| 鲢鳙鳊鲫鱼肉的蛋白质组成及分离研究 |
| |
| 引用本文： | 丁玉庭.鲢鳙鳊鲫鱼肉的蛋白质组成及分离研究[J].水产科学,1999,18(3):21-25. |
| |
| 作者姓名： | 丁玉庭 |
| |
| 作者单位： | 浙江工业大学生物与环境学院 |
| |
| 摘 要： | 我国４种淡水鱼鲢镛鳊鲫的蛋白质组成基本一致，即粗蛋白质为１７．２ｇ／１００ｇ－１８．３ｇ／１００ｇ湿肉，其中肌原纤维蛋白质占总氮的６０．７－６４．４％、肌浆蛋白质为２６．１－３３．２％，总基质蛋白质为９．０－２０．８％，非蛋白 １９３ｍｇＮ３４７ｍｇＮ／１００ｇ湿肉。
|
| 关 键 词： | 淡水鱼 蛋白质 分离 鲢 鳙 鳊 鲫 |
Studies on muscle Protein Compositions in Several Chinese Freshwater Fishes |
| |
| Ding Yuting.Studies on muscle Protein Compositions in Several Chinese Freshwater Fishes[J].Fisheries Science,1999,18(3):21-25. |
| |
| Authors: | Ding Yuting |
| |
| Abstract: | The four kinds of fishes,silver carp,bighead,chinese bream and crucian carp,showed not obvious differences in their some protein contents,i.e.rude protein:17.2g/100g183g/100g of muscle,myofibrillar:607%644%(taking total nitrogen),sarcoplasmic:261%332%,stroma:90%208% and non-protein nitrogen:193mgN/100347 mgN/100g of muscle. |
| |
| Keywords: | Freshwater fishesProteinIsolation |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
