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).