Table 2 Amino acid scoring pattern of the protein extracted from tomato peel and seed by-products
Amino acids | Reference protein (mg/g protein) [36] | TP protein (mg/g protein) | TP amino acid score (%) | TS protein (mg/g protein) | TS amino acid score (%) |
|---|---|---|---|---|---|
Histidine | 18.0 ± 1.4 | 20.3 ± 1.8 | 112.8 ± 10.0 | 26.1 ± 0.8 | 145.0 ± 4.4 |
Isoleucine | 31.0 ± 0.7 | 56.5 ± 1.3 | 182.3 ± 4.2 | 56.8 ± 3.4 | 183.2 ± 11.0 |
Leucine | 63.0 ± 1.4 | 70.1 ± 3.7 | 111.3 ± 5.9 | 80.3 ± 5.6 | 127.5 ± 8.9 |
Lysine | 52.0 ± 2.8 | 31.6 ± 2.5 | 60.8 ± 4.8 | 32.3 ± 3.1 | 62.1 ± 6.0 |
Methionine + cysteine | 25.0 ± 0.7 | 13.6 ± 0.9 | 54.4 ± 3.6 | 18.8 ± 4.1 | 75.2 ± 16.4 |
Phenylalanine + tyrosine | 46.0 ± 3.5 | 114.1 ± 3.3 | 248.0 ± 7.2 | 111.5 ± 6.9 | 242.4 ± 15.0 |
Threonine | 27.0 ± 1.4 | 35.0 ± 4.2 | 129.6 ± 15.6 | 33.9 ± 2.6 | 125.6 ± 9.6 |
Tryptophan | 7.0 ± 0.3 | 57.6 ± 1.7 | 822.9 ± 24.3 | 17.2 ± 0.6 | 245.7 ± 8.6 |
Valine | 41.0 ± 0.7 | 42.9 ± 0.5 | 104.6 ± 1.2 | 52.1 ± 3.9 | 127.1 ± 9.6 |
Essential amino acids |  | 414.6 ± 19.5 |  | 387.8 ± 29.0 |  |