Fig. 5.

Representative HPLC chromatograms showing the major amino acid profiles of the sliced potato extracts a before BAsnase treatment and b after BAsnase treatment under optimal conditions. The numbers 1, 2, 3, 4, 6, 10, and 11 indicate aspartic acid, glutamic acid, asparagine, glutamine, arginine, valine, and phenylalanine, respectively. Amino acid concentration of each amino acid was calculated as follows: a Asp (0.89), Glu (0.35), Asn (4.93), Gln (3.08), Arg (1.03), Val (0.77), Phe (0.40) (mM); b Asp (5.03), Glu (0.32), Asn (1.04), Gln (3.78), Arg (1.04), Val (0.97), Phe (0.53) (mM)