The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein

Table 2

Amino acids changes of soy protein with different treatment.

Sample	SM	SMV	SM100C	SM100	SM121C	SM121
Hydroxyproline	0^b	0.11^a	0.1^a	0.11^a	0^b	0.12^a
Aspartic acid	5.77^b	6.27^a	5.62^c	6.24^a	5.66^bc	6.3^a
Threonine	1.93^b	2.09^a	1.92^b	2.17^a	1.85^b	2.15^a
Serine	2.14^a	2.58^a	2.34^a	2.57^a	2.04^a	2.29^a
Glutamic acid	8.85^ab	8.91^ab	8.42^b	9.07^a	8.66^ab	9.02^a
Proline	2.53^bc	3.04^a	2.45^c	2.62^bc	2.51^bc	2.67^b
Glycine	2.14^b	2.28^a	2.05^b	2.38^a	2.07^b	2.39^a
Alanine	2.19^b	2.41^a	2.13^b	2.39^a	2.13^b	2.45^a
Cysteine	0.7^b	0.8^a	0.66^b	0.82^a	0.67^b	0.82^a
Valine	2.52^d	2.96^ab	2.63^c	2.89^b	2.51^d	3.01^a
Methionine	0.72^d	0.75^c	0.68^f	0.76^b	0.7^e	0.78^a
Isoleucine	2.39^dc	2.52^b	2.32^d	2.47^bc	2.33^d	2.63^a
Leucine	3.92^c	4.43^a	3.95^c	4.24^b	3.84^d	4.24^b
Tyrosine	1.84^b	1.94^a	1.78^b	1.91^a	1.77^b	1.93^a
Phenylalanine	2.53^bc	2.75^a	2.48^c	2.58^b	2.48^c	2.59^b
Hydroxylysine	0.03^a	0.02^ab	0.01^c	0.02^ab	0.02^ab	0.02^ab
Ornithine	0.03^b	0.04^b	0.03^b	0.05^b	0.04^b	0.07^a
Lysine	3.24^b	3.22^b	3.12^c	3.29^b	3.1^c	3.51^a
Histidine	1.32^b	1.38^a	1.27^c	1.37^a	1.27^c	1.4^a
Arginine	3.64^a	3.48^c	3.56^b	3.48^c	3.52^bc	3.57^b
Tryptophan	0.74^c	0.81^b	0.79^b	0.89^a	0.71^c	0.92^a
Total	49.13^b	52.73^a	48.28^b	52.27^a	47.84^b	52.83^a

Mean values in a row with different superscript letters are significantly different according to the least-significant difference (LSD) test at the 0.05 level analyzed by SAS software (2009).