Genotypical variability of amino acid composition of animal and plant proteins

Abstract

This paper presents statistical data regarding the amino acid composition of plant and animal proteins
obtained using ion exchange chromatography and high performance liquid chromatography. In our experiments we studied the amino acid composition of various types of meat and soy. The statistical analysis
was based on the experimental data on the amino acid composition of proteins of broiler chicken (N=208),
mutton (N=162), rabbit meat (N=65), pork (N=52), goose meat (N=68), beef (N=46), kangaroo meat (N=10),
prawns (N=68), and soy isolate (N=234). This paper considers the identified biochemical correlations observed
when the amino acid composition of proteins differ depending on their origin. There is a strong direct
(symbatic) correlation (R=0.70-0.9) between the amount of glycine, alanine, and proline and the changes in
the composition of meat proteins. The amount of phenylalanine correlates to the amount of alanine, tyrosine,
and arginine. There are closer correlations (R>0.9) between amino acids in soy proteins. However, they are
different from those in animal proteins. The study determined the universal correlations of amino acids occurring both in animal and plant proteins. These are the correlations between glycine, alanine, and phenylalanine and between phenylalanine and tyrosine. The control diagrams of the amino acid compositions of soy isolate, beef, and mutton are compared. It is demonstrated that there is an insignificant difference between the amino acid compositions of meat and soy isolate, which makes it difficult to identify adulterated meat products by means of amino acid analysis, if the portion of soy protein in them is below 25%. Nevertheless, the obtained correlations can be used to identify the origin of proteins and detect serious cases of adulteration of meat products. They can also be used in biological, biochemical, and nutritional studies.