Characterization, evaluation of nutritional parameters of Radix isatidis protein and its antioxidant activity in D-galactose induced ageing mice

Table 1 Amino acid composition of RIP and the FAO/WHO suggested requirements (2–5 years old) for the essential amino acids (g/100 g of protein)

Amino acids	RIP	FAO/WHO suggested requirements (2–5 years old)
Isoleucine	7.36 ± 0.51	2.8
Leucine	3.92 ± 0.24	6.6
Lysine	0.46 ± 0.06	5.8
Cysteine	0.01 ± 0.00
Methionine	0.11 ± 0.02
Total sulphur amino acids	0.12	2.5
Tyrosine	0.85 ± 0.06
Phenylalanine	4.08 ± 0.19
Total aromatic amino acids	4.93	6.3
Threonine	5.06 ± 0.83	3.4
Tryptophan	2.57 ± 0.44	1.1
Valine	7.62 ± 0.08	3.5
Histidine	1.74 ± 0.04	1.9
Total essential amino acids	33.79	32.8
Arginine	2.95 ± 0.24
Aspartic acid + asparagine	9.78 ± 0.65
Glutamic acid + glutamine	6.03 ± 0.42
Serine	2.36 ± 0.04
Proline	8.88 ± 0.49
Glycine	6.03 ± 0.70
Alanine	2.43 ± 0.21
Total non-essential amino acids	38.46
^aE/T,%	46.77
Amino acid score	101.33
^bAntioxidant amino acids	29.63

^a The proportion of essential amino acids to the total amino acids
^bAntioxidant amino acids, it contains hydrophobic amino acids (valine, alanine, proline and leucine), aromatic amino acids (tyrosine, histidine, and phenylanine), and methionine [19]

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