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Bioresources and Bioprocessing

Table 1 Effect of enzyme type and enzymolysis time on the amino acid (mg/g) composition of navy-bean proteins and its hydrolysates

From: Protection of navy-bean bioactive peptides within nanoliposomes: morphological, structural and biological changes

Amino acid

Crude protein

Hydrolysate

Alcalase

Pepsin

Aspartic acid

85.3

86.9

89.1

Glutamic acid

104.5

106.3

108.4

Histidine

21.2

23.7

22.1

Serine

46.3

40.1

41.5

Arginine

40.7

38.6

37.2

Glycine

28.1

29.7

28.4

Threonine*

35.3

36.4

37.8

Alanine

30.2

32.1

29.9

Tyrosine

31.5

35.6

32.7

Methionine*

8.9

9.2

9.1

Valine*

40.6

39.1

40.2

Cysteine

80.2

77.9

79.6

Proline

35.3

34.3

35.7

Phenylalanine

44.8

47.3

46.2

Isoleucine*

36.4

37.9

37.4

Leucine*

64.9

65.2

67.2

Lysine*

47.3

50.2

47.9

Tryptophan*

6.3

8.9

6.8

HAA

298.2

308.7

305.2

AAA

115.2

127.6

118.6

BAA

240.3

248.6

245.7

TAA

787.8

798.5

799.2

  1. *Essential amino acids; Hydrophobic amino acids (HAA) = Ala, Val, Ile, Leu, Tyr, Phe, Trp and Met; Antioxidant AAs (AAA) = Trp, Met, His, Tyr and Lys; Bitter AAs (BAA) = Trp, Ile, Leu, Val, Phe and Lys. Total AAs (TAA)
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