| .栉孔扇贝边的营养价值和应用研究[J].中国海洋药物,1997,16(1):43-44. |
| 栉孔扇贝边的营养价值和应用研究 |
| STUDIES ON THE NUTRITIVE VALUE AND APPLICATION OF THE LEFTOVER FROM THE SCALLOP CHLAMYS FARRERI |
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| DOI： |
| 中文关键词: 栉孔扇贝 扇贝下脚料 蛋白酶 氨基酶 营养价值 |
| English Keywords:Chlamys farreri,scallop leftover,proteinase,amino acid, |
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| 中文摘要: |
| 采用酶解方法制备栉扇贝蛋白粉。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。 |
| English Summary: |
| 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. |
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