Journal of Food Quality / 2022 / Article / Tab 9 / 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 9 Correlation analysis of free amino acids in 5 kinds of edible funguses powder.
Amino acids Aspartic acid Threonine Serine Glutamic acid Glycine Alanine Valine Methionine Isoleucine Leucine Tyrosine Phenylalanine Lysine Histidine Arginine Proline Aspartic acid 1 Threonine 0.853 1 Serine 0.953 0.927 1 Glutamic acid 0.513 0.481 0.684 1 Glycine 0.663 0.785 0.852 0.903 1 Alanine 0.576 0.444 0.692 0.948 0.832 1 Valine 0.607 0.783 0.817 0.875 0.995 0.785 1 Methionine 0.041 0.519 0.319 0.418 0.648 0.235 0.724 1 Isoleucine 0.630 0.807 0.834 0.861 0.994 0.769 0.999 0.721 1 Leucine 0.568 0.758 0.787 0.876 0.990 0.780 0.999 0.746 0.996 1 Tyrosine 0.515 0.688 0.734 0.889 0.956 0.734 0.964 0.712 0.963 0.967 1 Phenylalanine 0.573 0.714 0.779 0.910 0.974 0.777 0.975 0.673 0.974 0.975 0.996 1 Lysine 0.435 0.612 0.673 0.917 0.952 0.777 0.962 0.728 0.955 0.970 0.989 0.985 1 Histidine 0.480 0.686 0.717 0.886 0.969 0.753 0.983 0.769 0.979 0.989 0.988 0.986 0.993 1 Arginine 0.548 0.737 0.772 0.885 0.988 0.790 0.997 0.746 0.993 0.999 0.966 0.974 0.974 0.990 1 Proline 0.932 0.817 0.824 0.178 0.414 0.245 0.369 −0.057 0.402 0.324 0.266 0.318 0.158 0.225 0.297 1
Note: relevance is Pearson’s type;
significant correlation (
< 0.05);
extremely significant correlation (
< 0.01).