Table 2.
Amino acid compositions in raw and hydrolyzed A. pectinata hydrolysates.
| AMINO ACIDS | Raw Sample | Hydrolyzed Samples | ||||||
|---|---|---|---|---|---|---|---|---|
| 140 °C | 170 °C | 200 °C | 230 °C | 260 °C | 290 °C | |||
| Total Amino Acids (mg/g) | Free Amino Acids (mg/g) | Free Amino Acids (mg/g) | ||||||
| Essential amino acids (EAA) | ||||||||
| Histidine | 8.32 | 0.11 | 0.27 | 0.34 | 0.52 | 0.97 | 0.75 | 0.10 |
| Isoleucine | 21.4 | 0.24 | 0.50 | 0.59 | 0.89 | 1.22 | 1.38 | ND |
| Leucine | 32.31 | 0.36 | 0.87 | 0.94 | 1.72 | 2.70 | 2.89 | 0.44 |
| Lysine | 30.67 | 0.37 | 0.98 | 0.97 | 1.44 | 1.74 | 1.83 | 0.62 |
| Methionine | 12.58 | 0.10 | 0.42 | 0.62 | 1.00 | 1.35 | 0.61 | ND |
| Phenylalanine | 19.25 | 0.25 | 0.58 | 0.59 | 1.00 | 1.49 | 1.38 | 0.34 |
| Threonine | 24.27 | 0.36 | 0.49 | 0.47 | 0.54 | ND | ND | ND |
| Valine | 23.17 | 0.27 | 0.55 | 0.47 | 1.04 | 2.18 | 3.21 | 0.29 |
| Total | 172.00 | 2.06 | 4.66 | 4.99 | 8.15 | 11.70 | 12.10 | 1.79 |
| Non-essential amino acids (NEAA) | ||||||||
| Alanine | 26.43 | 5.12 | 8.4 | 7.09 | 7.64 | 11.10 | 9.90 | 1.23 |
| Arginine | 35.88 | 2.08 | 3.35 | 2.65 | 2.46 | 1.40 | 0.09 | 0.10 |
| Aspartic acid | 26.43 | 1.45 | 2.50 | 4.08 | 3.03 | 1.25 | 0.38 | 0.10 |
| Glutamic acid | 75.53 | 3.84 | 4.78 | 0.27 | 0.17 | 0.19 | 0.20 | 0.09 |
| Glycine | 34.33 | 1.30 | 2.20 | 2.49 | 4.24 | 7.43 | 8.22 | 0.84 |
| Proline | 21.63 | 0.16 | 0.39 | 0.62 | 1.66 | 2.70 | 1.11 | ND |
| Serine | 23.17 | 0.66 | 1.46 | 1.55 | 2.30 | 0.87 | 0.07 | 0.07 |
| Taurine | 57.95 | 28.7 | 34.08 | 40.76 | 34.20 | 36.10 | 35.00 | 10.70 |
| Tyrosine | 19.20 | 0.4 | 0.76 | 0.79 | 1.49 | 2.13 | 1.73 | 0.24 |
| Total | 320.60 | 43.8 | 57.92 | 60.30 | 57.20 | 63.10 | 56.70 | 13.30 |
| EAA + NEAA | 492.52 | 45.8 | 62.58 | 65.29 | 65.30 | 74.80 | 68.80 | 15.10 |
ND = not detected.