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- Matsuno Nobuo
- The National Institute of Nutrition
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- Nomura Miya
- The National Institute of Nutrition
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- Yamaguchi Michio
- The National Institute of Nutrition
Bibliographic Information
- Other Title
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- 食品たんぱく質中の必須アミノ酸の相互関係について
- 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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Abstract
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.
Journal
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- The Japanese Journal of Nutrition and Dietetics
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The Japanese Journal of Nutrition and Dietetics 36 (5), 225-230, 1978
The Japanese Society of Nutrition and Dietetics
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Details 詳細情報について
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- CRID
- 1390001206548700160
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- NII Article ID
- 130003667055
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- NII Book ID
- AN00023058
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- ISSN
- 18837921
- 00215147
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- NDL BIB ID
- 2073491
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed