马氏珠母贝蛋白的分离及分子量分布研究

试验结果表明,马氏珠母贝全脏器各分离蛋白组分占总蛋白含量分别为:非蛋白氮1.48%,肌浆蛋白33.20%,肌原纤维蛋白13.14%,碱溶性蛋白21.54%,基质蛋白30.65%;贝肌肉各分离蛋白组分占总蛋白含量分别为:非蛋白氮0.83%,肌浆蛋白26.56%,肌原纤维蛋白18.48%,碱溶性蛋白30.34%,基质蛋白23.79%;马氏珠母贝蛋白氨基酸组成均衡,呈味氨基酸及支链氨基酸含量高,但在各蛋白组分中的含量存在一定差异性.利用聚丙烯酰胺凝胶电泳(SDS-PAGE)测定的分子量分布结果显示,2种原料蛋白的肌浆蛋白分子量分布范围较宽,集中在200～19 kDa,肌原纤维蛋白分子量分布集中在200～45 kDa,碱溶性蛋白集中分布在41～3 kDa.

Protein Separation and Molecular Weight Distribution in Pearl Oyster Pinctada martensii

The protein of pearl oyster Pinctada martensii was isolated and analyzed and the nitrogen content,amino acid composition and the molecular weight distribution of each protein were also determinated.The results showed that the amount of each protein composition in the whole viscera of the oyster was NPN 1.48%,myogen 33.20%,myofibrils 13.14%,alkali-soluble protein 21.54% and matrix protein 30.65%,respectively.The amount of each protein in meat protein of the oyster was NPN 0.83 %,myogen 26.56%,myofibrils 18.48%,alkali-soluble protein 30.34% and matrix protein 23.79%,respectively.The protein of the oyster had a well-balanced amino acid composition,the contents of delicious amino acids and branched-chain amino acid were high,but it also showed that the content differences among the contents of their protein fractions existed.The results of SDS-PAGE showed that the molecular weight distribution of myogen was 200~19 kDa,myofibrils was 200~45 kDa and alkali-soluble protein was 41~3 kDa for the protein of the oyster.