三角帆蚌肉和外套膜中可溶性蛋白的回收与性质比较

Recovery and Properties of Soluble Proteins from Meat and Mantle of Hyriopsis cumingii

以采珠后的三角帆蚌肉和外套膜为原料,分别采用纯水和5%的NaCl溶液对其中的水溶性和盐溶性蛋白(合称为可溶性蛋白)进行提取,并对所获得蛋白质的一些性质进行比较研究。实验结果表明,运用1∶10(m/V)纯水提1h(沉淀再重复提取1次)和1∶10(m/V)5%NaCl提取24h所得的可溶性蛋白回收率均达到65%以上,SDS-PAGE电泳显示,三角帆蚌外套膜和蚌肉的水溶性蛋白较一致,而两者的盐溶性蛋白则不同,差异表现在:外套膜的盐溶性蛋白在82～97kD有4条带,而蚌肉的盐溶性蛋白质只在97kD处有一条带。氨基酸分析结果表明,所提取的可溶性蛋白必需氨基酸含量较高,均达46%以上,外套膜可溶性蛋白的呈味氨基酸(Glu和Asp)占氨基酸总量的28%以上,蚌肉的高达35%以上。

Soluble proteins were isolated from meat and mantle of Hyriopsis cumingii after pearls was harvested and the properties of the proteins isolates were compared. The recovery rates of both the water-soluble protein which was extracted by 1：10 （m/V） water for 1 h two times and the salt-soluble protein which was extracted by 1：10 （m/V） 5% NaCI for 24 h are above 65%. The SDS-PAGE results showed that the water-soluble protein from the mantle is similar to that from the meat. However, the salt-soluble proteins are different, the salt-soluble protein from the mantle having 4 bands from 82 kD to 97 kD, but the salt- soluble protein from the meat having only band at 97 kD. The amino acid composition showed that the soluble proteins isolates have rich essential amino acid above 46%, and the delicious amino acids （Gin and Asp） are above 28% in soluble proteins isolates from the mantle and above 35% in soluble proteins isolates from the meat.