오리고기에 關한 硏究 (1) 오리고기 蛋白質의 아미노酸 組成
Studies on the Duck-meat (1) Amino Acid composition of Duck-meat protein
광주보건전문대학논문집 1976년 3권 1호 p.27 ~ 32
소속 상세정보
김동필/Kim DP
조덕봉/남현근/Cho DB/Nam HK
KMID : 0615219760030010027
Abstract
Amino acids of duck-meat in Jeon-nam have been analyzed by gas chromatography.
Through this analysis, the following results were obtained.
1. The quantities of general components in duck-meat were determined 13.61%∼21.19% protein, 17.23%∼4.92% fat, 0.56%∼1.03% ash, and 50.91%∼65.72% moisture.
2. The quantities of protein amino acids in duck-meat were determined 6.10% alanine, 2.75% valine, 7.13% glycine, 2.20% iso-leucine, 4.54%leucine, 4.90% proline, 5.80% threonine, 1.15% methionine, 3.20% hydroxy proline, 3.01% phenylalanine, 6.70% aspartic acid, 12.71% glutamic acid,. 4.95% lysine, 1.11% arginine, 5.60% histidine, 4.40% cystine+cystein, and serineand tyrosine in trace amount.
3. Except tryptophane, almost all the essential amino acids were analyzed.
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