| 美洲帘蛤保活前后的氨基酸变化 |
| |
| 引用本文： | 王彩理,刘丛力,李娟,沈建,滕瑜. 美洲帘蛤保活前后的氨基酸变化[J]. 氨基酸和生物资源, 2012, 34(2): 56-58. DOI: 10.3969/j.issn.1006-8376.2012.02.015 |
| |
| 作者姓名： | 王彩理 刘丛力 李娟 沈建 滕瑜 |
| |
| 作者单位： | 中国水产科学研究院黄海水产研究所,山东青岛,266071;中国水产科学研究院渔业机械仪器研究所,上海,200092 |
| |
| 基金项目： | 贝类产业体系,山东省科技项目 |
| |
| 摘 要： | 通过美洲帘蛤在-10℃～10℃无水保活特性确定其冻结点和冻结曲线,并研究了30天保活前后的氨基酸变化,结果表明:美洲帘蛤的冻结点在-2.6℃。美洲帘蛤氨基酸含量最高的前4位是甘氨酸、丙氨酸、天门冬氨酸、精氨酸,甜味氨基酸、苦味氨基酸、鲜味氨基酸是美洲帘蛤氨基酸的主要部分,构成了美洲帘蛤鲜甜的主要味道;保活前后美洲帘蛤蛋白中支链氨基酸和芳香氨基酸含量的比值2.54～3.26,所以美洲帘蛤是一种具有保肝护肾、促进生长发育的蛋白质。
|
| 关 键 词： | 美洲帘蛤 氨基酸 保活 冻结点 |
Amino Acid Changes of Mercenaria mercenaria during Keeping Alive |
| |
| WANG Caili,LIU Congli,LI Juan,SHEN Jian,TENG Yu. Amino Acid Changes of Mercenaria mercenaria during Keeping Alive[J]. Amino Acids & Biotic Resources, 2012, 34(2): 56-58. DOI: 10.3969/j.issn.1006-8376.2012.02.015 |
| |
| Authors: | WANG Caili LIU Congli LI Juan SHEN Jian TENG Yu |
| |
| Affiliation: | 1. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, Shandong, China; 2. Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China) |
| |
| Abstract: | The determination of freezing point in keeping Mercenaria mercenaria alive between --10℃ - 10℃ and the amino acid changes of Mercenaria mercenaria in 30d keeping alive were studied. The results revealed that the freezing point was -- 2.6 ℃. The 4 higher amino acid contents of Mercenaria mercenaria were glycine, alanine, aspartic acid and arginine. Sweet AA, bitter AA and delicate AA were the main parts of amino acids of Mercenaria mercenaria ,forming its main taste. Mercenaria mercenaria was also a kind of hepatoprotective protein with branched-chain AA/aromatic AA（2.54-3.26）. |
| |
| Keywords: | Mercenaria mercenaria amino acids keeping alive freezing point |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
