• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.177-178
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• 2003

어분은 단백질 함량이 높고 필수 아미노산 및 필수지방산이 고루 갖추어진 양질의 단백질원이지만, 가격이 비싸고 어획량 변동이 심해 공급이 불안정한 실정이다. 따라서 경제적인 양식사료의 개발을 위해서는 값이 싸고 공급이 안정적인 단백질원을 개발하여 사용하는 것이 시급하다. 이 중 식물성인 대두박은 단백질 함량과 아미노산 조성 등 영양성분이 비교적 잘 갖추어져 있을 뿐만 아니라,어분에 비해 가격이 저렴하고 공급이 안정적이어서 어분 대체 단백질원으로 활발히 연구되어 왔다. (중략)

• Applied Biological Chemistry
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• v.24 no.2
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• pp.94-100
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• 1981

For the chemical assessment of soybean sprouts as a protein food, the changes of amino acid compositions were investigated in soybean as well as both in cotyledon and axis at various growing stages. The total amino acid content per soybean sprout was not changed until 2 days, and thereafter decreased. In cotyledon it is decreased but increased in axis. The ratio of essential amino acid to total amino acids decreased rapidly after 4 days, especially in axis. Aspartic acid increased considerably while glutamic acid decreased. The assessment of soybean sprout with chemical score, A/E and A/T, methods showed that the values were low and that there was no consistency among two methods for sprout products. The limiting amino acid was methionine. Both chemical scores by FAO reference protein and requirement pattern showed similar decreasing order of 2 day-sprout>soybean>4 day-sprout>8 day-sprout>6 day-sprout, while both essential amino acid index and requirement index showed 2 day-sprout>soybeans>4 day-sprout> 6 day-sprout>8 day-sprout.

• Korean Journal of Plant Resources
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• v.27 no.1
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• pp.35-42
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• 2014

Correlation and similarity of garlic cultivars was analyzed by measuring the composition of twenty amino acids contents in the bulb and callus from twelve garlic cultivars which were collected from Korea and foreign countries. Arginine and asparagine occupied more than 78% of total amino acids both in bulb and callus followed by glutamic acid, lysine, aspartic acid, valine, glycine, histidine and ornithine in order. Based on correlation coefficients of amino acid composition in the bulb, twelve garlic cultivars were classified into three major groups. Danyang, Euiseong, Seosan, Jeju, Mongol and Turkey cultivars belong to group-I, Namdo, China, Mexico and Nepal cultivars are in group-II, and group-III includes Philippine and Daeseo cultivars. Based on amino acid composition in callus, group-I includes Mongol, Euiseong, Danyang and Seosan cultivars, group-II includes Jeju, Daeseo, China and Namdo cultivars, group-III includes Napal, Mexico, Philippine and Turkey cultivars. Composition of amino acid contained in both callus and bulb is a clear standard to identify northern-type garlic cultivars. Especially the composition of amino acids in callus is more distinctive standard of classification between northern and southern type garlic cultivars than that in bulbs.

• Journal of Aquaculture
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• v.20 no.2
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• pp.75-80
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• 2007

Amino acid composition and relationship of the commercially valuable five Korean Veneridae, Protothaca jedoensis, Ruditapes philippinarum, Meretrix lusoria, Saxidomus purpuratus and Cyclina sinensis were compared. The major amino acids of five species in Veveridae clams were ureanine, taurine, proline, glycine, alanine and arginine. A similarity of amino acid between C. sinensis and M. lusoria was highest (0.94) and lowest (0.52) for between C. sinensis and P. jedoensis, respectively.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.235-241
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• 2000

화학적 성분 중 가장 많은 함량을 차지하고 있는지질에서는 조지질과 유리지질 함량이 imitation nut가 각각 58.7%, 45.9%로 네 종류의 천연 nut 류 중 ha-zelnut을 제외하곤 더 높았으나 부분 경화 대두유를 원료로 사용하여 결합지질의 양이 천연 nut류에 비해 적게 나타났고, 극성지질인 당지질과 인지질의 함량도 역시 낮게 나타났다. 또한 유지의 불포화도를 알 수 있는 요오드가도 산화 안정성이 우수한 imitation nut가 천연 nut류에 비해 낮은 값을 보이고 있다. 지방산 조성에서는 천연 nut류 중 peanut에서만 arachidic acid, eicsenoic acid, behenic acid, ligno-ceric acid를 분석할 수 있었고, imitation nut류 역시 대두유에서 특징적으로 나타나는 linolenic acid를 검출 할수 있었다. 아미노산 조성의 경우 천연 nut류와 imitation nut모두에서 glutamic acid의 함량이 가장 높게 나타났으며, 필수 아미노산의 함량은 imitation nut가 천연 nut류보다 약간 높은 것으로 나타났다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.701-708
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• 1996

To evaluate the possibility of using a by-products of skipjack canning as a food or feedstuff, the proximate composition, total and free amino acids, total lipid composition, and nucleotide related compounds were analyzed. The crude protein was highest in dark muscle, while lipid was highest in head. The important total amino acids in by-products were founded to be glycine, glutamic acid, alanine and histidine. The important free amino acids from dark muscle and head were taurine, histidine and anserine. The amounts of histidine, anserine and carnosine in dark muscle was higher than those of cooking drips, head, and raw vicera. The major fatty acids in by-products were palmitic, stearic, oleic and docosahexaenoic acid (DHA). The inosine and hypoxanthine were important nucleotide related compounds in by-products. The results suggests that by-products from skipjack can be used as food sources and feedstuffs especially for marine fish culture.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.529-534
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• 2008

This study was conducted to determine the effects of ion water and premixed mineral supplementation on the growth performance, carcass, and meat quality parameters in finishing pigs (LY$\times$D). Each 20 pigs were randomly allotted to three treatments; CON (basal diet), T1 (CON diet added active water), T3 (T1 diet added 1.0% premixed mineral). Used ion water and premixed mineral consisted mainly of Zn and Si, respectively. Cholesterol content (mg% meat) were not differ significantly in the samples, however, the ratios of cholesterol to fat in T1 and T2 was significantly lower than the control (p<0.05). The fatty acid qualities of palmitic acid, linoleic acid, arachidonic acid, SFA (saturated fatty acid), EFA (essential fatty acid), and EFA/UFA ratio were the highest significantly, however, those of the oleic acid, UFA (unsaturated fatty acid), and UFA/SFA ratio were the lowest significantly in T2 (p<0.05). The amino acid levels of glutamic acid, alanine, leucine, lysine, total amino acids, and EAA (essential amino acid) were the highest in T1 (p<0.05). Whereas, the levels of serine, valine, isoleucine were the highest in T2 (p<0.05). The results indicate that dietary ionized water and premixed mineral affects fatty acid composition and improves amino acid composition.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.209-215
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• 1989

Changes of protein contents and amino acid composition and SDS-PAGE pattern of protein of mung bean which were germinated in dark at $25^{\circ}C$ for 6 day. The total protein contents gradually decreased during germination and the contents of each fractionative soluble proteins were increased shortly after the soaking of mung bean and gradually decreased during the germination afterwards. SDS-PAGE of albumin fraction showed 18 bands, and during the germination the most of bands were diminished or disappeared. But protein bands at 24,000, 40,000, 45,000, 70,000 dalton position remained until 6th day of germination. SDS-PAGE of globulin fraction showed 6 discrete bands, and during the germination the protein band at 45,000 dalton position disappeard. But the protein bands at $14,000{\sim}25,000$ dalton position did not change during the period. SDS-PAGE of glutelin fraction showed 10 discrete bands, and during the germination the bands of $45,000{\sim}70,000$ dalton become diminished or disappeared. But the bands of 30,000, 60,000 dalton did not change throughout the germination period.

• Journal of Sericultural and Entomological Science
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• v.20 no.1
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• pp.11-14
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• 1978

This experiment was attempted to investigate the effect of removal of suboesophageal ganglion of Bombyx mori on the changes of free amino acids and fluorescent substances by means of paper chromatography. 1. There are no differences of quantity and component of free amino acids of formed eggs in moths between treatment and control. 2. Riboflavine content of formed eggs in treated moths is less than that of formed eggs in untreated moths. 3. Fluorescent substance which appeared on Rf value 0.06 was not detected in formed eggs of treated moths but found in those of control. 4. Fluorescent substance which appeared on Rf value 0 was noted in formed eggs of treated moths but not in those of control.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.274-285
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• 2010

This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.