Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids

Table 6

Correlation analysis of free amino acids in 5 kinds of edible fungus powders.

Amino acids	Aspartic acid	Threonine	Serine	Glutamic acid	Glycine	Alanine	Valine	Methionine	Isoleucine	Leucine	Tyrosine	Phenylalanine	Lysine	Histidine	Arginine	Proline
Aspartic acid	1
Threonine	−0.320	1
Serine	0.271	0.349	1
Glutamic acid	0.200	0.783	0.502	1
Glycine	0.519	0.333	0.680	0.819	1
Alanine	0.385	0.457	0.624	0.888	0.983	1
Valine	0.699	0.122	0.839	0.583	0.889	0.799	1
Methionine	−0.296	0.214	0.670	−0.101	−0.073	−0.106	0.195	1
Isoleucine	0.842	−0.119	0.545	0.493	0.867	0.772	0.910	−0.197	1
Leucine	0.802	−0.276	0.493	0.353	0.807	0.702	0.860	−0.198	0.980	1
Tyrosine	−0.153	0.577	0.559	0.767	0.763	0.843	0.492	0.111	0.379	0.351	1
Phenylalanine	0.007	0.557	0.682	0.808	0.856	0.908	0.646	0.160	0.515	0.475	0.982	1
Lysine	−0.023	0.697	0.634	0.894	0.833	0.906	0.591	0.117	0.449	0.375	0.968	0.981	1
Histidine	0.047	0.555	0.657	0.832	0.878	0.930	0.655	0.100	0.546	0.501	0.978	0.998	0.983	1
Arginine	0.874	0.119	0.624	0.527	0.707	0.605	0.875	0.023	0.832	0.728	0.134	0.311	0.320	0.337	1
Proline	0.146	−0.343	−0.173	0.118	0.419	0.431	0.159	−0.593	0.449	0.556	0.432	0.382	0.284	0.408	−0.102	1

Note: relevance is Pearson’s type; significant correlation ( < 0.05); extremely significant correlation ( < 0.01).