• Proceedings of the Plant Resources Society of Korea Conference
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• 한국자원식물학회 2022년도 추계학술대회
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• pp.116-116
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• 2022

표고는 단백질, 무기질, 비타민과 같은 영양소가 골고루 함유되어 있고 독특한 맛과 향기를 가지고 있어 식용으로 널리 이용되고 있다. 이들 성분 중 단백질 및 아미노산은 생체기능 및 대사에 관여하는 영양소이며 풍미와도 밀접한 관계를 가지고 있다. 본 연구에서는 국내산표고균주와 수입표고균주의 조단백질과 아미노산 함량을 조사하였으며, 국내산표고균주 4종과 수입표고균주 4종의 함량을 비교하였다. 국내산표고균주의 조단백질 함량은 25.36~34.11%, 수입표고균주는 18.91~28.70%로 나타났으며, 아미노산은 16종류의 아미노산이 분석되었다. 국내산표고균주와 수입표고균주의 구성아미노산 함량은 각각 8,318.66~17,672.59mg%와 9,828.10~16,944.87mg%였다. 국내산표고균주와 수입표고균주의 유리아미노산 함량은 각각 466.78~899.82mg%와 407.12~669.34mg%로 나타났다. 국내산표고균주와 수입표고 균주의 필수아미노산 함량은 각각 27.92~37.67%, 33.74~61.59%로 확인되었다. 수입표고균주의 필수아미노산이 국내산표고균주에 비하여 높은 비율을 나타내었으나, 표고의 아미노산 함량이 차이가 있어 수입산표고균주의 필수아미노산 함량이 국내산보다 높다고 보기는 어렵다. 이러한 결과는 표고의 산업화에 유용한 정보를 제공하고 표고의 영양학적 지표 자료로 활용될 수 있을 것으로 보여지며, 추후 더 많은 시료를 수집하고 분석항목을 다양화한 연구를 지속적으로 진행할 예정이다.

• Food Science and Preservation
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• 제14권6호
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• pp.624-632
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• 2007

Changes in proximate composition, amino acid, free sugar, reducing sugar and vitamin contents of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Moisture, crude ash, crude protein and crude lipid were increased and non nitrogen substances was decreased by extending the picking time. Contents and ratio of total amino acid to essential amino acids was increased by extending the picking time. Free amino acid was increased by extending the picking time. Ratio of essential amino acids to total amino acids was decreased. Fructose was gradually increased, and then glucose, sucrose and total free sugars were decreased by extending the picking time. Amino acid and sugar contents of Curcuma longa. L. were higher than those of Curcuma atomatica Salib. In contents of vitamin C and $B_1$, Curcuma longa L. was decreased and Curcuma atomatica Salib was increased by extending the picking time.

• Food Science and Preservation
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• 제19권4호
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• pp.569-576
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• 2012

This study was conducted to compare the major chemical components of Korea Crataegi fructrus (KCF) and Chinese Crataegi fructrus (CCF). Among the proximate compositions, the curde fat content of KCF was lower than that of CCF, whereas their crude protein, crude ash and carbohydrate contents were similar. CCF had a higher total free sugar content than KCF. The major free sugars of KCF and CCF were identified as fructose and glucose. The value of glutamic acid was greater in the amino acids of KCF and CCF, and KCF had higher total amino acids and essential amino acids contents than CCF. KCF also had a higher level unsaturated fatty acids than CCF. CCF had a higher organic acid content, but both KCF and CCF had high citric acid levels. and Chinese The vitamin C contents of KCF and CCF were 272.69 mg per 100 g and 262.38 mg per100 g, respectively. The mineral content of KCF was higher than that of CCF, in the following order : K > Ca > Mg > Fe. The results showed that KCF had higher total amino acid, essential amino acid, unsaturated fatty acid and mineral contents and CCF had higher free sugar and organic acid contents.

• Journal of Mushroom
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• 제18권1호
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• pp.107-114
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• 2020

Fifteen species of wild mushrooms, which are classified as edible, medicinal, poisonous, or unknown types, were analyzed for their free amino acid contents. The average total amino acid content was 1,120.0 mg/kg in the edible type, 1,037.8 mg/kg in the medicinal type, and 1,010.8 mg/kg in the poisonous or unknown type, respectively. The edible type wild mushrooms showed the highest average content of total essential amino acids; conversely, the poisonous or unknown type showed the lowest content. Leucopaxillus giganteus (OK811) showed the highest total amino acid (1,212.4 mg/kg) and essential amino acid (490.2 mg/kg) contents among edible type, while Pycnoporus sanguineus (OK1071) showed the highest total amino acid (1,233.7 mg/kg) and essential amino acid (412.8 mg/kg) contents among the medicinal type. Among the poisonous or unknown type, Hypholoma fasciculare (OK826) showed the highest total amino acid (1,223.4 mg/kg) and essential amino acid (442.8 mg/kg) contents. The amino acid contents of wild mushrooms are fundamental data for the screening of useful genetic resources with nutritionally superior properties.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.194.2-195
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• 2003

본 연구는 수출방법의 개선과 절임 가공식품의 개발하고자 일본 수출용으로 재배하고 있는 축양종의 절임가지의 저장방법과 저장 중에 당류, 유기산 및 아미노산의 변화를 분석하였다. 총당 함량과 환원당 함량은 저장방법에 관계없이 저장기간이 길어질수록 조금씩 감소하였고, 침지 저장한 것보다는 진공포장하여 저장한 것이 변화가 적었다. 가지에서 분리 정량된 유기산은 acetic acid, citric acid, lactic acid, malic acid 그리고 succinic acid 총 5종이었으며 acetic acid와 malic acid의 함량이 가장 높았으며, 저장기간이 길어질수록 저장 초기에 비해 acetic acid의 함량은 증가하였는데 반해 malic acid의 함량은 감소하였다. 가지의 주요한 구성아미노산은 valine, aspartic acid, glutamic acid, glycine, alanine 등이었으며, 총아미노산 함량은 진공포장하여 저장한 경우에는 저장 20 일째 1488.14mg/100g으로 생가지보다도 증가하였는데 반해 침지하여 저장한 경우에는 총 아미노산 함량이 745.42mg/100g으로 서 저장 초기에 비해 감소함을 나타내었다. 유리아미노산은 aspartic acid, alanine, cystine과 proline 등의 함량이 높았고, 저장 기간이 길어질수록 저장초기에 비해 유리아미노산의 함량이 증가하였는데, 특히 진공 포장하여 저장한 가지에 비해 침지 저장 한 가지에서 그 함량이 높았다. 또한 아미노산 유도체의 함량은 phosphoserine, taurine, ${\gamma}$-aminoisobutyric acid 및 hydroxyproline의 함량이 높았고, 저장중에 phosphoserine의 함량은 감소하였는데 반해 ${\gamma}$-aminoisobutyric acid는 증가하였다. 축양품종의 절임가지의 저장방법과 저장기간에 따른 성분의 변화를 고려할 때 진공포장하는 것이 절임가지의 품질 유지할 수 있는 것으로 생각된다.

• Journal of the Korean Society of Food Science and Nutrition
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• 제22권5호
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• pp.586-591
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• 1993

The compositions of amino acid in the protein and fatty acid in the lipid of Lespedeza x chiisanensis T. LEE were analyzed by HPLC and GC, respectively. The contents of crude oil and protein from the extracts were 11.13% and 5.18%, respectively. The amount of free anino acids in the protein was 443.14mg/100g, and 94.84mg/100g of essential amino acid were contained in the free amino acid. The amount of total amino acids in the protein was 3159.85mg/100g, and 1068.18mg/100g of essential amino acid were contained in the total amino acid. The compositions of fatty acid in the lipid were $C_{18\;:\;2}=45.05%,\;C_{18\;:\;3}=18.71%,\;C_{19}=14.70%,C_{18\;:\;1}=6.81%,\;C_{16}=4.35%,\;C_{16\;:\;1}=1.59%$ in order, respectively. 72.44% of unsaturated fatty acids were contained in the lipid.

• Korean Journal of Breeding Science
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• 제40권3호
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• pp.269-277
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• 2008

Amino acid composition in grain of Korean native rice core collections was evaluated to identify the useful genotypes for quality enhancing rice breeding and value-added food development. Large variations were found in the contents of 16 amino acids among 388 genotypes tested with 14.9% of the minimum coefficient of variation (CV), and the contents of methionine and histidine showed the highest CV and the second high, respectively. The average values of total amino acid, total essential amino acid, lysine and threonine contents of Korean native rice collections were almost similar with those of cultivating japonica rice, Saechucheong. Among 388 native core collections Baekkokna, Daesona and Saducho were identified as high amino acid germplasm in total amino acid, total essential amino acid, lysine and threonine contents. And Seoksanjo and Sodujo were identified as low amino acid collections. Rice collections showing purple apiculus color tended to distribute in lower serine, proline, glutamic acid, glycine, alanine, valine, leucine, phenylalanine, arginine, and total amino acid contents compared with those of yellowish apiculus color collections. The glutinous rice collections showed the tendency of higher contents of serine, glutamic acid, alanine, valine and leucine compared with those of non-glutinous collections.

• KSBB Journal
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• 제7권3호
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• pp.186-190
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• 1992

The compositions of amino acid in the protein and total fatty acid of Dendrolimus spectabilis were analyzed quantitatively by HPLC and GC, respectively. The contents of crude oil and protein from the extracts were 21.00% and 58.47%, respectively. The amount of free amino acids in the protein was 3.65g/100g, and 1.31g/100g of essential amino acids was contained in the free amino acids. The amount of total amino acids in the protein was 41.20g/100g, and 14.75g/100g of essential amino acids were contained in the total amino acid. The compositions of fatty acid in the oil were $C_{18}$=26.81%, $C_{16}$=19.09%, $C_{18:1}$=18.74%, $C_{18:3}$=15.33%, $C_{16:1}$=7.29%, $C_{20}$=5.21% in order, respectively. 45.88% of unsaturated fatty acids were contained in the oil.

• Journal of the Korean Society of Food Science and Nutrition
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• 제23권4호
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• pp.614-617
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• 1994

This study was undertaken to determine the changes in amino acids, amylose and mineral contents of Jeolpyons(Korean rice cake) supplemented with various levels of roasted soybean flour (RSF). Amino acids content of Jeolpyons increased as RSF content increased. Especially the contents of total essential amino acids of Jeolpyon supplemented with RSF(5, 10, 15 and 20%) increased 1.22 to 2.74 times greater than those of the ocntrol. Amylose, which is related to retrogradatin effect on rice products decreased about 0.9 to 4.7% by increasing the soybean flour contents. Mineral contents by jeolpyon containing RSF increased as RSF contents increased.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.195-195
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• 2003

본 연구는 수출방법의 개선과 절임 가공식품의 개발하고자 일본 수출용 시키부(Shikibu) 염절임 가지의 저장방법과 저장중에 당류, 유기산 및 아미노산의 변화를 분석하였다. 총당 및 환원당 함량은 저장방법에 관계없이 저장기간이 길어질수록 조금씩 감소하였고, 침지 저장한 것보다는 진공포장하여 저장한 것이 변화가 적었다. 가지에서 분리 정량된 유기산은 acetic acid, citric acid, lactic acid, malic acid 그리고 succinic acid 총 5종이었으며 acetic acid와 malic acid의 함량이 가장 높았으며, 저장기간이 길어질수록 저장 초기에 비해 acetic acid의 함량은 증가하였는데 반해 malic acid의 함량은 감소하였다. 가지의 주요한 구성아미노산은 valine, leucine, aspartic acid, glutamic acid, proline, alanine 등이었으며, 필수아미노산 함량은 저장기간이 길어질수록 저장 초기에 비해 진공포장하여 저장한 방법에서는 감소하였다가 증가하였는데 반해 침지하여 저장한 방법에서는 계속 증가하였고 저장 20일째에는 진공포장한 방법보다 l00mg/100g 정도의 차이를 나타내었다. 유리아미노산은 aspartic acid, alanine, cystine과 proline등의 함량이 높았고, 저장 기간이 길어질수록 저장초기에 비해 유리아미노산의 함량이 증가하였는데, 특히 진공 포장하여 저장한 가지에 비해 침지 저장 한 가지에서 그 함량이 높았다. 또한 아미노산 유도체의 함량은 phosphoserine, taurine, ${\gamma}$-aminoisobutyric acid 및 hydroxyproline의 함량이 높았고, 저장중에 phosphoserine의 함량은 감소하였는데 반해 ${\gamma}$-aminoisobutyric acid는 진공포장하여 20일 동안 저장하였더니 생가지 보다 5배 이상의 증가를 보였다. 스키부품종의 절임가지의 저장방법과 저장기간에 따른 성분의 변화를 고려할 때 축양품종과 동일하게 진공포장하는 것이 절임가지의 품질유지할 수 있는 것으로 생각된다.