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食用菌類의 아미노산에 관하여

On the Amino Acide Edible Mushrooms

한국식물학회지 1958년 1권 1호 p.7 ~ 10
김정희,
소속 상세정보
김정희 (  ) - 서울대학교 문리과대학 식물학교실

Abstract


Amino acids in fifteen species of edible mushrooms were analyzed by Paper-chromatography.
The results as follows :
1. The types of amino acids found in a species of mushroom were from four to thirteen. The mushrooms examined five were not identified.
2. Amino acids in the majority of the mushrooms examined were nine, i. e. DL-Alanine. DL-Methionine, L-Arginine, L-Aspartic acid, DL-Serine, L-Phenylalanine, Histamine, DL-iso-Leucine, D-Glucosamine.
DL-Threonine. L-Lysine, Phenylalanine, Citurulline, Hydroxy-L-Proline in Agaricaceae, especially Tryptophane and Histamin were peculiar to Agaricaceae, and Alanine and Cistine in Hypholoma lateritum(S_CHAFF) S_CHROT.
3. It seems that the factor which determines the taste of each mushrooms depends upon the various configuration the amino acids.

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