. 2021 Oct 13;80:105789. doi: 10.1016/j.ultsonch.2021.105789

Table 1.

Effect of different extraction methods on the amino acid content of pecan protein (g/100 g protein).

Amino acid	U	E	UE	Control
Asp	43.25 ± 2.57^a	15.84 ± 1.05^b	15.84 ± 0.88^b	6.34 ± 0.48^c
Thr	13.4 ± 1.11^a	5.132 ± 0.35^b	5.40 ± 0.32^b	4.27 ± 0.23^c
Ser	21.53 ± 1.71^a	7.30 ± 0.49^b	8.38 ± 0.46^b	7.02 ± 0.59^b
Glu	103.60 ± 8.32^a	27.65 ± 1.85^c	48.96 ± 2.84^b	30.07 ± 1.85^c
Gly	23.6 2 ± 1.49^a	8.81 ± 0.45^c	11.76 ± 0.76^b	13.52 ± 0.94^b
Ala	21.39 ± 1.76^a	7.46 ± 0.42^b	8.28 ± 0.53^b	8.03 ± 0.56^b
Cys	4.78 ± 0.35^a	0.51 ± 0.02^d	1.70 ± 0.07^c	2.14 ± 0.11^b
Val	20.85 ± 1.24^a	7.47 ± 0.31^c	8.02 ± 0.31^bc	9.55 ± 0.54^b
Met	4.36 ± 0.84^a	1.50 ± 0.1^b	1.29 ± 0.06^b	1.61 ± 0.08^b
Ile	19.10 ± 0.16^a	6.56 ± 0.25^b	7.23 ± 0.34^b	5.92 ± 0.27^b
Leu	32.51 ± 1.85^a	11.71 ± 0.07^b	12.46 ± 0.75^b	12.37 ± 0.96^b
Tyr	12.52 ± 0.62^a	3.06 ± 0.15^d	4.46 ± 0.19^c	6.23 ± 0.25^b
Phe	24.05 ± 1.77^a	8.50 ± 0.34^bc	9.39 ± 0.27^b	7.42 ± 0.43^c
His	16.59 ± 0.81^a	8.14 ± 0.38^c	9.86 ± 0.33^c	13.21 ± 0.98^b
Lys	14.52 ± 0.98^a	4.90 ± 0.24^d	7.95 ± 0.18^c	9.85 ± 0.36^b
Arg	71.49 ± 5.39^a	22.98 ± 1.52^d	31.42 ± 0.23^c	37.26 ± 1.53^b
Pro	9.34 ± 0.52^a	4.40 ± 0.16^b	4.44 ± 0.13^b	4.02 ± 0.21^b
Total amino acids	456.96 ± 24.17^a	151.98 ± 7.74^d	196.90 ± 11.24^b	178.83 ± 10.54^c
Hydrophobic amino acids	155.25 ± 8.93^a	56.43 ± 3.26^c	62.90 ± 4.36^b	62.44 ± 4.32^b
Hydrophilic amino acids	52.24 ± 2.55^a	16.02 ± 0.25^c	19.95 ± 1.26^b	19.66 ± 1.39^b
Acidic amino acid	146.86 ± 10.63^a	43.49 ± 1.48^c	64.80 ± 3.72^b	36.41 ± 2.18^d
Basic amino acid	102.61 ± 7.46^a	36.04 ± 1.95^d	49.24 ± 2.93^c	60.32 ± 4.21^b

Hydrophobic amino acids: Ala, Ile, Leu, Met, Phe, Val, Gly, Pro; Hydrophilic amino acids: Ser, Thr, Cys, Tyr; Acidic amino acid: Asp, Glu; Basic amino acid: Lys, Arg, His.