ホタテガイ閉殼筋のエキスアミノ酸組成と酸可溶性燐

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The adductor muscle of scallops consists of two kinds of muscles: One is a striated muscle and the other is a smooth muscle. These muscles are different from each other in some respects: In color, the striated muscle is slightly reddish, but the smooth muscle is rather white; in size, the former is almost nine times as large as the latter. Physiologically the former works in the instant closing of valves, while the latter keeps the valves closed. Furthermore, the striated muscle is more palatable than the other. With this in mind, the extractives from both the adductor muscles and the body juice of scallop, Pecten yessoensis, were analyzed for amino acid composition and organic and inorganic phosphorus contents. To the muscle homogenate or body juice 10 volumes of 1% picric acid solution were added. Then the extracts were passed through a column of Dowex 2X 10 to remove picric acid. Amino acids were determined by the Hitachi Amino Acid Analyzer Model KLA-3. The determination of phosphorus in a 0.6 N perchloric acid extract was carried out by the FISKE and SUBBAROWs method. No distinct difference was found in the amount of amino nitrogen between the two muscles. The same tendency was observed in the ratio of amino nitrogen to the total nitrogen. As for the amino acid content, glycine formed about 50% of the total amino acids, and taurine accounted for 23-42% in all the samples examined. Of the three samples, the striated muscle was the highest in phosphorus content and the body juice was the lowest. The content of arginine in the striated and smooth muscles was higher than that of the other amino acids except glycine, taurine, glutamic acid, and alanine. From these results, the authors have presumed that arginine phosphate acts as an energetic source in the two muscles.
公益社団法人日本水産学会の論文

ホタテガイ閉殼筋のエキスアミノ酸組成と酸可溶性燐

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