Analyses of free amino acids in different parts of bean sprouts by different cooking methods and from different merchants.

摘要

Free amino acids in 3 different brands of Korean bean sprouts were determined. Asp was the most abundant organic acid isolated from bean sprouts and highest amounts were found in hypocotyls. However, Arg was more abundant in cotyledons than hypocotyls while Val was more abundant in hypocotyls than cotyledons. Glu was the most abundant amino acid in the liquid used to boil bean sprouts and in bean sprout soup. Amounts of Asp, Arg, Ala, Ser, Glu, Ile, Leu and Tyr varied in different brands. Results suggest that Asp was the main amino acid in uncooked bean sprouts regardless of brand whereas Glu became the most abundant after cooking. Additionally, the pattern of release of amino acids from solid beans to liquid used for boiling differed for each soybean brand.