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. 2023 Oct 30;12(21):3978. doi: 10.3390/foods12213978

Table 3.

Protein quality and digestibility of emulsion stabilized with pea and soy protein (g/100 g protein) and products (g/100 amino acids).

Essential Amino Acids Pea Protein [56] Soybean Protein [56] DIAAS (Peas) DIAAS (Soybeans) FAO/WHO/UNU [57]
Emulsions [58] Milk [58]
Threonine 3.80 3.90 3.86 3.73 2.30
Methionine 0.90 1.40 0.42 1.42 1.60
Phenylalanine 5.70 5.50 5.95 5.30 1.36
Histidine 2.40 2.50 5.60 7.10 1.50
Lysine 6.70 5.60 7.10 5.65 4.50
Valine 4.90 5.10 4.95 4.70 3.90
Isoleucine 4.40 4.90 4.85 4.74 3.00
Leucine 7.60 5.60 8.74 7.46 5.90
Tryptophan 0.90 1.30 3.23 2.82 0.60
Non-essential amino acids
Serine 5.40 5.20
Glycine 4.00 4.40
Glutamic acid 16.40 20.50
Aspartic acid 11.80 11.90
Proline 4.40 4.90
Cysteine 1.20 1.00 0.6
Alanine 0.71 4.20
Tyrosine 4.00 3.90
Arginine 7.80 8.40
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