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KMID : 0615219760030010027
Journal of Kwangju Health
1976 Volume.3 No. 1 p.27 ~ p.32
Studies on the Duck-meat (1) Amino Acid composition of Duck-meat protein
±èµ¿ÇÊ/Kim DP
Á¶´öºÀ/³²Çö±Ù/Cho DB/Nam HK
Abstract
Amino acids of duck-meat in Jeon-nam have been analyzed by gas chromatography.
Through this analysis, the following results were obtained.
1. The quantities of general components in duck-meat were determined 13.61%¡­21.19% protein, 17.23%¡­4.92% fat, 0.56%¡­1.03% ash, and 50.91%¡­65.72% moisture.
2. The quantities of protein amino acids in duck-meat were determined 6.10% alanine, 2.75% valine, 7.13% glycine, 2.20% iso-leucine, 4.54%leucine, 4.90% proline, 5.80% threonine, 1.15% methionine, 3.20% hydroxy proline, 3.01% phenylalanine, 6.70% aspartic acid, 12.71% glutamic acid,. 4.95% lysine, 1.11% arginine, 5.60% histidine, 4.40% cystine+cystein, and serineand tyrosine in trace amount.
3. Except tryptophane, almost all the essential amino acids were analyzed.
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