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Table 5 Amino acid composition of the protein fraction from durian seed gum

From: Chemical composition and molecular structure of polysaccharide-protein biopolymer from Durio zibethinusseed: extraction and purification process

Amino acid Control sample Purified gum A Purified gum B Purified gum C Purified gum D
Asp 7.19 ± 0.13a 6.19 ± 0.44b 6.95 ± 0.26ab 6.10 ± 0.58b 6.50 ± 0.75ab
Glu 7.09 ± 0.22a 5.57 ± 0.25b 6.54 ± 0.34a 6.18 ± 0.35ab 6.42 ± 0.34a
Ser 4.67 ± 0.50a 5.06 ± 0.32a 4.53 ± 0.57a 5.18 ± 0.12a 4.39 ± 0.29a
Gly 7.42 ± 0.29a 6.22 ± 0.58b 6.43 ± 0.20b 7.36 ± 0.20a 6.07 ± 0.15b
His 1.13 ± 0.15a 1.14 ± 0.19a 0.88 ± 0.04a 1.00 ± 0.09a 0.81 ± 0.10a
Arg 3.51 ± 0.25a 3.40 ± 0.21a 2.87 ± 0.12ab 3.16 ± 0.16a 2.38 ± 0.22b
Thr 6.50 ± 0.19a 5.41 ± 0.42b 6.47 ± 0.45a 4.99 ± 0.43bc 3.44 ± 0.34c
Ala 6.14 ± 0.36a 5.68 ± 0.24a 5.97 ± 0.23a 6.08 ± 0.25a 5.24 ± 0.43a
Pro 4.35 ± 0.16a 4.17 ± 0.75a 3.87 ± 0.41a 4.81 ± 0.42a 4.06 ± 0.58a
Tyr 2.19 ± 0.21a 1.91 ± 0.09a 1.63 ± 0.22a 1.95 ± 0.19a 1.84 ± 0.29a
Val 5.15 ± 0.43a 4.59 ± 0.43a 4.50 ± 0.24a 5.50 ± 0.46a 4.90 ± 0.16a
Met 0.59 ± 0.07a 0.50 ± 0.03a 0.52 ± 0.06a 0.98 ± 0.10b 0.69 ± 0.09a
Ile 3.89 ± 0.18a 3.63 ± 0.22a 3.30 ± 0.29a 4.07 ± 0.23a 3.73 ± 0.22a
Leu 37.1 ± 1.87a 37.3 ± 1.67a 30.9 ± 1.87b 34.6 ± 1.87ab 35.6 ± 1.15a
Phe 3.11 ± 0.12a 9.04 ± 0.87b 6.93 ± 0.22c 8.13 ± 0.38b 7.62 ± 0.26bc
Lys 8.36 ± 0.23a 7.88 ± 0.46a 7.65 ± 0.65ab 7.32 ± 0.28a 6.04 ± 0.25b
Hpr - - - - -
  1. Aspartic acid (Asp), glutamic acid (Glu), serine (Ser), glycine (Gly), histidine (His), arginine (Arg), threonine (Thr), alanine (Ala), proline (Pro), tyrosine (Tyr), valine (Val), methionine (Met), isoleucine (Ile), leucine (Leu), phenylalanine (Phe), and lysine (Lys); A: isopropanol and ethanol; B: isopropanol and acetone; C: saturated barium hydroxide; D: Fehling solution; a-d significant at p < 0.05: Mean ± standard deviation.