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韓國人 母乳와 牛乳의 成分 助成에 關한 比較 硏究(Ⅰ)

Comparative Studies on the Composition of Korean Human and Cow´s Milk(Ⅰ)

한국영양학회지 1970년 3권 2호 p.87 ~ 94
고영수, 金貞子, 韓仁子,
소속 상세정보
고영수 (  ) - 梨花女大 藥學大學
金貞子 (  ) - 梨花女大 家政大學
韓仁子 (  ) - 國立保健硏究院

Abstract


The amino acid compositions determined by automatic amino acid analyzer, Yanagimoto Model LC-5.

Protein in the human and cow´s milk were found to be hydrolyzed to yield free amino acids. Qvtlitative data for free amino acids in the milk are as follows:

1) Amounts of acidic amino acids such as glutamic and aspartic acid in cow´s milk were obserbed to be about 2 times compared with human milk and it is considered that the abundance in the_ie amino acids may contribute significantly to the specific flavor of cow´s mik.

2) It is much interesting that in the human milk the contents of sulfur-containing amino rc;i were high comparatively better than cow´s milk; eystine was -´)und to be 3 times and me`hio n nF, 2 times
3) In the human milk a high content of some msentiai amino acids such as tnreonine, is,-~eucine and leucine was demonstrated and a specific flavor sweet amino acids.

4) Large amount of basic amino acid such as histidine was found to occure in human mile; and arginitne m cow´s milk.

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