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Table. 4 Protein contents and amino acid compositions of defatted flour, protein concentrate and isolate of Carbula marginella expressed as g/100 g dry matter

From: Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae)

Proteins/amino acids Defatted flour Protein concentrate Protein isolate
Proteins 41.49 ± 0.05c 54.47 ± 0.92b 85.78 ± 0.58a
Histidine 1.72 ± 0.07b 2.02 ± 0.19a 1.39 ± 0.11c
Threonine 5.73 ± 1.04c 9.45 ± 0.79a 7.62 ± 0.23b
Valine 2.63 ± 0.2b 3.57 ± 0.23a 3.82 ± 0.27a
Methionine + cysteine 2.10 ± 0.76a 1.04 ± 0.01b 1.63 ± 0.35ab
Isoleucine 2.14 ± 0.36b 1.52 ± 0.14b 5.24 ± 0.95a
Leucine 2.46 ± 0.60c 4.03 ± 0.29b 6.81 ± 0.00a
Lysine 1.05 ± 0.40c 4.38 ± 0.53b 11.04 ± 0.50a
Phenylalanine + tyrosine 2.60 ± 0.25b 1.90 ± 0.07c 3.89 ± 0.45a
Tryptophane ND ND ND
Aspartic acid and asparagine 2.45 ± 0.78c 3.68 ± 1.15b 10.35 ± 0.00a
Glutamic acid and glutamine 2.75 ± 0.50c 4.12 ± 0.24b 10.97 ± 0.89a
Serine 5.23 ± 0.15a 3.81 ± 0.38b 5.77 ± 0.99a
Glycine 4.22 ± 0.73c 7.54 ± 0.79b 9.41 ± 0.76a
Alanine 1.32 ± 0.07a 0.75 ± 0.02b 1.49 ± 0.18a
Arginine 1.54 ± 0.34c 2.02 ± 0.04b 3.60 ± 0.08a
Proline 3.22 ± 0.49b 4.54 ± 0.11a 2.61 ± 0.62b
Essential amino acids 20.43 27.91 41.44
Non-essential amino acids 20.73 26.46 44.20
  1. The same superscript letters in each row indicate no significant difference (p-value < 0.05) between the mean values
  2. ND No detected