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牡蛎的营养成分及蛋白质的酶法水解-水产学报
27 2 Vol. 27, No. 2 2003 4 JOURNAL OF FISHERIES OF CHINA Apr. , 2003 : 1000- 0615( 2003) 02- 0163- 06 汪何雅, 杨瑞金, 王 璋 ( , 214036) : , 50. 63% 22. 41% , , 8 40% ; 537 , : 1700Ug- 1pH450 2h, , 78. 23% 50. 58% , 39. 27% 12. 47% : ; ; ; : Q591. 2 : A Nutritional components and proteolysis of oyster meat WANG He a, YANG Ruijin, WANG Zhang ( School of Food Science and Technology , Southern Yangtze University , Wuxi 214036, China) Abstract: The nutritional components and proteol sis of o ster meat were investigated. The results showed that the gross protein and gl cogen in o ster meat were 50. 63% and 22. 41% respectivel . The distribution of amino acids was perfect, and the total quantit of 8 essential amino acids accounted for 40 percent of total amino acids. The 537 acid protease was suitable for the proteol sis of o ster, and the optimal conditions were: E/ S= 1700U - 1 g protein, pH4, 50 and 2 hours. In the optimal condition , the ield of soluble protein and gl cogen reached 78. 23% and 50. 58% based on that in raw material respectivel , and the total free amino acids and taurin were 39. 27% and 12. 47% based on the total amino acids in the h drol sate respectivel . Key words: o ster; h drol sis; protein; protease [ 1] [2] , , , 50% , , ; [3] , ; , ( DHA) ( EPA) [ 4] , , , , , , , : : ( 1980- ) , , , , Tel: 0510- 5863566 164 27 , 1 1. 1 Alcalase NOVO NORDISH , A. S. 1398 537 , 1. 2 1. 2. 1 , 11 , , pH , 90~ 100 10 min, 3000
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