马氏珠母贝肉的营养成分及其游离氨基酸组成.PDFVIP

24 2 Vol 24, No 2 2000 4 Apr , 2000 JOURNAL OF FISHERIE S OF CHINA 章超桦 吴红棉 洪鹏志 邓尚贵 雷晓凌 ( , 524025) : 74 9 % ( ) , , G lu( 2 21% ) Asp( 1 45 % ) G ly( 1 01% ) ; , 82, ( 1973 FAO/ WHO ) ; , Zn Se; , 1 3 8% , 74% , , , Nutrients and composition of free amino acid in edible part of Pinctada martensii Zhang Chaohua, Wu Hongmian , Hong Pengzhi, Deng Shanggui, Lei Xiaoling ( Department of Food Science and Technology, Zhanj iang Ocean University, 524025) ABSTRACT Nutrients and composition of free amino acids in edible part of pearl oyster, Pinctada martenssi, w ere 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 w ith the FAO/ WHO suggested level ( 1973) Taurine is as high as 1 38% , which account s f or 74% of the total free amino acid The edible part of pearl oyster is rich in minerals, especially microelement s Z n and Se KEYWORDS Pinctada martensii, nutrient, f ree amino acid composition , taurine ( Pinctada martensii) , , [ 1, 2] [ 3, 4] [ 5] , 2 3 300 m , 16 ( ) 2 000 , , , , , ( ) , ( ) : , , 1956 10 , Tel: 0759- 2382049, E- mail : zhangch@ zj