The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid

Table 2

Amino acid composition of protein contaminants of the pectin fractions studied.

Amino acid (%)	BO-P	DC-P	AC-P	CA-P
Aspartic acid	12.8	9.8	7.1	11.2
Serine	8.2	7.4	6.6	7.2
Glutamic acid	10.2	12.5	11.7	10.6
Glycine	7.5	6.6	6.4	5.7
Histamine	3.8	1.2	1.2	4.2
Ammonia	3.1	4.2	6.1	2.7
Threonine	7.3	6.6	7.2	8.5
Arginine	8.0	4.8	5.2	8.5
Alanine	4.8	6.8	6.1	5.1
Proline	5.1	4.7	5.6	5.0
Cysteine	0.5	0	0.2	1.8
Tyrosine	1.9	2.7	2.1	2.0
Valine	6.4	7.0	6.3	5.1
Methionine	0.7	0.5	0.3	0.4
Lysine	3.0	7.4	8.7	7.2
Isoleucine	3.9	5.0	5.3	3.8
Leucine	8.2	7.9	8.3	6.4
Phenylalanine	4.6	4.9	5.6	4.5

Tryptophan usually suffers complete loss during acid hydrolysis and was therefore not quantified in the analysis.