. The 537 acid protease was suitable for the proteolysis of oyster, and the optimal conditions were: E/ S= 1700U ..g - 1 protein, pH4, 50 .. and 2 hours. In the optimal condition , the yield of soluble protein and glycogen reached 78. 23% and 50. 58% based on that in raw material respectively, and the total free amino acids and taurin were 39. 27% and 12. 47% based on the total amino acids in the hydrolysate respectively.