. 2021 Feb 12;4:93–104. doi: 10.1016/j.crfs.2021.02.003

Table 2.

Amino acids groups in OF (oat flour), OPC (oat protein concentrate) and COPC (cooked oat protein concentrate).

SAMPLES		AMINO ACIDS (g/100 g protein)
SAMPLES		EAA	PCAA	Aromatic	Hydrophobic	Sulphur
Oat flour (OF)		32.23 ± 1.21ⁱ	11.53 ± 0.11^g	8.72 ± 0.71^f	26.17 ± 1.01^g	2.34 ± 0.20^g
Oat Protein Concentrate (OPC)	ND	36.40 ± 1.23^h	17.03 ± 2.05^e	10.46 ± 1.37^ef	30.17 ± 2.10^f	2.19 ± 0.23^g
	OP	35.10 ± 2.14^h	18.72 ± 0.97^e	10.99 ± 1.41^ef	29.27 ± 3.02^fg	2.45 ± 0.54^g
	GP_30min	66.96 ± 3.55^ab	26.76 ± 1.52^b	18.06 ± 1.11^a	50.52 ± 3.94^a	4.86 ± 0.22^c
	GP_60min	70.74 ± 3.12^a	28.83 ± 1.58^a	18.72 ± 1.21^a	53.34 ± 2.41^a	5.31 ± 0.31^b
	GP_90min	67.59 ± 4.34^a	27.36 ± 1.53^ab	18.12 ± 0.52^a	50.76 ± 2.62^a	5.01 ± 0.30^bc
	GP_120min	68.28 ± 4.22^a	27.36 ± 1.67^ab	18.18 ± 0.98^a	51.60 ± 2.09^a	5.04 ± 0.28^bc
	IP_30min	61.44 ± 2.10^b	24.87 ± 1.48^c	16.65 ± 0.71^b	46.41 ± 1.88^bc	3.90 ± 0.17^e
	IP_60min	58.17 ± 3.19^b	23.67 ± 1.44^cd	15.54 ± 0.15^c	44.04 ± 1.90^c	3.87 ± 0.24^e
	IP_90min	59.10 ± 2.16^c	23.73 ± 1.32^cd	15.63 ± 1.01^bc	44.76 ± 1.91^c	3.99 ± 0.38^e
	IP_120min	62.88 ± 2.09^b	24.69 ± 1.01^c	17.25 ± 0.29^ab	47.34 ± 1.90^b	4.80 ± 0.31^c
Cooked Oat Protein Concentrate (COPC)	ND	42.77 ± 1.32^fg	14.22 ± 1.11^f	10.10 ± 0.99^ef	33.18 ± 2.43^e	4.82 ± 0.44^c
	OP	45.27 ± 2.17^f	15.01 ± 1.51^f	11.31 ± 0.89^e	35.72 ± 2.31^de	5.03 ± 0.54^bc
	GP_30min	34.47 ± 1.33^hi	21.00 ± 2.06^d	6.51 ± 0.51^g	29.64 ± 2.01^f	4.56 ± 0.31^cd
	GP_60min	39.48 ± 1.45^g	17.91 ± 2.00^ef	9.24 ± 0.86^f	29.97 ± 2.00^f	3.39 ± 0.30^f
	GP_90min	39.84 ± 1.64^g	17.82 ± 1.01^ef	9.72 ± 0.73^f	29.55 ± 2.03^fg	3.54 ± 0.31^f
	GP_120min	41.28 ± 1.39^g	26.37 ± 1.99^b	8.85 ± 0.97^f	36.36 ± 2.31^e	4.68 ± 0.21^cd
	IP_30min	59.91 ± 2.31^bc	26.22 ± 1.01^b	14.01 ± 1.02^d	47.25 ± 2.55^b	4.62 ± 0.22^d
	IP_60min	55.77 ± 2.06^d	25.05 ± 1.13^bc	14.61 ± 1.13^cd	43.02 ± 3.01^c	3.84 ± 0.27^e
	IP_90min	48.66 ± 1.64^e	29.97 ± 1.52^a	11.67 ± 1.08^e	40.05 ± 3.04^d	4.53 ± 0.33^cd
	IP_120min	47.19 ± 1.78^ef	27.03 ± 1.00^a	10.65 ± 1.00^ef	40.78 ± 3.21^d	7.80 ± 0.29^a

ND: non-digested sample; OP: oral phase; GP: gastric phase; IP: intestinal phase. EAA (Essential AA): Phe + His + Ile + Lys + Thr + Val + Leu + Trp + Met + Cys; PCAA (Positively charged AA): Arg + Lys + His; Aromatic: Phe + Tyr + Trp; Hydrophobic: Ala + Ile + Leu + Val + Gly + Pro + Phe; Sulphur (Sulphur-containing amino acids): Met + Cys. Different letters in same column indicate significant differences (p˂0.05) under Fisher's test.