Table 4.
Composition of free and protein-bound amino acids in Spirulina platenis (mg/100 g of dry mass).
| Amino Acid | Free | Bound |
|---|---|---|
| Ala | 207 ± 25.2 | 5167 ± 2757 |
| Glc | 97 ± 5.8 | 3657 ± 265.0 |
| Val | 50 ± 13.2 | 3320 ± 248.8 |
| Leu | 103 ± 5.8 | 4660 ± 390.0 |
| Ile | 42 ± 2.9 | 2760 ± 144.2 |
| Asn | 0 | 6367 ± 260.3 |
| Asp | 65 ± 5.0 | |
| Gln | 82 ± 7.6 | 7937 ± 361.2 |
| Glu | 437 ± 40.4 | |
| Lys | 35 ± 5.0 | 2530 ± 130.0 |
| Arg | 0 | 3477 ± 130.5 |
| His | 217 ± 20.8 | 763 ± 51.3 |
| Phe | 33 ± 2.9 | 2270 ± 175.2 |
| Tyr | 42 ± 7.6 | 2613 ± 263.5 |
| Trp | 0 | 757 ± 55.1 |
| Ser | 0 | 3297 ± 130.5 |
| Thr | 88 ± 7.6 | 1827 ± 115.9 |
| Met | 20 ± 0 | 1000 ± 87.2 |
| Cys | 0 | 540 ± 10.0 |
| Pro | 22 ± 2.9 | 1967 ± 151.8 |
During hydrolysis asparagine is converted to aspartic acid and glutamine to glutamic acid, therefore the sum of Asn + Asp and Gln + Glu is indicated as hydrolizate.