Abstract
In the previous paper, we have reported that several free amino acids, as glutamic acid, aspartic acid, serine, glycine, threonine, and alanine, occur in the laver, Porphyra tenera. Besides the above acids, asparagine was newly found as shown in Table 2. Various kinds of laver are analysed of their total nitrogen, extractable nitrogen, its amino acid nitrogen, alanine, and glycine. The results are given in Table 3. It is suggested that glutamic acid, glycine, and alanine are nicely tasty ingredients and especially alanine is a main sweet one in the layer. The amounts of these amino acids vary with season and attain to the maxima in January as shown in Fig. 2. From Fig. 1, it is proved that the amount of total nitrogen is positively correlative to the quantity of alanine and glycine.
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