Table 1.
Characterization of protein isolates obtained from quinoa, black beans, and lentils.
| Amino Acid Composition (%) | |||
|---|---|---|---|
| Amino Acids | Quinoa | Black Bean | Lentil |
| Cys | 0.10 | 0.12 | 0.91 |
| His | 3.16 | 3.16 | 2.69 |
| Arg | 10.54 | 7.46 | 6.10 |
| Lys | 7.17 | 7.73 | 8.03 |
| Asp | 9.39 | 12.46 | 13.97 |
| Glu | 16.59 | 19.68 | 18.94 |
| Parameter | Quinoa | Black bean | Lentil |
| MW (kDa) | 58 and 46 to 32 | 80 to 32 | 46 to 32 |
| pI | 5.00 ± 1.00 | 3.50 ± 1.00 | 5.00 ± 1.00 |
| SH (µM SH/g) | 11.93 ± 0.45 | 19.16 ± 0.477 | 21.12 ± 0.27 |
Values are expressed as mean (n = 3); Mw: molecular weight, pI: isoelectric point, SH: thiol groups.