Table 2.
Amino acid composition (number of residues/1000 residues) of gelatins extracted from smooth-hound shark skin.
| Amino acid | Gelatins* |
|||||
|---|---|---|---|---|---|---|
| FGUS | FGMS | FGOS | SGUS | SGMS | SGOS | |
| Hyp | 77.55 | 74.36 | 73.57 | 76.15 | 71.36 | 71.28 |
| Asx | 38.25 | 40.35 | 40.25 | 36.95 | 34.56 | 41.02 |
| Ser | 38.75 | 39.72 | 36.85 | 38.45 | 40.48 | 38.43 |
| Glx | 56.45 | 58.38 | 57.81 | 55.95 | 52.32 | 51.75 |
| Gly | 315.35 | 299.36 | 300.04 | 316.86 | 308.74 | 301.28 |
| His | 17.65 | 17.62 | 18.68 | 18.45 | 20.35 | 18.50 |
| Arg | 31.15 | 34.36 | 32.68 | 32.45 | 35.36 | 32.29 |
| Thr | 38.35 | 41.25 | 40.09 | 37.65 | 39.12 | 35.08 |
| Ala | 64.15 | 66.44 | 67.21 | 64.05 | 60.78 | 64.44 |
| Pro | 60.15 | 58.35 | 57.02 | 59.05 | 58.69 | 57.28 |
| Cys | 1.15 | 2.01 | 3.04 | 0.95 | 1.85 | 2.28 |
| Tyr | 8.65 | 9.95 | 9.79 | 7.85 | 10.80 | 9.20 |
| Val | 83.65 | 84.68 | 82.69 | 83.35 | 83.36 | 87.60 |
| Met | 8.55 | 9.15 | 8.88 | 7.75 | 8.25 | 9.00 |
| Lys | 16.35 | 17.23 | 18.65 | 18.55 | 23.25 | 22.48 |
| Leu | 37.35 | 38.23 | 37.87 | 37.05 | 38.88 | 38.04 |
| Ileu | 71.75 | 73.20 | 75.73 | 74.55 | 75.26 | 79.19 |
| Phe |
34.75 |
35.36 |
39.15 |
35.88 |
36.60 |
39.86 |
| Total amino acids | 1000 | 1000 | 1000 | 1000 | 1000 | 1000 |
*FGUS: Freeze-dried Gelatin from the Untreated Skin; FGMS: Freeze-dried Gelatin from the Microwaves-pretreated Skin; FGOS: Freeze-dried Gelatin from the Oven-pretreated Skin; SGUS: Spray-dried Gelatin from the Untreated Skin; SGMS: Spray-dried Gelatin from the Microwaves-pretreated Skin; SGOS: Spray-dried Gelatin from the Oven-pretreated Skin. The aspartic and glutamic acids include, respectively, asparagine and glutamine, Asx = Asp + Asn; Glx = Glu + Gln.