Effects of pH on the Composition and Physical Stability of Peanut Oil Bodies from Aqueous Enzymatic Extraction

Table 2

Amino acid composition of oil body interface protein under different pH conditions.

Amino acid	pH 6.8	pH 8	pH 9	pH 10	pH 11
Asp	0.670 ± 0.02	0.645 ± 0.01	0.676 ± 0.03	0.725 ± 0.03	0.593 ± 0.01
Thr	0.727 ± 0.01	0.732 ± 0.05	0.787 ± 0.03	0.867 ± 0.04	0.740 ± 0.03
Ser	0.580 ± 0.03	0.586 ± 0.02	0.623 ± 0.02	0.683 ± 0.03	0.581 ± 0.02
Glu	0.795 ± 0.02	0.756 ± 0.04	0.807 ± 0.04	0.865 ± 0.04	0.704 ± 0.04
Gly	0.720 ± 0.01	0.712 ± 0.03	0.767 ± 0.03	0.846 ± 0.03	0.731 ± 0.03
Ala	0.756 ± 0.01	0.738 ± 0.02	0.817 ± 0.04	0.892 ± 0.02	0.764 ± 0.03
Cys	0.057 ± 0.01	0.045 ± 0.02	0.049 ± 0.02	0.053 ± 0.02	0.042 ± 0.02
Val	0.550 ± 0.04	0.536 ± 0.01	0.570 ± 0.02	0.620 ± 0.03	0.535 ± 0.02
Met	0.107 ± 0.01	0.128 ± 0.01	0.105 ± 0.01	0.102 ± 0.02	0.092 ± 0.01
Ile	0.529 ± 0.02	0.542 ± 0.02	0.562 ± 0.03	0.608 ± 0.02	0.521 ± 0.03
Leu	0.917 ± 0.03	0.917 ± 0.04	0.986 ± 0.03	1.068 ± 0.04	0.913 ± 0.02
Tyr	0.567 ± 0.02	0.591 ± 0.02	0.601 ± 0.04	0.656 ± 0.02	0.556 ± 0.03
Phe	0.463 ± 0.02	0.479 ± 0.02	0.481 ± 0.02	0.512 ± 0.03	0.435 ± 0.02
His	0.252 ± 0.01	0.164 ± 0.02	0.183 ± 0.01	0.188 ± 0.02	0.152 ± 0.02
Lys	0.451 ± 0.01	0.442 ± 0.02	0.469 ± 0.01	0.504 ± 0.04	0.407 ± 0.02
Arg	0.589 ± 0.03	0.564 ± 0.03	0.617 ± 0.03	0.599 ± 0.02	0.528 ± 0.02
TAA	14.100 ± 0.04	14.400 ± 0.04	14.600 ± 0.05	14.200 ± 0.04	14.600 ± 0.05
EAA	3.995 ± 0.03	3.941 ± 0.02	4.142 ± 0.03	4.467 ± 0.02	3.796 ± 0.02
E/T (%)	28.34 ± 0.02	27.37 ± 0.02	28.37 ± 0.02	31.46 ± 0.03	26.00 ± 0.02
HAA	3.322 ± 0.02	3.341 ± 0.02	3.520 ± 0.02	3.802 ± 0.02	3.261 ± 0.02

Note: TAA, EAA, E/T, and HAA represent the total amino acid, essential amino acid, EAA/TAA, and hydrophobic amino acid contents, respectively.