Table 5.
Total amino acid compositions of jasmine rice bran protein hydrolysate obtained at optimum condition.
| Amino acid | Content (mg/g protein) |
|---|---|
| Aspartic acid (Asp) | 91.22 ± 0.21 |
| Threonine (Thr) | 22.58 ± 0.37 |
| Serine (Ser) | 35.97 ± 0.61 |
| Glutamic acid (Glu) | 338.90 ± 8.54 |
| Proline (Pro) | 33.01 ± 0.07 |
| Glycine (Gly) | 37.34 ± 3.82 |
| Alanine (Ala) | 59.85 ± 4.51 |
| Cysteine (Cys) | 1.76 ± 0.44 |
| Valine (Val) | 37.52 ± 2.49 |
| Methionine (Met) | 4.74 ± 0.25 |
| Isoleucine(Ile) | 22.72 ± 1.57 |
| Leucine (Leu) | 54.51 ± 4.80 |
| Tyrosine (Tyr) | 25.68 ± 3.11 |
| Phenylalanine (Phe) | 27.19 ± 0.19 |
| Histidine (His) | 19.45 ± 1.92 |
| Lysine (Lys) | 46.35 ± 1.16 |
| Arginine (Arg) | 99.10 ± 5.65 |
| Essential amino acids (EAAs)a | 262.50 |
| Aromatic amino acids (AAAs)b | 52.86 |
| Hydrophobic amino acids (HAAs)c | 266.98 |
aEAAs are Thr, Cys, Val, Met, Ile, Leu, Tyr, Phe, His and Lys.
bAAAs are Phe and Tyr.
cHAAs are Ala, Val, Ile, Leu, Tyr, Phe, Pro, Met and Cys.