Table 2.
Amino acid composition (% of sample) of skin, HCl treated skin sample (PS), control gelatin and gelatin extracted using bromelain and zingibain enzymes from the bovine skin
| Amino acids | Skin | PS | Control | Levels of enzyme bromelain | Levels of enzyme zingibain | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0 | 5 | 10 | 15 | 20 | 25 | 0 | 5 | 10 | 15 | 20 | 25 | ||||
| Hydroxyproline (Hyp) | 15.26 | 15.13 | 14.14 | 15.03 | 14.93 | 14.82 | 14.31 | 13.60 | 14.49 | 14.65 | 14.36 | 14.84 | 14.69 | 14.00 | 15.42 |
| Aspartic acid (Asp) | 4.91 | 4.77 | 4.06 | 3.45 | 3.61 | 3.49 | 3.50 | 3.37 | 3.54 | 3.58 | 3.92 | 4.08 | 3.82 | 4.00 | 3.57 |
| Serine (Ser) | 3.35 | 3.11 | 2.82 | 3.02 | 3.14 | 3.10 | 2.96 | 2.82 | 3.03 | 3.08 | 3.00 | 3.19 | 3.23 | 3.08 | 3.27 |
| Glutamic acid (Glu) | 8.74 | 8.52 | 7.81 | 7.00 | 7.29 | 7.01 | 6.96 | 6.69 | 7.01 | 7.11 | 7.86 | 8.00 | 7.64 | 7.75 | 7.11 |
| Glycine (Gly) | 23.18 | 21.88 | 19.87 | 21.75 | 21.41 | 21.63 | 20.87 | 19.78 | 20.84 | 20.73 | 21.74 | 21.38 | 21.65 | 20.27 | 21.65 |
| Histidine (His) | 0.98 | 0.89 | 0.82 | 0.86 | 0.85 | 0.85 | 0.83 | 0.78 | 0.85 | 0.89 | 0.98 | 1.01 | 0.99 | 0.96 | 0.94 |
| Arginine (Arg) | 7.75 | 7.43 | 6.87 | 7.26 | 7.35 | 7.21 | 7.08 | 6.64 | 7.13 | 7.01 | 7.09 | 7.13 | 7.36 | 6.90 | 7.29 |
| Threonine (Thr) | 2.41 | 2.35 | 1.63 | 1.72 | 1.73 | 1.72 | 1.69 | 1.62 | 1.74 | 1.75 | 1.69 | 1.73 | 1.76 | 1.71 | 1.78 |
| Alanine (Ala) | 7.20 | 7.03 | 6.50 | 7.00 | 7.03 | 6.89 | 6.79 | 6.56 | 6.79 | 6.71 | 7.40 | 7.35 | 7.27 | 6.70 | 6.68 |
| Proline (Pro) | 11.30 | 11.01 | 10.29 | 10.75 | 10.70 | 10.55 | 10.21 | 9.85 | 10.40 | 10.09 | 10.32 | 10.08 | 10.58 | 9.82 | 10.08 |
| Tyrosine (Tyr) | 0.99 | 0.99 | 0.62 | 0.65 | 0.67 | 0.69 | 0.69 | 0.68 | 0.78 | 0.78 | 0.75 | 0.79 | 0.77 | 0.73 | 0.80 |
| Valine (Val) | 2.65 | 2.59 | 2.11 | 2.12 | 2.12 | 2.09 | 2.06 | 2.00 | 2.14 | 2.11 | 2.18 | 2.21 | 2.21 | 2.17 | 2.13 |
| Lysine (Lys) | 3.47 | 3.40 | 3.13 | 2.85 | 2.93 | 2.85 | 2.90 | 2.74 | 2.91 | 2.97 | 3.17 | 3.22 | 3.06 | 3.16 | 2.84 |
| Isoleucine (Ile) | 1.73 | 1.69 | 1.30 | 1.38 | 1.38 | 1.38 | 1.36 | 1.32 | 1.43 | 1.41 | 1.39 | 1.43 | 1.42 | 1.41 | 1.44 |
| Leucine (Leu) | 3.37 | 3.31 | 2.66 | 2.81 | 2.80 | 2.74 | 2.70 | 2.60 | 2.78 | 2.85 | 2.76 | 2.82 | 2.80 | 2.81 | 2.89 |
| Phenylalanine (Phe) | 2.23 | 2.16 | 1.78 | 1.91 | 1.91 | 1.88 | 1.83 | 1.77 | 1.93 | 1.90 | 1.88 | 1.90 | 1.93 | 1.85 | 2.01 |
| Imino acids (Pro + Hyp) | 26.56 | 26.14 | 24.43 | 25.78 | 25.63 | 25.38 | 24.52 | 23.45 | 24.89 | 24.74 | 24.68 | 24.92 | 25.27 | 23.81 | 25.50 |
All the data were expressed in the unit of mg/100 mg of gelatin sample. Measurements were performed in triplicate and data correspond to mean values. Standard deviations were in all cases were lower than 2%