Table 5.
Amino acid profiles (g/100 g protein), protein content per portion of bread (50 g), moisture content of bread, protein quality (EAAI, DIAAS) of microalgae (Tetraselmis chui, Chlorella vulgaris and Microchloropsis gaditana) bread compared to control wheat flour bread and egg protein.
| Amino Acid 1 (g/100 g Protein) |
Control | TcR | TcT | CvR | CvT | MgR | MgT | Egg 2 |
|---|---|---|---|---|---|---|---|---|
| Alanine | 3.4 | 5.1 | 4.9 | 4.9 | 4.8 | 4.0 | 4.5 | - |
| Arginine | 3.2 | 3.3 | 3.6 | 4.2 | 4.7 | 4.2 | 4.6 | 6.2 |
| Aspartic acid | 3.6 | 5.9 | 6.7 | 5.6 | 6.4 | 5.2 | 6.1 | 11 |
| Cysteine | 2.3 | 2.0 | 2.0 | 1.9 | 1.8 | 1.9 | 1.7 | 2.3 |
| Glutamic acid | 34.2 | 28.1 | 26.8 | 27.8 | 27.1 | 29.1 | 27.1 | 12.6 |
| Glycine | 3.8 | 4.6 | 5.0 | 4.4 | 4.6 | 4.2 | 4.6 | 4.2 |
| Histidine | 2.1 | 2.1 | 2.0 | 2.0 | 1.9 | 1.9 | 2.0 | 2.4 |
| Isoleucine | 3.7 | 4.0 | 4.2 | 3.7 | 3.8 | 3.7 | 4.0 | 6.6 |
| Leucine | 6.7 | 7.5 | 7.8 | 7.5 | 8.0 | 7.3 | 8.2 | 8.8 |
| Lysine | 2.4 | 3.4 | 3.5 | 3.3 | 3.0 | 3.3 | 3.6 | 5.3 |
| Methionine | 1.4 | 1.7 | 1.7 | 1.9 | 2.0 | 1.7 | 2.0 | 3.2 |
| Phenylalanine | 5.3 | 5.5 | 5.6 | 5.5 | 5.3 | 5.2 | 5.6 | 5.8 |
| Proline | 12.6 | 10.0 | 9.5 | 10.5 | 9.1 | 12.1 | 8.7 | 4.2 |
| Serine | 4.7 | 4.9 | 4.9 | 4.5 | 4.5 | 4.3 | 4.5 | 6.9 |
| Threonine | 2.4 | 3.3 | 3.4 | 3.1 | 3.4 | 3.3 | 3.6 | 4.0 |
| Tryptophan | 1.7 | 1.4 | 1.6 | 1.6 | 1.7 | 1.6 | 1.6 | 1.7 |
| Tyrosine | 2.1 | 2.2 | 1.8 | 2.8 | 3.0 | 2.4 | 2.7 | 4.2 |
| Valine | 4.3 | 4.9 | 5.1 | 4.9 | 5.1 | 4.6 | 4.9 | 7.2 |
| Protein (N × 5.7) g/100 g freeze-dried bread | 13.14 ± 0.05 | 16.69 ± 0.05 | 18.31 ± 0.13 | 17.78 ± 0.03 | 19.16 ± 0.25 | 16.69 ± 0.1 | 19.06 ± 0.03 | |
| Protein (g/50 g bread) | 4.5 ± 0.02 | 5.0 ± 0.01 | 5.7 ± 0.04 | 5.1 ± 0.01 | 6.0 ± 0.08 | 5.2 ± 0.03 | 6.2 ± 0.01 | |
| % increase in protein rel. to control | 10.5 | 25.3 | 13.2 | 32.1 | 14.4 | 35.6 | ||
| Moisture content (%) | 36.7 ± 0.4 | 41.2 ± 2.1 | 40.0 ± 1.4 | 43.2 ± 1.1 | 39.8 ± 1.5 | 41.9 ± 0.2 | 40.7 ± 1.3 | |
| EAAI | 0.67 | 0.73 | 0.73 | 0.72 | 0.74 | 0.71 | 0.77 | 1.0 |
| DIAAS (%) 3 | 46 | 65 | 60 | 63 | 57 | 66 | 63 |
1 Relative standard deviation between parallels <6% for each individual amino acid. 2 Reference values were taken from Becker (2007) [1]. 3 Lysine was the first limiting amino acid among all the formulations.