Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans

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Table 3 Biological value, true digestibility, and protein digestibility corrected amino acids score (PDCAAS) for the High DH, Medium DH, Low DH, and Casein test proteins

	High DH	Medium DH	Low DH	Casein
Biological value	58 ± 2.9^a	78 ± 1.5^b	87 ± 0.7^c	69 ± 1.7^d
True digestibility	97 ± 0.5^e	97 ± 0.4^e	94 ± 0.7^f	96 ± 0.4^e
Protein digestibility corrected amino acids score*
Histidine	140 ± 0.8	110 ± 0.4	107 ± 0.8	171 ± 0.7
Isoleucine	201 ± 1.2	181 ± 0.7	182 ± 1.3	158 ± 0.7
Leucine	264 ± 1.5	136 ± 0.5	161 ± 1.2	148 ± 0.6
Lysine	147 ± 0.8	208 ± 0.8	183 ± 1.3	161 ± 0.7
Methionine + cysteine	120 ± 0.7	175 ± 0.7	185 ± 1.3	134 ± 0.6
Phenylalanine + tyrosine	298 ± 1.7	234 ± 0.9	237 ± 1.7	216 ± 0.9
Threonine	273 ± 1.6	291 ± 1.1	267 ± 2.0	159 ± 0.7
Tryptophane	376 ± 2.1	153 ± 0.6	242 ± 1.8	173 ± 0.8
Vanline	177 ± 1.0	124 ± 0.5	130 ± 0.9	155 ± 0.7

DH degree of hydrolysis (% cleaved peptide bonds). PDCAAS protein digestibility corrected amino acids score. All values are mean ± SEM
* The FAO/WHO 2007/2011 reference pattern for 3–10 years old children was used for calculation of the PDCAAS
^a,b,c,dMean values within a row with unlike superscript letters were significantly different (p < 0.0036)
^e,fMean values within a row with unlike superscript letters were significantly different (p < 0.0298)