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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