甲殼類肉蛋白のアミノ酸組成について

概要

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Succeeding to the previous papersi1, 2), in which the amino acid composition of fish muscle proteins was given, the present paper deals with that of crustacean muscle proteins. Eighteen amino acids in proteins, prepared from the muscles of three species of crustacean, were determined by the ion exchange column chromatographic method, and the results obtained are tabulated in Table 3. The pattern of amino acid distribution in these proteins was relatively uniform, as it was found to be so for fish, whereas some slight differences were observed on several amino acids. The amount of arginine was the most variable, ranging between 6.29% (blue crab) and 9.03% (prawn). The content of glycine, alanine, leucine, tyrosine and phenylalanine of crustacean muscle proteins was almost at the same level as those of the ordinary muscle proteins of fish. The crustacean muscle showed a higher value of the acidic amino acids, glutamic and aspartic acids, and a lower value of valine, isoleucine, threonine and lysine as compared with the fish muscle. The muscle protein of the blue crab contained 1.61%. of tryptophan, and the value was the highest throughout the fish and the crustaceans thus far tested in our study.
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