摘要
采用酶解方法制备栉孔扇贝蛋白粉。测定了扇贝蛋白粉与扇贝柱中的氨基酸含量,分别为83.84％和76.15％,两者中氨基酸的组成比例基本一致。
The protein powder of the leftover from the Scallop Chlamys farreri was prepared by using proteinase. The contents of amino acids in the protein powder and scallop leftover were analysed separately. The total contents of amino acids are 83. 94 and 76.15 per cent, respectively and the composing proportions of amino acids are consistent in them.
出处
《中国海洋药物》
CAS
CSCD
1997年第1期43-44,共2页
Chinese Journal of Marine Drugs
