• 한국동물학회지
• /
• 제7권1호
• /
• pp.19-22
• /
• 1964

The free amino acid content of Indian meal moth (Plodia interpunctella HUBNER) was analysed at various developmental stages by means of paper chromatography. 1) The free amino acids : present are alanine , arginine, aspartic acid, glutamic acid, glycine, histidine, leucine, methionine, proline, serine, threonine, tyrosine and valine. 2) Proline was detectable only in the acid-hydrolyzed Indian meal moth. 3) Arginine was clearly detected only in the larva stage. 4) Tyrosine methionine and valine were increased in the pupa stage. 5) Serine, glycine and tyrosine were present in high concentration in all stages.

• 한국식품영양과학회지
• /
• 제5권1호
• /
• pp.61-64
• /
• 1976

P. edulis순(荀)의 free amino acid 및 organic acid의 종류(種類)와 함량(含量)을 측정(測定)한 결과(結果)는 다음과 같다. (1) Free amino acid는 18종(種)이 검출(檢出)되었는데, lysine histidine arginine tryptophan aspartic acid glutamic acid threonine serine proline glycine alanine valine methionine isoleucine leucine tyrosine phenylalanine 등 17종(種)이 정량(定量)되었으며 이들 중 serine이 가장 많았고, 1종(種)은 미확인(未確認)되었다. (2) Organic acid는 11종(種)이 검출(檢出)되었으며 이들 중 formic acid acetic acid oxalic acid maleic acid succinic acid fumaric acid citric acid tartaric acid sorbic acid 등 9종(種)이 확인(確認)되었고, 이들 중 oxalic acid가 가장 많아 291.14mg%이었으며, 2종(種)은 미확인(未確認)되었다.

• 대한화장품학회지
• /
• 제34권2호
• /
• pp.143-148
• /
• 2008

아미노산 자동분석기(amino acid auto analyzer, AAA)를 이용하여 모발의 탈색 및 퍼머넌트 웨이브 시술에 의한 모발시료의 17가지 아미노산(aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystein, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine) 함량변화를 조사하였다. 시료는 30대 남성 10명의 모발을 채취하였으며 $110^{\circ}C$ 24 h 동안 6 N 염산 10 mL로 가수분해 후 분석하였다. 실험결과 처치별 모발의 아미노산 함량은 정상모발 73.9%, 퍼머넌트 웨이브 모발 71.5% 및 탈색모발 69.3%로 분석되었고, 탈색효과에 의한 아미노산 함량 감소가 퍼머넌트 웨이브 효과에서 보다 크게 분석되었다. 특히 lysine과 tyrosine의 조성은 탈색이나 퍼머넌트 웨이브 모발에서 25% 가량 현저히 감소하였다. 반면에 serine, cystein, leucine 및 histidine의 함량변화는 일어나지 않았다.

• 한국식물생명공학회:학술대회논문집
• /
• 한국식물생명공학회 2005년도 춘계학술대회 및 국제심포지움 초록집
• /
• pp.124-124
• /
• 2005

• 한국식물생명공학회:학술대회논문집
• /
• 한국식물생명공학회 2005년도 추계학술대회 및 한일 식물생명공학 심포지엄
• /
• pp.270-270
• /
• 2005

• Asian-Australasian Journal of Animal Sciences
• /
• 제21권5호
• /
• pp.701-706
• /
• 2008

The aim of the present study was to determine the apparent and true digestibilities of amino acids of maize, low tannin sorghum, pearl millet and finger millet in adult caecectomized cockerels. Adult cockerels (n = 60), 25-weeks old, were used in this study of which 30 birds were caecectomized as per a standard method. The apparent digestibilities of amino acids of sorghum were not affected by caecectomy, but were higher for maize, finger millet and pearl millet in caecectomized cockerels. Caecectomy had no influence on the true digestibilities of amino acids of maize, but higher digestibilities were observed for most of the amino acids of sorghum and finger millet in caecectomized cockerels. Caecectomy lowered the true digestibility of cystine, threonine and serine of pearl millet. The apparent digestibilities of amino acids of maize, finger millet and pearl millet were underestimated in intact cockerels. The true digestibilities of most of the amino acids of sorghum and finger millet were underestimated, while those of cystine, threonine and serine of pearl millet were overestimated in intact cockerels. The findings suggest that the amino acid digestibility values of cereal grains determined using caecectomized cockerels might be appropriate and reliable for poultry diet formulations. Moreover, the digestibilities of amino acids of finger millet were inferior to other cereal grains, while those of pearl millet were comparable to maize and sorghum.

• 한국자기공명학회논문지
• /
• 제19권2호
• /
• pp.88-94
• /
• 2015

Bub1 is one of the spindle checkpoint proteins and plays a role in recruitment of the related proteins to kinetochore. Here, we studied the structural characteristic of the evolutionarily conserved 160 amino acid region in the N-terminus (hBub1 CD1), using Circular Dichroism (CD) and NMR. Our CD results showed that hBub1 CD1 is a highly helical protein and its structure was affected by pH: as pH was elevated to basic pH, the helical propensity increased. This could be related to the surface charge of the hBub1 CD1. However, the structural change did not largely depend on the salt concentration, though the thermal stability a little increased. The previous NMR analysis revealed that the hBub1 CD1 adopts eight helices, which is consistent with the CD result. Our result would be helpful for evaluating the molecular mechanism of the hBub1 CD1 and protein-protein interactions.

• 분석과학
• /
• 제7권2호
• /
• pp.165-171
• /
• 1994

화학 발암제인 dimetylnitrosamine(DMN)을 Hamster에 구강투여하였을 때 간의 아미노산 조성에 미치는 영향을 규명하기 위하여 reversed phase liquid chromatography법으로 아미노산을 정량하였다. DMN을 투여한 실험군의 간에서의 아미노산의 농도는 대조군에 비해 aspartic acid, glycine, glutamine, histidine, proline, tyrosine, leucine 등은 약 2배, valine, tryptophan은 약 3배, phenylalanine은 약 10배 증가하였고, threonine은 23%로 감소하였으며, serine, alanine, arginine, methionine, isoleucine, lysine은 큰 변화가 없었다.

• 한국식품과학회지
• /
• 제36권1호
• /
• pp.75-80
• /
• 2004

본 연구에서는 맛성분과 관능검사자료를 중회귀 분석하여 보리간장 맛을 평가하였다. 단순상관에서는 proline, alanine, methionine, lysine, histidine, lavulinic acid, ${\alpha}$-ketogutaric acid 및 citric acid와 관능검사 점수사이의 상관계수가 유의성이 높은 것으로 나타났으며, threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose 및 sucrose 둥의 성분은 관능검사 점수에 거의 상관이 없는 것으로 나타났다. 하지만 단순상관분석으로는 보리간장 맛의 품질을 측정하는 것이 불가능하였다. 중회귀 분석을 실시한 결과 결정계수가 0.93 이상을 나타내어 맛성분 함량과 중회귀식을 이용하여 보리간장 맛의 93%를 추정하는 것이 가능하였다.

• Journal of Nutrition and Health
• /
• 제10권4호
• /
• pp.97-103
• /
• 1977

Changes of free amino acids as taste compounds during the fermentation of oyster were analyzed by amino acid autoanalyzer. In fresh oyster, taurine, glutamic acid and alanine were abundant amino acids and the amounts of taurine (731mg%, on moisture and salt free base), glutamic acid (365mg%) and alanine (345.4mg% ) were 63.8% of the total free amino acids. Cystine, isoleucine, phenylalanine, leucine and histidine were detected as less abundant free amino acids and the amount of those amino. acids ranged from 5. 5mg% (cystine) to 32.9mg% (histidine). The free amino acids analyzed in this experiment were not changed in composition hut changed in amounts during 124 days of fermentation. Aspartic acid and leucine were continually increased during 124 days of fermentation. Lysine, histidine, threonine, serine, glutamic acid, tyrosine and phenyalanine were increased unlit 68 days of fermentation and than decreased gradually. The increase of arginine, glycine, valine and isoleucine were fluctuated. Taurine were dramatically decreased during the 124 days of fermentation. It is believed that glutamic acid, alanine, lecuine, serine, Iysine and threonine play an important role as taste compounds in fermented oyster because those amino acids were most abundant in fermented oyster.