美洲帘蛤保活前后的氨基酸变化

Amino Acid Changes of Mercenaria mercenaria during Keeping Alive

通过美洲帘蛤在-10℃～10℃无水保活特性确定其冻结点和冻结曲线,并研究了30天保活前后的氨基酸变化,结果表明:美洲帘蛤的冻结点在-2.6℃。美洲帘蛤氨基酸含量最高的前4位是甘氨酸、丙氨酸、天门冬氨酸、精氨酸,甜味氨基酸、苦味氨基酸、鲜味氨基酸是美洲帘蛤氨基酸的主要部分,构成了美洲帘蛤鲜甜的主要味道;保活前后美洲帘蛤蛋白中支链氨基酸和芳香氨基酸含量的比值2.54～3.26,所以美洲帘蛤是一种具有保肝护肾、促进生长发育的蛋白质。

The determination of freezing point in keeping Mercenaria mercenaria alive between --10℃ - 10℃ and the amino acid changes of Mercenaria mercenaria in 30d keeping alive were studied. The results revealed that the freezing point was -- 2.6 ℃. The 4 higher amino acid contents of Mercenaria mercenaria were glycine, alanine, aspartic acid and arginine. Sweet AA, bitter AA and delicate AA were the main parts of amino acids of Mercenaria mercenaria ,forming its main taste. Mercenaria mercenaria was also a kind of hepatoprotective protein with branched-chain AA/aromatic AA（2.54-3.26）.