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Table 3 Amino acid composition of protein extracted from B. juncea using thin stillage and NaCl solution.

From: Biorefinery process for protein extraction from oriental mustard (Brassica juncea (L.) Czern.) using ethanol stillage

Amino acid Thin stillagea NaCl solutiona Protein isolated from B. junceab FAOc
Cysteine 5.3 ± 0.0 5.2 ± 0.2 2.9 ± 0.1 N
Asparagine 5.4 ± 0.2 6.0 ± 0.1 Nd N
Methionine 2.2 ± 0.2 2.3 ± 0.0 2.7 ± 0.0 2.5e
Threonine 3.1 ± 0.1 3.5 ± 0.2 4.3 ± 0.1 3.4
Serine 3.9 ± 0.1 4.2 ± 0.0 4.5 ± 0.0 N
Glutamic acidf 22.2 ± 0.1 23.0 ± 0.2 20.8 ± 0.1 N
Glycine 4.6 ± 0.1 4.9 ± 0.1 5.2 ± 0.0 N
Alanine 3.9 ± 0.1 4.3 ± 0.1 4.4 ± 0.1 N
Valine 6.0 ± 0.2 3.0 ± 0.2 5.2 ± 0.1 3.5
Isoleucine 3.4 ± 0.0 3.8 ± 0.1 3.7 ± 0.1 2.8
Leucine 6.6 ± 0.1 7.5 ± 0.1 7.8 ± 0.0 6.6
Phenylalanine 3.6 ± 0.2 4.1 ± 0.4 4.5 ± 0.0 N
Histidine 4.5 ± 0.1 4.5 ± 0.1 2.8 ± 0.0 1.9
Lysine 5.2 ± 0.2 5.9 ± 0.3 4.9 ± 0.1 5.8
Arginine 7.0 ± 0.2 7.6 ± 0.1 10.0 ± 0.0 N
Tryptophan N N 1.5 ± 0.0 N
Tyrosine N N 2.3 ± 0.0 6.3g
Aspartic acid N N 7.0 ± 0.1h N
Proline N N 5.6 ± 0.0 N
  1. Data expressed as g/100 g of protein are the mean ± standard deviations (SD) of three analyses.
  2. a 1.0 M NaCl added. b, c From references (Alireza-Sadeghi et al. 2006; FAO 2002).
  3. d N means no analysis.
  4. e Value for methionine + cysteine. f Value for glutamic acid + glutamine.
  5. g Value for tyrosine + phenylalanine. h Value for aspartic acid + asparagine.