Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 8 Issue 3
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- Pages.177-180
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- 1975
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
FREE AMINO CONTENT IN THE EXRACT OF MIDEUDUCK, STYELA CLAVA
미더덕, Styela clava, extract의 유리아미노산
- LEE Eung-Ho (Dept of Food Science and Technology, National Fisheries University of Busan) ;
- CHUNG Seung-Yong (Dept of Food and Nutrition, Geongsang National University) ;
- HA Jin-Hwan (Dept of Food Science and Technology, National Fisheries University of Busan) ;
- SUNG Nak-Ju (Dept of Food Science and Technology, National Fisheries University of Busan) ;
- CHO Kwon-Ok (Dept of Food Science and Technology, National Fisheries University of Busan)
- 이응호 (부산수산대학 식품공학과) ;
- 정승용 (경상대학 식품영양학과) ;
- 하진환 (부산수산대학 식품공학과) ;
- 성낙주 (부산수산대학 식품공학과) ;
- 조권옥 (부산수산대학 식품공학과)
- Published : 1975.09.01
Abstract
'Mideuduck', Styele clava, has been esteemed as one of the most tasty sea foods in the south coast of Korea. The free amino acids in Mideuduck were analysed by amino acid auto-analyser. In Mideuduck extract, taurine, proline, glutamic acid, glycine, alanine and serine were abundant, holding
우리나라 남해안지방에서 예로부터 명산물로서 즐겨먹어 온 미더덕, Styla clava,의 유리아미노산조성을 분석한 결과 전유리아미노산에 대한 함량이 많은 아미노산이 차지하는 비율은 Taurine
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