Table 4.
AA (w/w%) | Ala | Gly | Val | Leu | Ile | Pro | Met | Ser | Phe | Asp | Hyp | Glu | r 2 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Sample | 9 | 6 | 9 | 12 | 6 | 5 | 3 | 12 | 4 | 14 | 0 | 19 | |
Egg | 6 | 4 | 7 | 9 | 5 | 4 | 4 | 13 | 5 | 16 | 0 | 21 | 0.95 |
Animal glue | 12 | 33 | 3 | 4 | 2 | 9 | 1 | 3 | 3 | 8 | 7 | 15 | 0.10 |
Milk | 4 | 3 | 8 | 11 | 7 | 8 | 2 | 4 | 7 | 11 | 0 | 29 | 0.81 |
Note. Data from Colombini et al. [37]. Last column reports the correlation coefficient between amino acid composition of sample and proteinaceous binding media.