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).