Journal of Food Quality / 2022 / Article / Tab 6 / Research Article
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).