essential amino acid

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essential amino acid

An amino acid that is required for growth and development but that cannot be produced by the body and must be obtained from food. The essential amino acids are histidine, isoleucine, leucine, lysine, methionine, cysteine, phenylalanine, tyrosine, threonine, tryptophan, and valine. Synonym: indispensable amino acid
See also: amino acid

essential amino acid

an AMINO ACID that must be taken in via the diet, as distinct from nonessential amino acids, which can be synthesized by the organism itself, in a process called TRANSAMINATION, using the essential amino acids as a source. In humans there are ten essential amino acids: ARGININE, TRYPTOPHAN, ISOLEUCINE, METHIONINE, THREONINE, LYSINE, LEUCINE, VALINE, HISTIDINE and PHENYLALANINE.
References in periodicals archive ?
Before experimentation, 10 juveniles of each horseshoe crab species were sampled, freeze-dried, and analyzed for their amino acid profiles.
The objective of the study was to determine the proximate composition, energy value, and amino acid profile of the muscle tissue of these four important food fish and to evaluate the quality of their protein in order to compare their nutritional value.
A comparison of the percentage of individual amino acids in hydrolysates of proteins showed that the amino acid profile of protein secretion was generally retained for neutrophils that were attached to fibronectin in the presence of insulin, E2, or glucagon (Figure 2(b)).
Results regarding amino acid profile of spirulina and spirulina protein isolates are given in Table 4 and 5.
Ideal amino acid profile and dietary lysine specification for broiler chickens of 20 to 40 days of age.
The amino acid profile was determined using total nitrogen content through the AOAC (CUNNIFF, 1997) 920.152 and Kjeldahl methods.
Animal sources of protein have the full amino acid profile.
For amino acid profile, the sample was dried to constant weight, defatted using soxhlet extractor and hydrolysed in sealed glass ampoule at 105[degrees]C [+ or -] 5[degrees]C for 22 h using 7 mL of 6M HCl (Spackman et al., 1958).
Determination Of Amino Acid Profile: The amino acid profile in the samples was determined using methods described by Spackman et al, (1985).
Its low content in fat and lactose, as well as its good amino acid profile, make it fully adapted to weight management applications.