食品たんぱく質中の必須アミノ酸の相互関係について

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書誌事項

タイトル別名
  • Correlation between Contents of Essential Amino Acids in Food Proteins
  • ショクヒン タンパクシツチュウ ノ ヒッス アミノサン ノ ソウゴ カンケイ

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抄録

The coefficients of correlation between the contents of 8 essential amino acids were calculated in 28 cases of their combinations in 152 foods using the Amino Acid Composition Table of Japanese Foods (1966).<br>The values distributed in a wide range, where the highest correlation, i.e. 0.76, was obtained in the case of Isoleucine and Leucine. The mean ratio of Threonine to Lysine was 0.94 with a greater varience for vegetable foods, while that for animal foods was 0.56 with little varience. The coefficient of correlation between Methionine and Cystine was comparatively small, i.e. lower than 0.3. In the case of Phenylalanine and Tyrosine, the value was 0.61 for vegetable foods and -0.24 for animal foods. Although the contents of these two amino acids were similar both in vegetable and animal foods, the coefficient of their varience was large in vegetable foods.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 36 (5), 225-230, 1978

    特定非営利活動法人 日本栄養改善学会

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