Food Biochemistry and Food Processing

413

639

6.4

84

10



6

28



5

NSH

3

0.047

648

6.1

55

17



5

154



46

Hydroxymethylglutaryl-

9

0.040

CoA synthase

678

5.3

48

26



7

69



15

Proteasome 26S

3

0.044

ATPase subunit 4

746

4.4

46

45



13

107



15

“similar to catenin”

2

0.012

754

4.1

15

6



2

36



4N

D 7



0.001

761

6.1

36

44



21

204



34

Transaldolase

5

0.006

764

6.2

65

0

102



17

NSH



10

N/A

770

5.0

21

4



1

18



4

ND

4

0.026

aValues are mean normalized protein abundance (



SE). Data were analyzed by the Student’s

ttest (n



5). In diet FM, protein was provided in the form of fishmeal;

in diet PP100, protein was provided by a cocktail of plant product with an equi

valent amino acid composition to fishmeal.

bNSH



no significant homology detected; ND



identity not determined.