한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권1호
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- Pages.58-62
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- 1989
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- 0367-6293(pISSN)
양송이, 느타리, 표고버섯의 유리아미노산 및 전아미노산 조성
Contents of Free Amino Acids and Total Amino Acids in Agaricus bisporus, Pleurotus ostreatus and Lentinus edodes
- 홍재식 (전북대학교 식품가공학과) ;
- 김영회 (전북대학교 식품가공학과) ;
-
김명곤
(전북대학교 식품가공학과) ;
- 김영수 (전북대학교 식품가공학과) ;
- 손희숙 (전북대학교 가정교육과)
- Hong, Jai-Sik (Department of Food Science and Technology Chonbuk National University) ;
- Kim, Young-Hoi (Department of Food Science and Technology Chonbuk National University) ;
-
Kim, Myung-Kon
(Department of Food Science and Technology Chonbuk National University) ;
- Kim, Young-Soo (Department of Food Science and Technology Chonbuk National University) ;
- Sohn, Hee-Suk (Department of Home Economics Education Chonbuk National University)
- 발행 : 1989.02.01
초록
국내에서 널리 인공재배 되고 있는 식용버섯인 양송이 (Agaricus bisporus), 느타리(Pleurotus ostreatus) 및 표고버섯(Lentinus edodes)의 부위별 유리아미노산 및 전아미노산을 아미노산 자동분석기로 비교 검토하였다. 3종의 버섯에서 18종의 아미노산들을 확인 정량하였다. 이들이 함유한 총질소의 함량은
Free amino acids in water-extracts and total amino acids in hydrolysates of three cultivated mushrooms, Agaricus bisporus, Pleurotus ostreatus and Lentinus edodes were analyzed by amino acid analyzer to know the compositional differences depending on species and portions (pileus and stipe). Eighteen amino acids were identified and quantified. The total nitrogen and protein nitrogen contents were in the range of 1.67-6.24% and 0.88-2.42% (dry basis), respectively. The considerable differences were often found among species and portions of mushrooms. All of them were found to be higher in the pileus part. The free amino acids conents in water-extracts were in the range of 10.04-37.85mg/g(dry weight) and the total amino acids contents in hydrolysates were in the range of 53.37-120.15mg/g(dry weight). Glutamic acid, serine, histidine, and alanine were dominent in the free amino acids pool and glutamic, aspartic acid, histidine, and alanine were in the total amino acids pool.
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