アヒル卵およびピータンのアミノ酸組成

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書誌事項

タイトル別名
  • Amino Acid Composition of Duck's Egg and Pidan
  • アヒルラン オヨビ ピータン ノ アミノサン ソセイ

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説明

The amino acid composition of egg white and yolk in duck's egg and pidan prepared therefrom was determined by microbiological analysis. When compared with both egg white and yolk of duck's egg, those of pidan were lower in lysine, arginine, cystine and serine. Especially, the cystine content in both egg white and yolk showed lower in pidan than in duck's egg, so it is probable that liberation of hydrogen sulfide in the processing of pidan reported by others may be due to the destruction of cystine because no remarkable difference between duck's egg and pidan was observed in the content of another sulfur-containing amino acid, methionine in egg white and yolk.

収録刊行物

  • 栄養と食糧

    栄養と食糧 18 (6), 412-413, 1966

    公益社団法人 日本栄養・食糧学会

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