한국식품중 아미노산의 함량구조보고 (제1보)

Amino Acid Content of Korean Foods (1)

Due to the increasing importance of amino acids in the nutritional field, the amino 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 hydrolyzed very carefully to maintain all the hydrolyzed 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.