| 马氏珠母贝肉的营养成分及其游离氨基酸组成 |
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| 引用本文： | 章超桦.马氏珠母贝肉的营养成分及其游离氨基酸组成[J].水产学报,2000,24(2):180-184. |
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| 作者姓名： | 章超桦 |
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| 作者单位： | 湛江海洋大学食品工程系,524025 |
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| 基金项目： | 日本东和食品研究振兴会资助课题!(贝类の有效利用に关する研究 ) |
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| 摘 要： | 对马氏珠母贝肉的营养成分及游离氨基酸组成进行了较系统的食品化学特性研究，结果表明：马氏珠母贝含粗蛋白７４．９％（干基），蛋白质的氨基酸组成中，富含Ｇｌｕ（２．２１％）、Ａｓｐ（１．４５）、Ｇｌｙ（１．０１％）等呈味氨基酸；蛋白质营养价高，氨基酸价为８２，第一限制氨基酸是含硫氨基酸（１９７３年（ＦＡＯ／ＷＨＯ标准）；无机盐含量丰富，尤其是微量元素Ｚｎ和Ｓｅ；游离氨基酸中，牛磺酸含量最高达１．３８％，
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| 关 键 词： | 马氏株母贝 营养成分 游离氨基酸组成 珍珠贝肉 |
| 收稿时间： | 2014/4/17 0:00:00 |
| 修稿时间： | 1999-07-19 |
Nutrients and composition of free amino acid in edible part of Pinctada martensii |
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| Zhang Chaohua.Nutrients and composition of free amino acid in edible part of Pinctada martensii[J].Journal of Fisheries of China,2000,24(2):180-184. |
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| Authors: | Zhang Chaohua |
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| Affiliation: | Department of Food Science and Technology, Zhanjiang Ocean University, 524025 |
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| Abstract: | Nutrients and composition of free amino acids in edible part of pearl oyster, Pinctada martenssi, were studied in this paper. The content of crude protein is 74.9% (dry basis). The edible protein is rich in tasty amino acids such as 2.21% glutamic acid, 1.45% aspartic acid and 1.01% glycine. The protein nutrient value is high because of the score of amino acid being 82 and the first limiting amino acid being sulfur-containing amino acid (Met and Cys) as compared with the FAO/WHO suggested level(1973). Taurine is as high as 1.38% , which accounts for 74% of the total free amino acid. The edible part of pearl oyster is rich in minerals, especially microelements Zn and Se. |
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| Keywords: | Pinctada martensii nutrient free amino acid composition taurine |
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