摘要
分析比较了不同鱼鳔的营养成分和氨基酸的含量变化特点,并对鱼鳔的化学组成与功能的关系进行了探讨。结果表明,鱼鳔是一种高蛋白、低脂肪且含有较丰富矿物质的重要水产食品资源。鱼鳔中的营养成分含量因种类不同而变化,不同鱼鳔的脂肪含量变化最大,蛋白质含量的变化最小。氨基酸分析结果为:甘氨酸、丙氨酸、谷氨酸、脯氨酸、精氨酸和天冬氨酸等六种氨基酸构成了鱼鳔蛋白质的优势氨基酸。除了甘氨酸、谷氨酸、脯氨酸和天冬氨酸四种氨基酸在不同鱼鳔中的含量差异较大外,大多数氨基酸的含量变化不大。
The nutritional components of several swim-bladders were determined and compared, and the relation of chemical components and functional effect on human body health was probed in this paper. The results showed that all the test swim-bladders were the important valued aquatic food resources due to the high protein, low fat and certain minerals contents. The nutritional component contents of swim-bladders varied from different kinds of raw materials. The changes of fat contents in different swim-bladders ;were the maximum, and that of protein contents was the minimum. In addition, it was found that the distribution of amino acids of swim-bladders was perfect and 6 amino acids including Gly, Ala, Glu, Pro, Arg and Asp formed the predominant amino acids of swim-bladder proteins. Besides the contents of four amino acids including Gly, Glu, Pro and Asp were changed significantly; most amino acids had similar contents in various swim-bladders.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期62-65,共4页
Food Research and Development
基金
海南省教育厅高校科学研究项目(Hj200553)
海南省热带水生生物技术重点实验室开放基金(Shkfjj0501)
海南省自然科学基金项目(No.80409)
关键词
鱼鳔
营养成分
氨基酸
评价
swim-bladder
nutritional component
amino acid
evaluation
