From: Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans
High DH | Medium DH | Low DH | Casein | |
---|---|---|---|---|
Protein, as is (%), (N × 6.38) | 77 | 76 | 80 | 72 |
Lactose, as is (%) | 2.7 | 2.5 | 3.7 | 0.2 |
Fat, as is (%) | 0.1 | 0.1 | 6.4 | 1.3 |
Degree of hydrolysis (% cleaved peptide bonds) | 48 | 27 | 23 | NA |
Amino acid profiles (AA/total protein, %) | ||||
Leucine | 16.2 | 8.0 | 9.8 | 9.2 |
Isoleucine | 6.1 | 5.3 | 5.5 | 4.8 |
Valine | 7.2 | 4.8 | 5.2 | 6.3 |
Lysine | 7.1 | 9.7 | 8.8 | 7.8 |
Methionine | 1.9 | 1.7 | 2.0 | 2.7 |
Phenylalanine | 5.4 | 2.2 | 3.0 | 4.9 |
Threonine | 6.9 | 7.1 | 6.7 | 4.0 |
Tryptophane | 2.5 | 1.0 | 1.6 | 1.2 |
Alanine | 7.4 | 4.5 | 4.8 | 3.0 |
Arginine | 2.5 | 2.1 | 2.2 | 3.3 |
Aspartic acid | 6.5 | 11.3 | 10.4 | 6.9 |
Cysteine | 0.9 | 2.2 | 2.3 | 0.5 |
Glutamic acid | 9.4 | 18.8 | 16.7 | 21.1 |
Glycine | 2.5 | 1.7 | 1.9 | 1.8 |
Histidine | 2.3 | 1.7 | 1.7 | 2.8 |
Proline | 1.7 | 6.5 | 5.9 | 10.5 |
Serine | 6.7 | 4.5 | 4.9 | 5.4 |
Tyrosine | 6.9 | 7.1 | 6.7 | 4.0 |
Σ essential amino acids | 53.3 | 39.7 | 42.5 | 40.7 |