Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Comparison of amino acid and free amino acid contents between cap and stipe in Flammulina velutipes and Pleurotus ostreatus

팽이와 느타리버섯 자실체의 갓과 대에서 아미노산 및 유리아미노산 함량 비교

  • Kim, Jung-Tae (National Institute of Crop Science, RDA) ;
  • Kim, Mi-Jung (National Institute of Crop Science, RDA) ;
  • Jhune, Chang-Sung (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Shin, Pyung-Gyun (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Oh, YounLee (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Yoo, Young-Bok (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Suh, Jang-Sun (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Kong, Won-Sik (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration)
  • 김정태 (농촌진흥청 국립식량과학원 전작과) ;
  • 김미정 (농촌진흥청 국립식량과학원 전작과) ;
  • 전창성 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 신평균 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 오연이 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 유영복 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • ;
  • 공원식 (농촌진흥청 국립원예특작과학원 버섯과)
  • Received : 2014.11.14
  • Accepted : 2014.12.30
  • Published : 2014.12.31
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Abstract

The composition and content of amino acid and free amino acid were separately compared in cap and stipe of fruitbody obtained from different color strains in winter mushroom and oyster mushroom strains. The result showed different kinds and amount of amino acids according to the mushroom parts, strains and kinds. Tryptophane was not detected in any mushrooms. Alanine was also not detected in all oyster mushroom strains. The content of glutamic acid was the highest and that of methionine, phenylalanine and cysteine were very low in all mushroom strains. When compared by parts, the ratio of amono acids showed similar tendency in composition. Generally the content of amono acids showed higher in caps than in stipes. The profile and content of free amino acid showed a lot of variation between cap and strip in the intra and inter mushrooms.

팽이버섯과 느타리버섯의 색깔이 다른 계통과 부위별로 갓과 대로 나누어 아미노산 및 유리아미노산 분석을 실시하여 성분 조성과 함량을 비교하였다. 그 결과 버섯 종류와 계통, 그리고 부위에 따라 서로 다른 아미노산 종류가 검출되었다. 팽이, 느타리 모두에서 tryptophane은 검출되지 않았으며, 느타리에서는 특이적으로 alanine이 검출되지 않았다. 또한 팽이에서는 glutamic acid 함량이 가장 높았으며 methionine과 phenylalanine은 극히 적게 검출되었다. 느타리버섯에서는 glutamic acid 함량이 가장 높았고 phenylalanine과 cysteine이 낮았으며 특이하게 흑색변이계통에서 leucine이 검출되지 않았다. 또한 부위별로는 팽이와 느타리 모두 아미노산 종류별 비율은 동일한 경향을 보였으며, 일반적으로 대보다는 갓에서 아미노산 함량이 더 높은 경향을 보였다. 유리아미노산 분석 결과에서는 버섯계통별로 검출되는 아미노산 함량이 서로 달랐으며, 버섯의 갓과 대에서도 검출되는 아미노산 조성이 일치하지 않는 것으로 나타났다.

Keywords

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