• Journal of Nutrition and Health
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• v.13 no.2
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• pp.92-103
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• 1980

Components of neutral lipids and amino acids of Hirneola auricula-Judae and Gyrophora esculenta grown in Korea were compared by using a Thinchrography (latroscan TH-10) and an amino acid auto analyzer(Technicon PNC-1 type), respectively. Cholesterol ester and tripalmitin were the major components among the triglycerides in both of the samples. From the total amino acids which are closely related with the nutritional valuation, aspartic acid was in the richest amount and then came with glutamic acid, serine, alanine and valine in Hirneola auricula-Judae and Gyrophora esculents contained large quantity of glutamic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.241-243
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• 1979

Coral damselfish (demoiselle), Chromis notatus, has been one of the most tasty sea foods in Jeju-Do, Korea, The free amino acids in tile extracts of Chromis notatus were analysed by amino acid autoanalyser. In the extracts, taurine, lysine, glycine and alanine were abundant, holding $30.3\%,\;22.7\%,\;16.0\%\;,\;11.5\%$ of total amino acid content, respectively and followed threonine, glutamic acid and serine, in order. While methionine, histidine, leucine, isoleucine, valine were poor and aspartic acid and proline were trace in content.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.1-5
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• 1981

Free and total amino acids of Korean hazel nut (Corylus heterophylla Fisch. var. Japonica koidz.) were identified by amino acid autoanalyzer (Technicon PNC-1 type). The results indicate that among 16 kinds of all free amino acids contained in hazel nut, arginine was the richest, and then came glutamic acid, proline, alanine, tyrosine and valine in that order. From the total amino acids which were closely related with the nutritional valuation, arginine was in the richest amount and then came with glutamic acid, proline, leucine, aspartic acid and valine.

• Korean Journal of Food Science and Technology
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• v.1 no.1
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• pp.74-77
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• 1969

In this study, three kinds of Korean snake wine (50 V% alcohol extracts) were determined by amino acid analyzer and were discussed as follows. 1. Salmosa Ju and Nungsa Ju were composed of 22 free amino acids: cysteic acid, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, cystine, valine, methionine, iso-leucine, allo-iso-leucine, leucine, nor-leucine, tyrosine, phenylalanine, ${\beta}-alanine$, lysine, arginine, histidine, trytophan. 2. Doksa Ju were composed of 21 free amino acids which were all same as above except missing histidine. 3. The free amino acid composition were almost identical in Doksa Ju, Salmosa Ju and Nungsa Ju quantitatively. 4. The contents of cysteic acid, glutamic acid, glycine, alanine, valine, leucine and lysine were relatively high, on the other hand, methionine, allo-iso-leucine, nor-leucine, and tryptophan were trace amount in every snake wine. 5. Eleven unknowns of ninhydrin positives were identified in the every snake wine. 6. The free amino acids in snake wines were various in kind as compared with in beer, Japanese sake and Korean Tack Ju. Especially cysteic acid, allo-iso-leucine, nor-leucine and ${\beta}-alanine$ in snake wines were missed in every cereal wine.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.404-408
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• 1989

This study was conducted to confirm amino acids from the filterate of pollen treated by purified enzyme of bee larva gut for improving pollen food. The larva gut enzyme were purified by ammonium sulfate, ethanol and Sephadex gel filtration. The filterate of pollen treated with enzyme purified by ammonium sulfate showed the highest amount of amino acids. The amount of amino acids of the filterate from which the pollen was fermented with natural contaminants is 5.5 times as much as the pollen which was not fermented. The filterate of pollen treated with enzyme of bee larva gut contained eighteen different amino acids as follows : aspartates, glutamate, serine, glycine, histidine, arginine, threonine, alanine, proline , tyrosine, valine, methionine, cysteine, isoleucine, leucine, phenylalanine, lysine and trytophane.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.122.1-122.1
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• 2011

The motivation for this work was the potential of hydrophobic amino acids such as glycine, L-alanine, and L-valine to be applied as thermodynamic hydrate inhibitors (THIs). To confirm their capabilities in inhibiting the formation of gas hydrates, three-phase (liquid-hydrate-vapor) equilibrium conditions for carbon dioxide hydrate formation in the presence of 0.1 to 3.0 mol% amino acid solutions were determined in the range of 273.05 to 281.45 K and 14.1 to 35.2 bar. From quantitative analyses, the inhibiting effects of the amino acids (on a mole concentration basis) decreased in the following order: L-valine > L-alanine > glycine. The application of amino acids as THIs has several potential advantages over conventional methods. First, the environmentally friendly nature of amino acids as compared to conventional inhibitors means that damage to ecological systems and the environment could be minimized. Second, the loss of amino acids in recovery process would be considerably reduced because amino acids are non-volatile. Third, amino acids have great potential as a model system in which to investigate the inhibition mechanism on the molecular level, since the structure and chemical properties of amino acids are well understood.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.173-176
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• 1982

The amino acids in the mucilage and its hydrolyzed products from Ulmus coreana, Nakai root were detected by thin layer chromatography. The mucilage contained 10 kinds of amino acids; alanine, aspartic acid, glutamine, glutamic acid, hydroxyproline, isoleucine, leucine, proline, phenylalanine and tyrosine. In the hydrolyzed mucilage 14 kinds of amino acids were detected; alanine, aspargine, arpartic acid, glutamine, glutamic acid, hydroxyproline, isoleucine, leucine, methionine, proline, phenylalanine, serine, tyrosine and valine.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.250-254
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• 1998

A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p＜.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn＇t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn＇t show much change. The contents of total free amino acid increased during the ripening period.

• Journal of Dairy Science and Biotechnology
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• v.26 no.2
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• pp.39-43
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• 2008

EMC have a similar enzymatic reaction to cheese, but the EMC produce the stronger flavors than cheese by much more enzymatic reaction. It is important to find appropriate enzyme in order to develop these kind of superior EMC. Calf PGE is more suitable than that of kid and lamb to develop the mild cheese flavors. Especially, it was known that animal esterase and peptidase were more benefit than microbial enzyme for Cheddar cheese flavors. On the Cheddar and Swiss cheese, EMC flavors were much more 3 times than the cheese flavors. In the ratio of each component, butyric acid, myristic acid, palmitic acid and oleic acid were high in free fatty acid, and glutamic acid, valine, leucine and lysine were high in free amino acid of the Cheddar EMC.

• Plant Resources
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• v.5 no.1
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• pp.78-85
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• 2002

The material of Rhodiola sachatinensis collected from an alpine region of the west-northern China. For analysing the effect, 1 used Rhodiola sachatinensis's rhizome and cultivated callus. In EtOAc, BuOH, $H_2O$ separation the plant showed strong antioxidative activity, but not in Hexane. The radical scavenging effect of EtOAc(RC$_{50}$,35(g), BuOH(RC$_{50}$, 43(g), H$_2$0(RC$_{50}$, 50(g) fraction and MeOH extract(RC$_{50}$, 50(g) of the Rhodiola sachatinensis was comparable to that of synthetic antioxidant BHA(RC$_{50}$, 14(g) and $\alpha$-Tocopherol(RC$_{50}$, 12(g). Total amino acid concentration of plant of In nature condition were 18,009ppm, and major components were arginine, glutamic acid, aspartic acid and valine. The ratio of essential/total amino acid on plant of In nature condition was 46.93%. Total amino acid concentration of callus of In vitro condition were 32,435ppm, and major components were valine, histidine, lysine and leucine. The ratio of essential/total amino acid on callus of In vitro condition was 56.07%. was 56.07%.