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《Journal of Fisheries of China》 2000-02
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Nutrients and composition of free amino acid in edible part of Pinctada martensii

Zhang Chaohua, Wu Hongmian, Hong Pengzhi, Deng Shanggui, Lei Xiaoling (Department of Food Science and Technology, Zhanjiang Ocean University, 524025)  
Nutrients and composition of free amino acids in edible part of pearl oyster, Pinctada martenssi, were studied in this paper. The content of crude protein is 74.9% (dry basis). The edible protein is rich in tasty amino acids such as 2.21% glutamic acid, 1.45% aspartic acid and 1.01% glycine. The protein nutrient value is high because of the score of amino acid being 82 and the first limiting amino acid being sulfur-containing amino acid (Met and Cys) as compared with the FAO/WHO suggested level(1973). Taurine is as high as 1.38% , which accounts for 74% of the total free amino acid. The edible part of pearl oyster is rich in minerals, especially microelements Zn and Se.
【Fund】: 日本东和食品研究振兴会资助课题!(贝类の有效利用に关する研究 )
【CateGory Index】: S98
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