Table 4. Changes in free amino acid contents of WPC after fermentation.
| Amino acid | Concentration (mg/100 g) | |
|---|---|---|
| WPC | FWP | |
| Threonine | 1.37 | 3.29 |
| Cystine | 0 | 0 |
| Tyrosine | 1.28 | 3.78 |
| Arginine | 2.07 | 4.35 |
| Alanine | 0.79 | 14.05 |
| Proline | 3.73 | 22.48 |
| Lysine | 1.67 | 6.89 |
| Histidine | 0.45 | 3.71 |
| Isoleucine | 0.92 | 5.96 |
| Leucine | 2.14 | 18.37 |
| Methionine | 0.43 | 3.31 |
| Phenylalanine | 0.89 | 2.88 |
| Tryptophan | 0.9 | 1.25 |
| Valine | 1.68 | 21.18 |
| Glutamic acid | 2.31 | 64.67 |
| Asparagine | 0.43 | 4.12 |
| Serine | 0 | 0 |
| Glycine | 0.85 | 2.4 |
| Total free amino acid | 21.91 | 182.69 |
WPC, whey protein concentrate; FWP, fermented whey protein.