Antioxidant and Chelating Activity of Nontoxic Jatropha curcas L. Protein Hydrolysates Produced by In Vitro Digestion Using Pepsin and Pancreatin
Table 1
Amino acid composition of J. curcas protein fractions purified by Fast protein liquid chromatography after 60 min hydrolysis with pepsin and 120 min hydrolysis with pancreatin. Data (g kg−1 protein) represent the average ± SD of two determinations.
A
B
C
D
E
FAO (1991)
Aspa
143 ± 8.7
168 ± 2.5
163 ± 0.5
102 ± 28.0
86 ± 24.0
Glub
251 ± 8.8
222 ± 1.2
167 ± 0.2
67 ± 2.9
23 ± 1.7
Ser
65 ± 3.1
67 ± 1.8
72 ± 0.1
18 ± 0.4
13 ± 1.7
His
34 ± 10.8
25 ± 5.2
32 ± 1.0
30 ± 6.0
13 ± 0.8
19
Gly
64 ± 0.9
100 ± 10.6
89 ± 4.1
16 ± 0.1
17 ± 1.0
Thr
26 ± 0.1
46 ± 1.2
40 ± 0.2
12 ± 0.4
5 ± 1.0
34
Arg
133 ± 13.0
94 ± 1.8
95 ± 2.0
233 ± 6.6
22 ± 3.0
Ala
47 ± 0.2
65 ± 1.9
76 ± 1.3
32 ± 1.0
10 ± 2.0
Tyr
32 ± 0.8
21 ± 0.7
22 ± 3.0
53 ± 0.4
400 ± 11.1
Val
17 ± 0.0
26 ± 2.1
43 ± 0.0
24 ± 1.9
2 ± 0.4
35
Met
4 ± 0.1
5 ± 1.0
7 ± 3.0
0.0
0.0
Cys
26 ± 4.5
17 ± 2.3
3 ± 0.7
0.0
0.0
25d
Ile
25 ± 0.6
27 ± 0.7
31 ± 0.1
48 ± 1.5
7 ± 2.0
28
Leu
53 ± 0.0
50 ± 7.5
82 ± 1.5
202 ± 9.8
34 ± 2.0
66
Phe
22 ± 3.1
18 ± 2.3
32 ± 0.0
142 ± 7.0
362 ± 1.5
63c
Lys
58 ± 0.6
48 ± 0.2
46 ± 1.0
22 ± 0.4
9 ± 1.8
58
Trp
ND
ND
ND
ND
ND
11
Pro
ND
ND
ND
ND
ND
Asp + Asn. bGlu + Gln. cPhe + Tyr. dMet + Cys. ND: not determined.
