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http://dx.doi.org/10.5352/JLS.2004.14.5.829

A Study on the Composition of Seasoning Using Lentinus edodes.  

차월석 (조선대학교 화학공학과)
이명렬 (조선대학교 식품의약학과)
조배식 (조선대학교 식품의약학과, 광주광역시 보건환경연구원)
박세영 (조선대학교 식품영양학과)
Publication Information
Journal of Life Science / v.14, no.5, 2004 , pp. 829-833 More about this Journal
Abstract
The major compositions of Lentinus edodes seasoning(LES) compose of 30.3% of Lentinus edodes fruit body, 18.1 % of anchovy (Engraulis japonicus) powder and 51.6% of sea tangle (Laminaria japonica), prawn and green tea powder and so on were investigated in order to evaluate the nutritional value. Sodium concentration in LES was high up to 5,042.99 mg/IOO g and K, Ca, P, Mg, Fe, Zn, Mn and Cu were followed. There were nineteen total amino acids in LES. The glutamic acid content was high up to 4.62 mg/100 mg and glycine, leucine, alanine, aspartic acid were followed. Among twenty free amino acids, glycine content was high up to 2.37 mg/100 mg and glutamic acid, asparanine, proline, taurin and aspartic acid were followed. The contents of vitamin C in LES was high up to 224.78 mg/100 g and pantothenic acid, vitamin B$_{6}$, niacin, vitamin E, folic acid, vitamin B$_{l}$ vitamin B$_{2}$, vitamin D$_{3}$, vitamin A, vitamin B$_{12}$ and vitamin $K_{l}$ were followed.wed.
Keywords
Letinus edodesa; seasoning; composition; amino acid; vitamin;
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