Table 1.
Amino acid compositions and predicted taste of eb-MPH
| Amino acids | Content of amino acids in eb-MPHa (mg/g Protein) | ||
|---|---|---|---|
| Total amino acids | Free amino acids | Constituent amino acids of peptides | |
| Aspartic acid (Asp) | 208.78 ± 7.86 | 2.12 ± 0.08 | 206.66 ± 7.78 |
| Serine (Ser) | 108.54 ± 4.08 | 27.41 ± 1.03 | 81.13 ± 3.05 |
| Glutamic acid (Glu) | 325.25 ± 12.24 | 33.85 ± 1.27 | 291.40 ± 10.97 |
| Glycine (Gly) | 73.56 ± 2.77 | 10.99 ± 0.41 | 62.57 ± 2.35 |
| Histidine (His) | 40.03 ± 1.51 | 23.15 ± 0.87 | 16.88 ± 0.64 |
| Arginine (Arg) | 134.02 ± 5.04 | 44.21 ± 1.66 | 89.81 ± 3.38 |
| Threonine (Thr) | 66.83 ± 2.51 | 11.85 ± 0.45 | 54.98 ± 2.07 |
| Alanine (Ala) | 80.05 ± 3.01 | 20.72 ± 0.78 | 59.33 ± 2.23 |
| Proline (Pro) | 96.04 ± 3.61 | 7.14 ± 0.27 | 88.90 ± 3.35 |
| Cysteine (Cys) | 7.93 ± 0.30 | 0.39 ± 0.01 | 7.55 ± 0.28 |
| Tyrosine (Tyr) | 58.05 ± 2.18 | 10.48 ± 0.39 | 47.57 ± 1.79 |
| Valine (Val) | 72.96 ± 2.75 | 13.37 ± 0.50 | 59.59 ± 2.24 |
| Methionine (Met) | 17.79 ± 0.67 | 9.21 ± 0.35 | 8.58 ± 0.32 |
| Lysine (Lys) | 144.24 ± 5.43 | 57.89 ± 2.18 | 86.35 ± 3.25 |
| Isoleucine (Ile) | 73.80 ± 2.78 | 7.26 ± 0.27 | 66.54 ± 2.50 |
| Leucine (Leu) | 125.85 ± 4.74 | 44.59 ± 1.68 | 81.25 ± 3.06 |
| Phenylalanine (Phe) | 91.23 ± 3.43 | 14.11 ± 0.53 | 77.12 ± 2.90 |
| Taste from amino acidsb | |||
| Bitter taste | 555.68 ± 15.35 | 155.90 ± 5.8 | 399.77 ± 15.04 |
| Umami | 534.03 ± 9.41 | 35.96 ± 1.35 | 498.07 ± 18.74 |
| Sweetness | 328.98 ± 12.38 | 70.96 ± 2.67 | 258.01 ± 9.71 |
| Tasteless | 202.29 ± 7.61 | 68.37 ± 2.57 | 133.92 ± 5.04 |
aEach value is expressed as the mean ± SD (n = 3)
bTaste from amino acids: bitter taste = Arg + His + Ile + Leu + Met + Phe + Val; umami (monosodium glutamate-like) = Asp + Glu; Sweetness = Ala + Gly + Ser + Thr; tasteless = Lys + Tyr (Tsai et al. 2009)