Table 2. Proximate composition (%), yield (%), and amino acid composition (g/100 g sample) of unhydrolysed proteins and protein hydrolysates obtained with different enzymes.
| Parameter | Unhydrolysed protein | Alcalase | Flavourzyme | Trypsin | Bromelain | FAO requirements* | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Child | Adult | ||||||||||||
| Protein | (73.1±1.3)c | (80.9±0.4)b | (84.2±1.1)a | (79.7±1.8)b | (78.7±1.3)b | - | - | ||||||
| Moisture | (8.4±0.2)a | (6.7±0.1)c | (6.95±0.2)bc | (6.7±0.3)c | (7.2±0.3)b | - | - | ||||||
| Fat | (3.20±0.07)a | (0.57±0.02)b | (0.38±0.01)c | (0.55±0.02)b | (0.38±0.01)c | - | - | ||||||
| Ash | (8.1±0.3)a | (5.7±0.3)c | (4.5±0.4)d | (6.92±0.2)b | (6.6±0.3)b | - | - | ||||||
| Yield | - | (15.0±0.4)b | (22.8±0.6)a | (10.8±0.1d | (11.9±0.3)c | - | - | ||||||
| Essential amino acid | |||||||||||||
| Tryptophan | (0.31±0.01)c | (0.47±0.02)b | (0.34±0.01)c | (0.46±0.04)b | (0.55±0.03)a | 1.1 | 0.5 | ||||||
| Histidine | (1.97±0.06)a | (1.93±0.05)a | (1.81±0.03)b | (1.70±0.06)c | (1.59±0.03)d | 1.9 | 1.6 | ||||||
| Methionine+cysteine | (1.69±0.04)d | (3.0±0.1)b | (3.3±0.1)a | (2.9±0.1)b | (2.70±0.08)c | 2.5 | 1.7 | ||||||
| Phenylalanine+tyrosine | (4.7±0.2)a | (4.1±0.3)b | (4.40±0.09)ab | (3.6±0.2)c | (3.6±0.2)c | 6.3 | 1.9 | ||||||
| Threonine | (2.6±0.2)b | (2.21±0.05)cd | (2.71±0.06)a | (2.36±0.05)c | (2.10±0.03)d | 1.4 | 0.9 | ||||||
| Isoleucine | (3.710.1)a | (3.1±0.1)c | (3.4±0.1)b | (3.0±0.1)c | (2.77±0.01)d | 2.8 | 1.3 | ||||||
| Leucine | (5.3±0.2)b | (4.6±0.2)cd | (5.7±0.2)a | (4.9±0.2)c | (4.3±0.2)d | 6.6 | 1.9 | ||||||
| Lysine | (5.1±0.2)b | (6.1±0.4)a | (6.2±0.2)a | (6.0±0.2)a | (5.1±0.2)b | 5.8 | 1.6 | ||||||
| Valine | (3.8±0.1)a | (3.01±0.08)c | (3.47±0.05)b | (3.0±0.1)c | (2.81±0.07)d | 3.5 | 1.3 | ||||||
| Non-essential amino acid | |||||||||||||
| Taurine | (0.26±0.01)d | (0.36±0.01)c | (0.45±0.02)b | (0.50±0.04)a | (0.52±0.00)a | - | - | ||||||
| Aspartic acid | (6.2±0.2)c | (6.8±0.2)b | (7.6±0.2)a | (7.4±0.4)a | (6.7±0.2)bc | - | - | ||||||
| Glutamic acid | (11.4±0.5)b | (12.8±0.4)a | (12.6±0.2)a | (12.3±0.3)a | (12.2±0.5)a | - | - | ||||||
| Serine | (2.69±0.04b)c | (3.7±0.1)a | (2.81±0.08)b | (2.49±0.08)d | (2.58±0.09)cd | - | - | ||||||
| Glycine | 5.09±0.1)b | (4.9±0.1)b | (5.8±0.2)a | (6.0±0.2)a | (4.9±0.2)b | - | - | ||||||
| Arginine | (4.34±0.31)b | (3.8±0.2)c | (4.9±0.1)a | (4.4±0.1)b | (3.5±0.1)c | - | - | ||||||
| Alanine | (4.3±0.1)c | (5.6±0.1)a | (5.5±0.1)a | (5.4±0.2)a | (4.8±0.1)b | - | - | ||||||
| Proline | (3.2±0.1)a | (3.19±0.08)a | (2.79±0.08)b | (2.53±0.09)c | (2.2±0.1)d | - | - | ||||||
| Hydroxyproline | (1.04±0.05)d | (3.1±0.2)b | (3.2±0.1)ab | (3.4±0.1)a | (2.77±0.08)a | - | - | ||||||
| w(amino acid)/% | |||||||||||||
| Hydrophobic | 27.06 | 26.98 | 28.91 | 25.74 | 23.69 | - | - | ||||||
| Aromatic | 5.04 | 4.54 | 4.74 | 4.09 | 4.14 | - | - | ||||||
| (+)charged | 11.37 | 11.84 | 12.94 | 12.16 | 10.2 | - | - | ||||||
| (−)charged | 17.61 | 19.62 | 20.12 | 19.72 | 18.85 | - | - | ||||||
*FAO/WHO (26). Data are expressed as mean±S.D., N=3. Letters in superscript show significant difference at p<0.05.
FAO=Food and Agriculture Organization