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Organic Acid, Sugar and Amino Acid Composition of Bamboo Shoots
Author(s) -
KOZUKUE ETSUKO,
KOZUKUE NOBUYAUKI,
KUROSAKI TOSHIHARU
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14934.x
Subject(s) - chemistry , sucrose , citric acid , phyllostachys , malic acid , sugar , fructose , oxalic acid , food science , organic acid , bamboo shoot , composition (language) , starch , shoot , bamboo , botany , biochemistry , biology , organic chemistry , raw material , linguistics , philosophy
The major organic acid in bamboo shoots ( Phyllostachys pubescens ) was oxalic, ranging from 462 (top) to 157 mg (base) per 100g fresh weight. Citric was rich in the upper half, while malic was rich in the lower 3/4 ths. Fructose, glucose and sucrose were contained with approximately equal amounts in the top quarter section, the former two sugars were also abundant in the lower half. Tyrosine was the most abundant component in the free amino acid. GC‐MS determination revealed that tyrosine was the major component of white clumpy substances produced after blanching, and its content comprised 89% of the total material. In addition the material contained 5.5% starch, 4.9% moisture, and 0.6% minerals.