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KMID : 0370219600050010027
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Yakhak Hoeji
1960 Volume.5 No. 1 p.27 ~ p.30
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Amino Acid Content of Korean Foods (1)
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蔡禮錫/Chai, Re Suk
劉貞烈/安玉卿/金文子/Yu, Jong-Yull/Ahn, Ok Kyoung/Kim, Moon Ja
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Abstract
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Due to the increasing importance of amino acids in the nutritional field, the amine acid content of Korean foods was studied.
For the estimation of amino acids in foods, the microbiological assay method was applied on the assay solution of Korean foods which had been hydrolysed very carefully to maintain all the hydrolysed amino acids in the proteins of the foods.
The method for the preparation of assay solution and procedure of microbiological assay of the amino acids is described in details in the original paper below.
In this work, six (6) kinds of Korean foods were analysed for ten (10) amino acids Leucine, Phenyl-alanine, Isoleucine, Lysine. Valine, Methionine, Threonine, Histidine, Arginine, and Tryptophan. The result is shown in the table below.
This study on the amino acid content of Korean foods will be continued in the future.
(Received November 30, 1959)
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