• YAKHAK HOEJI
• /
• v.23 no.3_4
• /
• pp.153-158
• /
• 1979

Free amino acids in extracts and total amino acids in hydrolysates of eight species of higher fungi were analyzed by an amino acid autoanalyzer. Twenty amino acids were analyzed in eight species of higher fungi. 1) of all free amino acids contained in higher fungi, alanine is the richest, and then comes glutamic acid, serine, arginine, proline and histidine in that order. Of all total amino acids contained in higher fungi, glutamic acid is the richest, and then comes proline, valine, aspartic acid, alanine, leucine in that order. Especially Russula fragilis and Lepiota procera contain large quantity of glutamic acid. 2) Gross contents of free amino acids in the extracts is high in order of Lepiota procera, Phylloporus rhodoxanthus, Russula fragilis, Tylopilus felleus and total amino acids in hydrolysates is high in Phylloporus rhodoxanthus, Lepiota procera, Russula fragilis, Lentinus lepideus. 3) Total amount of essential amino acids in the extracts was high in Lepiota procera, Phylloporus rhodoxanthus, Tylopilus felleus, Xylaria hypoxylon, Lentinus lepideus, Russula fragilis, Lactarius piperatus and Calocybe gambosa and in the hydrolysates of Phylloparus rhodoxanthus, Russula fragilis, Lepiota procera, Tylopilus felleus, Lentinus lepideus, Lactarius piperatus, Calocybe gambosa and Xylaria hypoxylon in that order, respectively.

• Journal of the Korean Home Economics Association
• /
• v.20 no.4
• /
• pp.99-105
• /
• 1982

Changes of free amino acids as taste compunds during the fermentation of cod-roe, Gadus marcrocephlus, were analyzed by a amino acid autoanalyzer. Leucine, lysine, valine, isoleucine and arginine were dominent amino acids in fresh cod-roe extracts, and the amounts of leucine (797.3mg%, on moisture and salt free base), lysine (577.7mg%) and valine(487.4mg%0 were 54.9% of total free amino acids. The contents of methionine, histidine, tyrosine and phenylanine were lower, and aspartic acid, glycine, threonine, glutamic acid and serine were detected trace amount. The free amino acids analyzed in this experiment were not changed in composition but changed in the amounts during 80 days of the fermentation. Total free amino acids were increased until 59 days of fermentation and than decreased gradually.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.5
• /
• pp.586-591
• /
• 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 Food Science and Technology
• /
• v.26 no.4
• /
• pp.389-392
• /
• 1994

Changes in free amino acids and amino nitrogen of traditional kochujang were investigated during 180 days of fermentation. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, and Sachun kochujang prepared with wheat. Amino acids remarkably increased during fermentation were methionine, glutamic acid, isoleucine, leucine and tyrosine. However, regardless of kinds of kochujang major free amino acids were serine, aspartic acid, glutamic acid and proline. Glutamic acid was noted as the most contributing to the savory taste of kochujang in relation to the increasing ratio and content among tree amino acids during fermentaion. The correlation coefficent between totals of free amino acids and the contents of amino nitrogen were relatively high (0.87

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.14 no.2
• /
• pp.66-71
• /
• 1981

In order to study the decomposition process of glycogen and protein of oyster during fermentation with salt, and the relationship between their breakdown products, the amounts of free reducing sugars and lactic acid were determined, and amino acid compositions were analysed. In addition, the amount of the available lysine which may help us to estimate the reaction of the free reducing sugars with the free amino acids was also determined. Glycogen and protein were gradually decomposed to free reducing sugars and lactic acid, and free amino acids, respectively, and the available lysine was slightly decreased during the fermentation process. Glutamic acid, aspartic acid, lysine and proline were relatively rich in the amino acid com-position of raw oyster protein while amino acids such as tryptophan, methionine, histidine and tyrosine were poor. It was noted that the decreased amino acids in the protein from the fermented oyster were valine, histine, isoleucine and lysine. As a respect to the free amino acids, proline, taurine, glycine, glutamic acid and alanine were abundant in the raw oyster and reached up to $69\%$ of the total fret amino acids. In the fermented oyster, proline, glutamic acid, glycine, alanine, aspartic acid and lysine were prevalently contained and marke about $65\%$ of the total free amino acids. The contents of free amino acids such as lysine, arginine, aspartic acid, glutamic acid, cysteine, isoleucine and tyrosine increased during fermentation while those of taurine, proline and leucine decreased.

• Food Science and Preservation
• /
• v.13 no.5
• /
• pp.581-588
• /
• 2006

Dynamic changes of free sugar and amino acid in the mixture of red bean paste sediment by corn syrup concentration and heating conditions were monitored. Glucose and fructose contents of red bean paste increased with an increasing blown color intensity. Amino acid content was affected by the heating temperature, increased with an increase in browning color intensify. Browning color intensity of each samples increased up to $95^{\circ}C$, but decreased above $95^{\circ}C$. This result was the same tend as changes of glucose and amino acid. The result of correlation coefficients among free sugar amino acid and browning color intensity show that increase in browning color intensity was not correlated directly with changes of free sugar and amino acid content. It seems that the contents of free sugar and amino acid resolved from saccharides and protein were much mote than contents nea for browning reaction.

• Journal of Nutrition and Health
• /
• v.16 no.1
• /
• pp.34-40
• /
• 1983

Clam, Tapes japonica, has been widely used and occupies an important position in the markets. More than thirty kinds of fermented fish and shellfish are presently available in the markets in korea. This study was attempted to establish the basic data for evaluating the taste compounds of the clam. The free amino acids as taste compounds during the fermentation of the clam, Tapes japonica, were analyzed by an amino acid autoanalyzer. Alanine (17.0%), glycine (15.5%), taurine (13.9%) were high in amount in the fresh clam and then glutamic acid, arginine, tyrosine, asparagine, lysine, threonine, serine and leucine were the next in order. Such amino acids as methionine, phenylalanine, histidine and cystine were low in amounts. The total free amino acid nitrogen in the fresh clam was 45.5% of its extract nitrogen. During the fermentation of the clam, the kinds of the free amino acids were the same with the fresh samples although the amounts were changed. It is believed that glutamic acid, aspartic acid, glycine, alanine, lysine, and leucine may play an important role as the taste compounds in the fermented clam.

• YAKHAK HOEJI
• /
• v.8 no.2
• /
• pp.48-53
• /
• 1964

At the different growing stages of Fagopyrum esculentum Moench planted at the green house and out doors, the contents of free amino acids in the whole plants,were determined quantitatively by spot-extract colorimetric method (J. Awapara method) using the chromatograms obtained by the ion-exchange resin and paper chromatographic method. And the contents of carbohydrate in the whole plant were determined by Bertrand method. The results were summarized as follows. 1. Almost same kinds of free amino acids were detected in the both plants. 2. Concentrations of most amino acids was increased progressively during growth; further growth was accompanied by decreased concentrations. 3. Rate of growth and increasing of total amino acid content of green house plant is greater than that of out dorrs plant. 4. At the same stages of gwoth, total free amino acid content of green house plant is higher than that of out doors plant but sugar content is lower. 5. There was rapidly increasing of sugar content and decreasing of total free amino acid content except asparagine during mature of seeds.

• Journal of Pharmaceutical Investigation
• /
• v.6 no.3
• /
• pp.4-9
• /
• 1976

Free amino acids in water extracts and total amino acids in hydrolystates of Deer Horn were analyzed by amino acid autoanalyzer (Technicon PNC-1 Type). The results obtained from this study are as follows ; 1) 17 kinds of amino acid, including 7 kinds of essential amino acid in human nutrition except tryptophan were identified and quantified. 2) Of all free amino acid contained in water extract, glutamic acid is the richest, and then comes Ala, Gly, Leu, Lys, valin in that order. Of all total amino acid which are closely related with nutritional valuation glycin is the richest, and then comes Glu, Lys, Ala, Leu, Ala, Pro, in that order. 3) Besides 17 kinds of amino acid, one kinds of unknown amino acid are found in water extracts and hydrolysates.

• Journal of Pharmaceutical Investigation
• /
• v.7 no.1_4
• /
• pp.1-12
• /
• 1977

Free amino acid in ethanol extracts and total amino acid hydrolysates of Coicis semen were analyzed by amino acid autoanalyzer. The sample A (unpolished Coicis Semen) and sample B(polished Coicis Semen) are used in this experiments. The results obtained from this study are as follows: 1) 17 kinds of free amino acid (Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Cys, Met, Ileu, Lew, Try, Phe, Lys, His, Arg,) including 7 kinds of essential amino acid (Val, Lew, Ileu, Thr, Lys, Met, Phe,) as human nutrition were identified and quantified but tryptophan. 2) Total free amino acids of sample A is more than about 3 folds that of sample B. 3) The distribution of free amino acids contained in sample A, threonine is the richiest and then comes Ala, Glu, Asp, and Pro, in that order. In sample B, glutamic acid is the richiest and then comes Thr, Asp, Ala, and Gly, in that order. 4) 17 kinds of total amino acid (Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Cys, Met, Ileu, Lew, Tyr, Pher, Lys, including 7 kinds of essential amino acid (Val, Leu, Ileu, Thr, Lys, Met, Phe,) in human nutrition except tryptophan were identified and quanified. 5) Total amino acid content of sample A is more than about 1.06 folds that of sample B. 6) Total amino acid content of sample A in acid hydrolysates is more than about 1.06 folds that of sample B in acid hydrolysates. 7) Unknown chromatogram of ethanol extracts and acid hydrolysates of Coicis Semen were identified as Ornitine.