Conditioning Agents for Hair and Skin

Table 4 Amino Add Profiles (g/100 g) for Selected Plant Protein Sources
Amino
add
Alanine
Arginine
Aspartic add"
Cystine
Glutamic add"
Glydne
Histidine
Isoleudne
Leucine
Lysine
Methionine
Phenylalanine
Proline
Serine
Threonine
Tryptophan
Tyrosine
Valine
Soy
[H]
5.5
8.0
11.6
2.0
19.6
43
23
4.9
6.7
6.4
23
43
53
4.4
4.0
0.9
3.0
4.4
Soya
[B]
bean
3.50
8.42
13.56
1.23
26.82
2.10
321
4.18
6.59
2.90
1.23
5.87
4.61
4.98
3.92
1.44
1.44
3.97
Soy
PI
4.1
7.9
12.4
21.9
4.0
2.9
4.9
7.9
6.5
1.0
5.2
4.9
4.7
3.6
23
5.1
Soy
[C]
4.5
7.2
12.3
1.0
20.1
4.5
2.6
3.8
7.4
6.4
13
4.8
53
5.4
4.1
1.2
3.6
4.7
Com
zein Potato
12.84
4.15
6.77
2.35
18.68
5.35
2.50
3.78
11.81
3.20
1.71
0.62
11.19
5.61
450
0.20
539
Crolden
pea
Wheat
[C\
Wheat
[B]
gliadin
Wheat
[D]
gluten
Wheat
[H]
gluten
"See comments in text regarding asparagine and glutamine content.
Sources:
Soy [H] from Peptein VgS, Document 09-020-5790 Revision C, Honnel Foods Spedalty Products, Dec. 1995.
Soya [B] bean, wheat [B] gliadin, com zein, potato, and golden pea from VEGP/2: Plant Proteins, Brooks Industries, Spring 1992.
Soy [D], wheat gluten [D], and rice gluten from Products for Applications in Cosmetics, Diamalt, Inc.
Soy [C\ from Crodata: Hydrosoy 2000/SF, Croda, Inc., July 14,1984.
Wheat [C] from Oodata DS-23: Hydrotriticum 2000, Croda, Inc., Aug. 17,1994.
Wheat [H] gluten from Peptein VgW, Document 09-019-5790 Revision B, Honnel Foods Specialty Products, Dec. 1995.
Oat protein (whole oat) from Ceapro, Inc., unpublished.
5.43
4.40
14.69
0.73
13.86
8.92
1.70
5.08
10.22
6.04
1.81
4.74
5.82
4.67
4.94
0.20
0.20
6.52
4.47
8.80
11.86
0.90
19.93
4.33
2.66
4.58
8.46
758
0.98
5.14
4.93
3.68
2.94
0.51
331
4.92
2.7
3.2
3.1
1.8
36.8
3.5
2.2
3.4
73
1.7
1.5
5.4
12.0
5.7
2.9
Z9
4.1
1.60
2.01
2.24
1.24
22.91
4237
1.07
1.87
4.04
1.12
0.79
3.11
8.28
3.20
1.60
0.06
035
X12
2.1
3.4
33
40.9
3.1
23
4.1
6.8
1.5
13
5.2
13.0
4.1
2.4
13
4.2
5.2
3.5
2.9
1.7
383
3.8
2.2
4.8
7.2
1.7
2.1
4.8
10.8
3.8
2.4
0.7
33
4.2
Rice
gluten
5.9
85
9.2
20.4
4.6
3.4
5.0
9.1
3.7
2.1
5.9
4.4
4.9
3.7
2.0
6.9
Oat
protein
6.4
6.1
8.6
2.4
243
8.8
2.2
2.6
75
4.1
1.8
43
3.9
5.1
3.4
15
Z9
3.9
Ol
lO
I