Changes of Nitrogen Compouds and Free Amino Acid of Mung-bean Sprout

녹두나물 성장과정중의 실소화합물과 유리아미노산의 변화에 관한 연구

  • 김경자 (동아대학교 식품영양학과)
  • Published : 1981.01.01


The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.