| 牡蛎蛋白初步研究 |
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| 引用本文： | 胡亚芹,梅映昊,赵耘,赵金华,姚倩,蔡培烈. 牡蛎蛋白初步研究[J]. 中国海洋药物, 2003, 22(2): 36-38 |
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| 作者姓名： | 胡亚芹 梅映昊 赵耘 赵金华 姚倩 蔡培烈 |
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| 作者单位： | 1. 国家海洋局杭州水处理中心,浙江,杭州,310012
2. 海王集团技术中心,广东,深圳,518057 |
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| 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。
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| 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 |
| 文章编号： | 1002-3461(2003)02-0036-03 |
Preliminary Studies on Oyster Protein |
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| HU Ya-qin,MEI Ying-hao,ZHAO Yun,et al. Preliminary Studies on Oyster Protein[J]. Chinese Journal of Marine Drugs, 2003, 22(2): 36-38 |
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| Authors: | HU Ya-qin MEI Ying-hao ZHAO Yun et al |
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| Abstract: | 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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| Keywords: | Oyster Oyster Protein hydrolysis SDS-PAGE ICP |
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