Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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FREE AMINO CONTENT IN THE EXRACT OF MIDEUDUCK, STYELA CLAVA

미더덕, Styela clava, extract의 유리아미노산

  • LEE Eung-Ho (Dept of Food Science and Technology, National Fisheries University of Busan) ;
  • CHUNG Seung-Yong (Dept of Food and Nutrition, Geongsang National University) ;
  • HA Jin-Hwan (Dept of Food Science and Technology, National Fisheries University of Busan) ;
  • SUNG Nak-Ju (Dept of Food Science and Technology, National Fisheries University of Busan) ;
  • CHO Kwon-Ok (Dept of Food Science and Technology, National Fisheries University of Busan)
  • 이응호 (부산수산대학 식품공학과) ;
  • 정승용 (경상대학 식품영양학과) ;
  • 하진환 (부산수산대학 식품공학과) ;
  • 성낙주 (부산수산대학 식품공학과) ;
  • 조권옥 (부산수산대학 식품공학과)
  • Published : 1975.09.01
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Abstract

'Mideuduck', Styele clava, has been esteemed as one of the most tasty sea foods in the south coast of Korea. The free amino acids in Mideuduck were analysed by amino acid auto-analyser. In Mideuduck extract, taurine, proline, glutamic acid, glycine, alanine and serine were abundant, holding $32.8\%,\;17.6\%,\;11.9\%,\;11.2\%,\;8.9\%,\;7.1\%$ respectively of total amino acid content and followed by threonine, lysine, methionine in order. While valine, leucine, phenylalanine, isoleucine and histidine were poor ana aspartic acid, arginine and tyrosine were trace in content.

우리나라 남해안지방에서 예로부터 명산물로서 즐겨먹어 온 미더덕, Styla clava,의 유리아미노산조성을 분석한 결과 전유리아미노산에 대한 함량이 많은 아미노산이 차지하는 비율은 Taurine $32.8\%$, Proline $17.6\%$, Glutamic acid $11.9\%$, Glycine $11.2\%$, Alanine $8.9\%$, Serine $7.1\%$로서 이들 5종의 아미노산의 $89.5\%$를 차지하였고, 다음이 Threonine, Lysine, Methionine이었으며, 함량이 적은 것은 Valine, Leucine, Phenylalanine, Isoleucine, Histidine의 순이었다. 그리고 Aspartic acid, Arginine, Tyrosine은 흔적량에 불과하였다.

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