Table 2.
Amino acid profiles (g/100 g protein) and protein quality (EAAI, DIAAS) of microalgae (Tetraselmis chui, Chlorella vulgaris and Microchloropsis gaditana) compared to wheat flour and egg protein (reference).
| Amino Acid 1 (g/100 g Protein) |
Wheat Flour | TcR | TcT | CvR | CvT | MgR | MgT | Egg 2 |
|---|---|---|---|---|---|---|---|---|
| Alanine | 2.8 | 8.6 | 7.1 | 9.5 | 8.1 | 6.7 | 7.2 | - |
| Arginine | 3.5 | 4.5 | 5.1 | 6.3 | 6.9 | 5.7 | 6.5 | 6.2 |
| Aspartic acid | 3.9 | 11.9 | 12.5 | 8.9 | 9.6 | 8.6 | 9.6 | 11.0 |
| Cysteine | 2.6 | 2.0 | 1.2 | 1.1 | 0.8 | 1.0 | 1.0 | 2.3 |
| Glutamic acid | 33.8 | 12.8 | 13.5 | 10.5 | 11.5 | 10.7 | 12.0 | 12.6 |
| Glycine | 3.5 | 6.4 | 6.6 | 6.5 | 6.2 | 5.9 | 6.3 | 4.2 |
| Histidine | 2.0 | 1.7 | 1.7 | 1.8 | 1.7 | 1.9 | 2.0 | 2.4 |
| Isoleucine | 3.1 | 4.0 | 4.4 | 4.0 | 4.4 | 4.1 | 4.9 | 6.6 |
| Leucine | 6.7 | 8.5 | 8.9 | 9.4 | 10.2 | 8.6 | 9.9 | 8.8 |
| Lysine | 2.4 | 6.2 | 4.9 | 5.7 | 4.5 | 6.3 | 5.3 | 5.3 |
| Methionine | 1.9 | 2.4 | 2.5 | 1.9 | 2.2 | 2.0 | 2.3 | 3.2 |
| Phenylalanine | 5.1 | 5.4 | 5.9 | 5.3 | 5.7 | 4.6 | 5.3 | 5.8 |
| Proline | 12.2 | 5.4 | 4.4 | 8.9 | 5.2 | 14.2 | 5.7 | 4.2 |
| Serine | 5.1 | 4.6 | 4.8 | 4.7 | 4.7 | 4.2 | 4.8 | 6.9 |
| Threonine | 2.7 | 4.6 | 4.9 | 4.7 | 5.0 | 4.7 | 5.2 | 4.0 |
| Tryptophan | 1.9 | 1.8 | 2.1 | 1.9 | 2.3 | 1.9 | 2.3 | 1.7 |
| Tyrosine | 2.9 | 3.4 | 3.3 | 3.4 | 3.6 | 3.3 | 3.6 | 4.2 |
| Valine | 3.8 | 5.9 | 6.1 | 6.0 | 6.4 | 5.3 | 6.0 | 7.2 |
| EAAI | 0.74 | 0.89 | 0.91 | 0.90 | 0.93 | 0.88 | 0.97 | 1.00 |
| DIAAS (%) 3 | 45 (Lys) |
54 (Val) | 78 (Lys) | 69 (Met) | 73 (Lys) | 73 (Met) | 84 (Met) |
1 Difference between parallels <6% for each individual amino acid. 2 Reference values were taken from Becker (2007) [1]. 3 the limiting amino acid is indicated in parentheses.