文献类型：期刊文献

中文题名：马氏珠母贝蛋白的分离及分子量分布研究

英文题名：Protein Separation and Molecular Weight Distribution in Pearl Oyster Pinctada martensii

作者：郑惠娜[1];章超桦[2];刘书成[2];曹文红[2]

机构：[1]中国科学院南海海洋研究所;[2]广东海洋大学海洋食品研究所,广东湛江524025

年份：2008

卷号：27

期号：9

起止页码：447

中文期刊名：水产科学

外文期刊名：Fisheries Science

收录：北大核心2004、北大核心

基金：农业部“948”项目[2006-G42(2)]

语种：中文

中文关键词：马氏珠母贝;蛋白分离;分子量分布

外文关键词：Pinctada martensii; protein separation; molecular weight distribution

中文摘要：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200～19kDa，肌原纤维蛋白分子量分布集中在200～45kDa。碱溶性蛋白集中分布在41-3kDa。

外文摘要：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.