Studies on the Duck-meat (1) - Amino Acid composition of Duck-meat protein -

오리고기에 관(關)한 연구(硏究) (1) - 오리고기 단백질(蛋白質)의 아미노산(酸) 조성(組成) -

Amino acids of duck-meat in Jeon-nam have been analyzed by gas chromatography. Through this analysis, the following results were obtained. 1. The quantities of general components in duck-meat were determined $13.61%{\sim}21.19%$ protein, $17.32%{\sim}34.92%$ fat, $0.56%{\sim}1.09%$ ash, and $50.91%{\sim}65.72%$ moisture. 2. The quantities of protein amino acids in duck-meat were determined. 6.10% alanine. 2.75% valine, 7.13% glycine, 2.20% iso-leucine, 4.54% leucine, 4.90% proline, 5.80% threonine, 1.15% methionine, 3.20% hydroxy proline, 3.01% phenylalanine, 6.70% asparticacid, 12.71% glutamic acid, 4.95% lysine, 1.11% arginine, 5.60% histidine, 4.40% cystine+cystein, and serine and tyrosine in trace amount. 3. Except tryptophane, almost all the essential amino acids were analyzed.

전남산(全南産) 오리고기의 아미노산(酸)을 gas chromatography에 의하여 분석(分析)하여 다음과 같은 결과(結果)를 얻었다. 1. 오리고기의 일반성분(一般成分)은 조단백질(粗蛋白質) $13.61%{\sim}21.19%$, 조지방(粗脂肪) $17.32%{\sim}34.92%$, 회분(灰分) $0.56%{\sim}1.09%$, 수분(水分) $50.91%{\sim}65.72%$로 되어 있다. 2. 오리고기 단백질의 아미노산(酸)은 alanine 6.10%, valine 2.75%, glycine 7.13%, iso-leucine 2.20%, leucine 4.54%, proline 4.90%, threonine 5.80%, methionine 1.15%, hydroxy proline 3.20%, phenylalanine 3.01%, aspartic acid 6.70%, glutamic acid 12.71%, lysine 4.95%, arginine 1.11%, histidine 5.60%, cystine+cysteine 4.40%이며, serine과 tyrosine은 trace로 함유되어 있다. 3. tryptophane을 제외하고 전(全) 필수아미노산(酸)을 정량(定量)하였다.