Title
Amino acid composition and digestibility of Pacific oyster (Crassostrea gigas) proteins isolated from different parts
Author
Suisui Jiang, Li Liu, Jinjin Xu, Mingyong Zeng, Yuanhui Zhao
Year
2019
Journal
LWT
Abstract
To understand the nutritional value and the relationship between structure and in vitro digestibility of Pacific oyster (Crassostrea gigas) proteins, the amino acid composition, physicochemical structure, and digestibility of different part proteins were investigated. All proteins contained significant amounts of essential amino acids, including lysine, leucine, and valine. The adductor protein showed the highest contents of SH (39.0 μmol/g protein) and S–S (11.7 μmol/g protein), whereas lower contents of SH (9.5 μmol/g protein) and S–S (5.1 μmol/g protein) in gill protein was observed. In addition, adductor protein contained more α-helix (64.7%) and β-sheet (11.2%) structures, whereas the proportions of α-helix (33.9%) and β-sheet (18.4%) structures in visceral mass protein were the lowest. The digestion results showed that gill protein undergoes rapid digestion in the stomach, and visceral mass protein shows the highest digestibility in the total digestive process. This work provides a greater understanding of the nutrition value and digestibility of oyster protein.
Instrument
J-715
Keywords
Circular dichroism, Secondary structure, Food science, Biochemistry