Table 4. AA composition of VD fractions
AA | Sample (g/100 g protein) |
VD-1 | VD-2 | VD-3 |
Aspartic acidNS | 5.54 ± 0.18 | 5.17 ± 0.34 | 5.46 ± 0.22 |
Glutamic acidNS | 10.26 ± 0.26 | 10.41 ± 0.89 | 11.10 ± 0.35 |
SerineNS | 3.60 ± 0.14 | 3.48 ± 0.27 | 3.78 ± 0.07 |
Histidine* | 8.19 ± 0.43B | 9.79 ± 0.61A | 5.72 ± 0.08C |
Glycine | 12.19 ± 0.30B | 12.86 ± 0.86B | 13.76 ± 0.27A |
Threonine*NS | 3.15 ± 0.27 | 3.05 ± 0.26 | 3.22 ± 0.05 |
Arginine | 12.03 ± 0.96A | 10.52 ± 0.30B | 8.95 ± 0.12C |
Alanine*NS | 7.83 ± 0.99 | 7.44 ± 0.63 | 7.16 ± 0.10 |
TyrosineNS | 1.38 ± 0.07 | 1.20 ± 0.09 | 1.32 ± 0.02 |
Cysteine | 13.24 ± 0.88B | 13.49 ± 0.52B | 15.17 ± 0.22A |
Valine*NS | 2.72 ± 0.39 | 3.04 ± 0.22 | 3.19 ± 0.08 |
Methionine*NS | 2.05 ± 0.23 | 2.15 ± 0.16 | 2.35 ± 0.05 |
PhenylalanineNS | 2.35 ± 0.17 | 2.10 ± 0.13 | 2.49 ± 0.05 |
Isoleucine*NS | 1.89 ± 0.13 | 1.85 ± 0.11 | 2.00 ± 0.05 |
Leucine*NS | 4.22 ± 0.15 | 3.98 ± 0.25 | 4.20 ± 0.10 |
Lysine*NS | 4.92 ± 0.53 | 5.44 ± 0.99 | 5.84 ± 0.69 |
Proline | 4.45 ± 0.27A | 3.83 ± 0.26B | 4.27 ± 0.08A |
EAA | 27.13 ± 0.15B | 29.29 ± 1.35A | 26.53 ± 0.61C |
HAA | 48.59 ± 0.61B | 48.64 ± 0.48B | 52.11 ± 0.08A |
AAA | 3.73 ± 0.07A | 3.30 ± 0.03B | 3.81 ± 0.02A |
NCAA | 15.80 ± 0.51AB | 15.59 ± 0.39B | 16.57 ± 0.10A |
PCAA | 25.13 ± 0.04A | 25.24 ± 1.18A | 20.52 ± 0.92B |
Different uppercase letters indicate significant differences among the mean value of each treatment (p < 0.05).
Essential AAs.
AA, amino acid; VD, vacuum dried tuna cooking juice concentrate hydrolysate; VD-1, VD with a molecular weight cutoff < 5 kDa; VD-2, VD with a molecular weight cutoff range of 5 to 10 kDa; VD-3, VD with a molecular weight cutoff > 10 kDa; NS, not significant; TAA, total AAs; EAA, essential AAs; HAA, hydrophobic AAs; AAA, aromatic AAs; NCAA, negatively charged AAs (acidic AAs), PCAA, positively charged AAs (basic AAs).