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한국식물학회 / v.1, no.1, 1958년, pp.7-10 
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식용균류의 아미노산에 관하여
( On the Amino Acids of Edible Mushrooms ) |
| 김정희; 서울대학교 문리과대학 식물학교실;
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| 초 록 |
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| 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(SCHAFF) SCHROT. 3. It seems that the factor which determines the taste of each mushrooms depends upon hte various configuration the amino acids. |
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| 키워드 |
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Journal of Plant Biology / v.1, no.1, 1958년, pp.7-10
한국식물학회
ISSN : 1226-9239
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO195811920110039)
언어 : 한국어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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