Table 3.
Absorption of amino acids in VHG worts fermentation (mg/L)a
| Amino acid | Control | WGH-A | WGH-B | WGH-C | WGH-D |
|---|---|---|---|---|---|
| Asp | 72.0 ± 1.8 | 72.3 ± 2.3 | 61.9 ± 2.4 | 72.8 ± 1.6 | 72.9 ± 1.9 |
| Thr | 60.4 ± 2.3 | 92.0 ± 1.2 | 123.2 ± 2.6 | 65.9 ± 1.9 | 61.8 ± 1.7 |
| Ser | 69.9 ± 1.9 | 80.6 ± 1.4 | 89.1 ± 1.5 | 69.4 ± 1.9 | 71.1 ± 2.2 |
| Glu | 61.9 ± 2.6 | 57.3 ± 1.1 | 42.9 ± 1.2 | 65.5 ± 1.3 | 63.3 ± 1.6 |
| Gly | 18.3 ± 0.9 | 16.0 ± 0.6 | 16.6 ± 1.1 | 18.3 ± 0.6 | 21.4 ± 0.9 |
| Ala | 30.9 ± 1.4 | 47.4 ± 1.9 | 37.3 ± 1.2 | 42.7 ± 0.8 | 57.4 ± 1.0 |
| Cys | 1.0 ± 0.2 | 1.5 ± 0.2 | 1.70 ± 0.2 | 0.7 ± 0.1 | 0.8 ± 0.1 |
| Val | 65.0 ± 2.2 | 46.1 ± 1.4 | 33.9 ± 1.5 | 82.4 ± 2.3 | 100.3 ± 2.6 |
| Met | 33.8 ± 1.5 | 43.8 ± 1.2 | 45.9 ± 1.3 | 33.8 ± 1.2 | 33.9 ± 0.9 |
| Ile | 59.7 ± 2.5 | 69.1 ± 1.5 | 62.0 ± 1.7 | 68.9 ± 1.5 | 71.4 ± 2.1 |
| Leu | 148.7 ± 2.4 | 153.7 ± 2.6 | 157.0 ± 2.3 | 155.1 ± 2.7 | 158.6 ± 2.8 |
| Tyr | 51.6 ± 1.0 | 58.0 ± 1.0 | 62.3 ± 1.4 | 65.3 ± 1.9 | 83.9 ± 2.1 |
| Phe | 102.7 ± 2.6 | 90.1 ± 1.3 | 79.8 ± 1.9 | 176.4 ± 2.5 | 127.9 ± 2.8 |
| Lys | 78.6 ± 1.9 | 89.6 ± 1.9 | 102.1 ± 2.4 | 77.9 ± 2.1 | 79.5 ± 1.9 |
| NH4+ | 40.7 ± 1.5 | 40.3 ± 2.6 | 34.9 ± 1.7 | 46.3 ± 1.5 | 47.2 ± 1.8 |
| His | 28.9 ± 1.7 | 25.1 ± 1.3 | 20.7 ± 0.6 | 27.0 ± 0.9 | 32.7 ± 1.4 |
| Trp | 5.0 ± 0.5 | 12.2 ± 1.4 | 6.40 ± 0.3 | 42.6 ± 1.7 | 23.9 ± 1.2 |
| Arg | 82.6 ± 2.6 | 110.2 ± 1.3 | 94.1 ± 2.7 | 95.5 ± 2.3 | 95.7 ± 1.8 |
| Pro | 4.3 ± 0.6 | 5.1 ± 0.8 | 4.20 ± 0.5 | 2.80 ± 0.4 | 8.60 ± 0.8 |
| Total | 1016.2 | 1110.4 | 1076.0 | 1209.4 | 1212.3 |
aWGH-A, supernatant of wheat gluten hydrolysate; WGH-B, WGH-C and WGH-D, 0, 20 and 40% ethanol elution fractions of WGH-A on XAD-16 resin, respectively