文献类型：期刊文献

中文题名：牡蛎蛋白分离及其基本组成分析

英文题名：The separation and composition of Oyster protein

作者：张晶晶[1];郑惠娜[1];章超桦[1];郝记明[1];张静[1];张吉远[1]

机构：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,国家贝类加工技术研发分中心(湛江),广东海洋大学食品科技学院,广东湛江52408

年份：2013

卷号：39

期号：9

起止页码：195

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：现代农业产业技术体系建设专项资金资助(编号:CARS-4807B);广东省水产蛋白改性技术研究团队(编号:2011A020102005);广东省自然科学基金博士启动项目资助(编号:S2011040000255)

语种：中文

中文关键词：牡蛎;蛋白分离;氨基酸组成;分子质量分布

外文关键词：Oyster, protein separation, amino acid composition, molecular weight distribution

中文摘要：根据蛋白的溶解特性对牡蛎蛋白进行分离，分析各蛋白组分的一般成分、氨基酸组成，进一步采用SDS—PAGE测定其分子质量分布。实验结果表明，牡蛎各分离蛋白组分占总蛋白含量分别为：非蛋白氮0．83％，水溶性蛋白37．79％，盐溶性蛋白31．10％，不溶性蛋白26．44％；牡蛎各蛋白氨基酸种类齐全，必需氨基酸比例适宜，必需氨基酸和呈味氨基酸含量高。SDS—PAGE电泳显示，未经巯基乙醇处理样品蛋白条带少于经巯基乙醇处理样品。经过β-巯基乙醇处理的样品电泳图中，水溶性蛋白的分布范围较广，在200—14kDa之间；盐溶性蛋白的分子质量集中在200～10kDa，在200kDa和45kDa附近处有明显的条带，在97kDa附近出现明显的副肌球蛋白条带；不溶性蛋白的分子质量分布在200～29kDa。未经β-巯基乙醇处理的样品电泳图，水溶性蛋白在116kDa处有一条带，盐溶性蛋白在200kDa和116kDa处和不溶性蛋白36kDa、29kDa处存在蛋白条带。研究结果为进一步开发利用牡蛎蛋白资源提供理论基础数据。

外文摘要：Proteins contained in oyster meat were separated according to their solubility, and their general components and amino acid composition were analyzed. The molecular weight distribution was determined by SDS-PAGE. The results showed that the amount of each isolated protein fraction in total protein content was as follows： non protein nitrogen 0. 83% , water-soluble protein 37.79% , salt soluble protein 31.10% , and insoluble protein 26. 44%. There was well-balanced amino acid in oyster, and the ratio of essential amino acid was appropriate. The contents of essential amino acid and flavor amino acid were high. SDS-PAGE pattern showed that there was less protein bands in the samples without mercaptoethanol compared to the samples by mercaptoethanol treatment. In the electrophoresis map of sample treated by β - mercaptoethanol, the molecular weight distributions of water-soluble proteins and salt soluble proteins were 200 - 14kDa and 200 - 10kDa respectively. There were apparent bands in the vicinity of 200kDa and 45kDa, and obvious paramyosin strip in the vicinity of 97kDa. The insoluble proteins were concentrated in the range from 200 kDa to 29kDa. In the electrophoresis map of sample treated without β- mercaptoethanol, there were water soluble protein band of 116kDa, salt soluble protein bands of 200kDa and 116kDa, and insoluble protein bands of 36kDa and 29kDa. These results will provide a theoretical basis data for the further development and utilization of the oyster proteins.