| .牡蛎蛋白初步研究[J].中国海洋药物,2003,22(2):36-38. |
| 牡蛎蛋白初步研究 |
| Preliminary Studies on Oyster Protein |
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| DOI： |
| 中文关键词: 牡蛎蛋白 牡蛎 酶法水解蛋白 蛋白区带 等离子体发射光谱 |
| English Keywords:Oyster,Oyster Protein,hydrolysis,SDS-PAGE,ICP |
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| 中文摘要: |
| 盐析法分离制得牡蛎蛋白，经凯氏定氮法测得牡蛎粗提物中蛋白合量为38．6％；游离氨基氮占总氮含量的21．6％。通过酶法水解蛋白，初步分析了牡蛎蛋白的水解特性。SDS凝胶电泳结果表明牡蛎含有4种主要蛋白区带，平均相对分子质量分别为16172，17633，43227，57909。 |
| English Summary: |
| Oyster protein was extracted from fresh oyster using salting-out method. It was determined by Kjeldahl procedure that the protein content was about 38. 6% and free amino-ni-trogen content of total nitrogen was about 21. 6%. Hydrolytic characteristic of oyster protein was analyzed by hydrolytic enzymes. SDS-PAGE results showed there were 4 types of protein zones. And the average molecular weight was 16172, 17633, 43227 and 57909, respectively. |
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