| The oyster is a worldwide shellfish and also is one of the famous four breeding economicshellfishs. But their discards-oyster juice and oyster shells are lost as waste in the oystersprocessing, resulting in a waste of resources. In this paper, the development and utilization ofoyster juice and shells are studied.Firstly, the nutrients and flavor substances of oyster juice were analyzed comprehensively.The results showed that the oyster juice had rich proteins and amino acids, but the contents ofarginine and umami amino acids were higher. The saturated fatty acid content (319.75ug/mL)accounted for45.52%of the total fatty acids in the boiled oyster juice, with the highest palmiticacid. The unsaturated fatty acid content (382.61ug/mL) accounted for54.48%of the total fattyacids, including the content of DHA and EPA accounted for16.48%of the total fatty acidcontent.5-CMP content was highest, followed by5–GMP and5-IMP, and was not detected5-AMP and5–UMP in the flavor nucleotide. Flavor amino acids and flavor nucleotides could beable to generate synergies effects and enhance the oyster humoral delicious taste.Second, headspace-solid phase microextraction coupled with gas chromatography-massspectrometry was used to analyze the volatile compounds in oyster juice. The results showed thataldehydes and esters were the fresh oyster humoral main volatile components, which made morepure and fresh fruit with less milk incense. Ketones and furans were the main volatile flavorsubstances of the oyster juice with100℃heated which produced strong floral and fruit aroma withstrong meat and coke flavor. Heterocyclic compounds and esters were the main volatile flavorsubstances of the oyster juice with150℃heated which had more burnt and sweet odor. From theflavor into consideration, oyster juice can be very good for baking oyster product flavorinsufficiency with a certain guiding significance. The electronic nose can be sensitive to detect theoyster juice changes with fast and sensitive. Therefore it has good prospects in the field of floododor indentification.Third, the glycoprotein S2was purified using Sephadex G75gel chromatography, ionexchange (Q Sepharose FF) and ultrafiltration. This component contains higher protein andglycogen and the infrared spectrum showed the characteristic absorption peaks of saccharide andpeptide bond. The amino acid composition of the component is perfect and the molecular weight was21KD. The sugar peptide bond was N-glycosidic and the conformation of peptide chain wasα-helix. The temperature ofdenature is113.5℃and have a large energy variation in the209.7℃.Fourth, the fractions of eluted at molecular weight distribution190Da-593Da had high ACEinhibitory activity. The ⅢA was affirmed to be high ACE inhibitory peptide, whose IC50valuewas231μg/mL.Finally, the cheap and easily obtained oyster shells with900℃,2h can be prepared theefficient adsorption material whose main component was CaO. This new adsorption material hadmore space than the surface area of excellent structure. The main component of oyster shells turnedrhombohedral calcite CaCO3into hexagonal system of CaO. The hydration products portlanditewith dye molecules was beneficial to happen hydrogen interaction, which further improve theadsorption performance. The adsorption material had strong adsorption effect for azo dye congored, whose decolorization rate was98.13%±1.39%. The adsorption effect for Cu2+was ideal,whose decolorization rate was70.20%±1.33%. The results showed that oyster shells as adsorbentwas effective for dealing with wastewater, which would be good social and economic benefits. |
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