Table 1 Characterization of the High DH, Medium DH, Low DH, and Casein protein fractions

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