三种经济扇贝的基本工艺性质及蛋白质分析

Primary Processing Parameters and Protein Compositions in Three Commercial Scallop Species

对虾夷扇贝、海湾扇贝及栉孔扇贝的原料基本工艺特性及蛋白质的组成及特点进行研究。对其软体部分(贝柱、外套膜、内脏、鳃、生殖腺)的质量组成及一般化学组成进行测定,用Duncan多重比较法对测定结果进行分析,比较其相互间差异性。对分离提取的肌原纤维蛋白、肌浆蛋白、胶原蛋白采用SDS-聚丙烯酰胺凝胶电泳测定分析,通过电泳图谱中蛋白质条带数目及分子量的分布情况比较得出3种经济贝类品种间和5种不同软体部分间各蛋白的差异性和相似性。

The primary processing parameters and protein composition were studied in Yesso scallop, Patinopecten yessoensis, bay scallop Argopecten irradians and Chlamys farreri. The approximate composition of the soft tissues （adductor muscle, mantle, visceral mass, gill and gonad） in three scallop species was investigated by Duncan multiple comparison method. The protein composition and molecular charac- teristics were evaluated for each edible parts（scallop adductor muscle and mantle）. The myofibrillar protein, sarcoplasmic protein and collagen separated and extracted were determined by SDS-PAGE, and the diversities and similarities of protein in the three species scallop and different tissues were studied through Gel Electrophoresis. The similarity and differences were described in the proteins in the commercial scallop species.