Table 1.
Percentage amino acid compositions of African yam bean protein isolate, (API), protein hydrolysate (APH), and membrane ultrafiltration fractions.
| API | APH | <1 kDa | 1–3 kDa | 3–5 kDa | 5–10 kDa | |
|---|---|---|---|---|---|---|
| ASX | 11.23 | 11.38 | 9.60 | 11.03 | 11.50 | 11.50 |
| THR | 3.92 | 4.06 | 4.54 | 4.07 | 3.63 | 3.79 |
| SER | 6.82 | 6.93 | 8.05 | 6.84 | 6.41 | 6.32 |
| GLX | 12.47 | 13.27 | 11.34 | 13.05 | 13.50 | 13.88 |
| PRO | 1.36 | 1.44 | 0.85 | 1.36 | 1.49 | 1.55 |
| GLY | 9.05 | 8.96 | 8.76 | 8.77 | 8.86 | 8.81 |
| ALA | 7.21 | 7.37 | 9.17 | 7.63 | 7.15 | 7.06 |
| CYS | 1.10 | 0.84 | 0.27 | 0.47 | 0.59 | 0.62 |
| VAL | 4.91 | 4.97 | 5.15 | 5.40 | 5.35 | 5.52 |
| MET | 1.20 | 0.96 | 1.13 | 0.92 | 0.97 | 0.97 |
| ILE | 4.14 | 3.96 | 3.73 | 4.29 | 4.33 | 4.41 |
| LEU | 8.56 | 8.35 | 10.25 | 9.11 | 8.70 | 8.47 |
| TYR | 4.54 | 3.73 | 3.85 | 3.65 | 3.66 | 3.59 |
| PHE | 6.03 | 5.97 | 7.34 | 6.34 | 6.02 | 5.96 |
| HIS | 3.48 | 3.59 | 2.99 | 3.33 | 3.59 | 3.64 |
| LYS | 8.03 | 8.33 | 7.36 | 8.01 | 8.26 | 8.10 |
| ARG | 4.90 | 4.97 | 4.45 | 4.90 | 5.14 | 5.03 |
| TRP | 1.04 | 0.94 | 1.17 | 0.84 | 0.85 | 0.80 |
| HAA | 40.09 | 38.52 | 42.91 | 40.01 | 39.11 | 38.94 |
| PCAA | 16.42 | 16.88 | 14.80 | 16.23 | 16.99 | 16.77 |
| NCAA | 23.70 | 24.65 | 20.94 | 24.08 | 25.00 | 25.38 |
| AAA | 11.62 | 10.64 | 12.36 | 10.82 | 10.53 | 10.35 |
ASX = aspartic acid + asparagine; GLX = glutamic acid + glutamine; Combined total of hydrophobic amino acids (HAA) = alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, tryptophan, proline, methionine and cysteine; Positively charged amino acids (PCAA) = arginine, histidine, lysine; Negatively charged amino acids (NCAA) = ASX and GLX; Aromatic amino acids (AAA) = phenylalanine, tryptophan and tyrosine.