Table 3. Amino acid composition of processed hybrid chicken analogue with different isolated plant proteins after cooking

	CT	CRT	CPT	CST
His	5.01±0.05^b	4.62±0.03^a	5.05±0.01^b	5.13±0.03^c
Ile	9.13±0.03^b	8.77±0.02^a	9.12±0.03^b	9.57±0.03^c
Leu	15.24±0.04^a	15.98±0.03^c	15.63±0.03^b	16.61±0.02^d
Lys	17.46±0.05^c	13.44±0.01^a	16.21±0.01^b	17.42±0.02^c
SAA (Met+Cys)	6.29±0.03^c	6.84±0.01^d	5.46±0.04^b	5.18±0.02^a
AAA (Phe+Tyr)	10.18±0.04^a	12.32±0.03^d	11.50±0.05^b	11.84±0.05^c
Thr	13.63±0.03^d	9.24±0.02^a	9.35±0.05^b	9.48±0.02^c
Trp	-	-	-	-
Val	10.67±0.03^a	12.13±0.03^c	10.67±0.07^a	11.45±0.01^b
Total	87.62	83.35	82.99	86.68
Ala	1.47±0.02^a	15.74±0.01^d	13.87±0.02^b	14.29±0.01^c
Arg	8.66±0.01^a	9.72±0.02^c	9.66±0.00^b	10.48±0.01^d
Asp	3.85±0.01^a	17.47±0.02^b	19.77±0.01^c	19.97±0.01^d
Glu	8.92±0.04^a	28.00±0.01^c	28.51±0.01^d	27.25±0.04^b
Gly	3.38±0.03^a	13.83±0.01^d	13.50±0.01^b	13.64±0.01^c
Pro	2.12±0.02^a	2.70±0.02^c	2.82±0.02^d	2.64±0.01^b
Ser	9.90±0.02^a	10.73±0.01^b	10.85±0.01^c	10.94±0.01^d
Total	38.29	98.17	98.97	99.22

CT, CRT, CPT, and CST stand for processed hybrid chicken analogue made with chicken breast and TG, isolated rice protein and TG, isolated pea protein and TG, and isolated soy protein and TG, respectively.
Values are the mean±SD (n=5).
Different script letters indicate significant differences (p<0.05) between samples.
SAA, sulphur amino acids; AAA, aromatic amino acid; TG, transglutaminase.