Abstract
Glycogen was extracted from oyster (whole tissue), abalone (adductor muscle) and scallop (adductor muscle) with dimethyl sulfoxide (DMSO). The average chain lengths (CL) of the glycogens from oyster, abalone and scallop were 12.3, 12.9 and 12.9, respectively. ?A-Amylolysis limits (%) of these glycogens were 32.3, 32.3 and 26.3, respectively. The gel filtration profiles of the glycogens from oyster and abalone showed two peaks indicating the existence of two kinds of glycogens different in size. These glycogens were degraded by 3.6-9.8% with an excess amount of pullulanase, and the A-chains of these shellfish glycogens were shown to consist of G2-G10 in which G3, G4 and G6 were preponderant.Glycogens were completely debranched by isoamylase and the degrees of polymerization (DP) of the most preponderant fractions of the degradation products were 11-13. Electron microscopic study showed that the diameters of the particles of the glycogens of oyster, abalone and scallop were 20-180, 20-230 and 20-120 nm, respectively.
