A Study on the Changes of Free Amino Acid Composition in Seeds of Korean Mung Bean During the Ripening Process

한국산(韓國産) 녹두(綠豆)의 성숙과정중(成熟過程中) 유리(遊離) Amino Acid 함량(含量) 변화(變化)에 관(關)한 연구(硏究)

For the purpose of clarifying the changes of free amino acid content in seeds of Korean mung bean during the ripening process, samples ranging in five stages-10, 15, 20, 25 and 30 days after blooming were collected. The results obtained were as follows: 1) Amino acids detected in the first stage were lysine, histidine, arginine, cystine, aspartic acid, threonine (including serine), glutamic acid, valine, methionine sulfoxide and methionine sulfone. 2) In the second stage (15 days after blooming) more amino acids such as glycine, isoleucine, tyrosine, phenylalaninc, and methionine were detected in addition to those in the first stage. More methionine was appeared, while the level of methionine sulfoxide and methionine sulfone was decreased. 3) In the 3rd stage leucine was first detected. The level of leucine was increased slowly as the seed was being ripened. After 4th stage methionine sulfoxide and methionine sulfone were not detected, while the level of methioniene was steadily increased. 4) After 20 days the levels of lecuine, valine. isoleucine, and methionine were increased, while the others were either decreased or remained at the same level.

한국에서 생산된 녹두의 성숙 중에 아미노산의 변화를 구명하기 위하여 개화 후 10일, 15일 20 일, 25일과 30일의 5단계로 취하여 분석한 결과를 요약하면 다음과 같다. 1) 초기에 검출된 아미노산은 histidine, arginine, cystine, aspartic acid, threonine(Serine 포함), glutamic acid와 valine이었고 methionine sulfoxide와 methionine sulfone도 나타났다. 2) 15일에는 초기의 것에 glycine, isoleucine, tyrosine, phenylalanine과 methionine의 5종(種)이 더 검출되었으며, methionine sulfoxide와 methionine sulfone의 양이 감소하면서 methionine이 나타났다. 3) 중기에 leucine이 나타났고 성숙하면서 약간의 증가를 보였고 25일 이후에는 methionine sulfoxide와 methionine sulfone이 검출되지 않는 대신 methionine 앙이 증가하였다. 4) 개화 20일 이후의 아미노산은 완숙기까지 계속 존재하였고 증가된 아미노산은 leucine, valine, isoleucine과 methionine이었으며, 그 외 대부분은 감소 또는 그대로 남았다.