Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

Table 4

Total and free amino acids composition of corn protein hydrolysates.

	Total amino acids				Free amino acids
	Control		Ultrasound		Control		Ultrasound
	mg/ml	%	mg/ml	%	mg/ml	%	mg/ml	%
Asp	44.83	6.01	37.21	4.50	0.14	0.26	0.18	0.36
Glu	143.46	19.22	195.12	23.60	5.60	10.12	5.50	11.08
Ser	34.77	4.66	31.42	3.80	0.88	1.59	0.67	1.35
His	24.96	3.34	21.50	2.60	0.36	0.66	0.31	0.62
Gly	23.25	3.12	19.84	2.40	3.99	7.23	3.37	6.78
Thr	28.67	3.84	23.98	2.90	0.36	0.69	0.36	0.72
Arg	30.53	4.09	28.94	3.50	0.28	0.52	0.31	0.62
Ala	59.67	8.00	81.02	9.80	14.13	25.60	11.48	23.15
Tyr	30.80	4.13	34.72	4.20	0.46	0.84	0.41	0.83
Cys	15.16	2.03	9.92	1.20	0.33	0.54	0.33	0.67
Val	35.46	4.75	28.94	3.50	1.46	2.66	2.03	4.09
Met	15.37	2.06	14.06	1.70	10.46	18.93	9.66	19.47
Phe	42.66	5.72	62.09	7.51	8.08	14.58	6.01	12.12
Ile	29.94	4.01	28.11	3.40	5.78	10.44	5.99	12.07
Leu	106.75	14.30	125.92	15.23	0.78	1.38	0.98	1.97
Lys	19.87	2.66	18.19	2.20	0.91	1.62	0.54	1.09
Pro	60.60	8.12	65.83	7.96	1.29	2.34	1.49	3.00
The total of hydrophobic amino acids (HAAs)	379.12	50.80	429.95	52.00	42.34	76.62	38.00	76.59
The total of amino acids (AAs)	746.76	100.0	826.79	100.00	55.24	100.00	49.61	100.00

Hydrophobic AAs: Ala, Val, Leu, Ile, Phe, Pro, Thr, and Met.