Table 1.
Approximate Essential Amino Acid Profile of Various Protein Sources
| ESSENTIAL AMINO ACID | MILK PROTEIN ISOLATE | WHEY PROTEIN ISOLATE | WHEY PROTEIN HYDROL. | CASEIN | SOY PROTEIN ISOLATE | EGG PROTEIN |
|---|---|---|---|---|---|---|
| Isoleucine | 4.4 | 6.1 | 5.5 | 4.7 | 4.9 | 5.7 |
| Leucine | 10.3 | 12.2 | 14.2 | 8.9 | 8.2 | 8.4 |
| Lysine | 8.1 | 10.2 | 10.2 | 7.6 | 6.3 | 6.8 |
| Methionine | 3.3 | 3.3 | 2.4 | 3.0 | 1.3 | 3.4 |
| Phenylalanine | 5.0 | 3.0 | 3.8 | 5.1 | 5.2 | 5.8 |
| Threonine | 4.5 | 6.8 | 5.5 | 4.4 | 3.8 | 4.6 |
| Tryptophan | 1.4 | 1.8 | 2.3 | 1.2 | 1.3 | 1.2 |
| Valine | 5.7 | 5.9 | 5.9 | 5.9 | 5.0 | 6.4 |
| Total BCAAs | 20.4 | 24.2 | 25.6 | 19.5 | 18.1 | 20.4 |
| Total EAAs | 42.7 | 49.2 | 49.8 | 40.7 | 36.0 | 42.3 |
Approximate concentration of essential and branched chain amino acids (EAA and BCAA, respectively) present within various forms of commercially available protein (g/100 g). Adapted from [27]. Casein is the average of reported values for Calcium Caseinate, Sodium Caseinate, and Potassium Caseinate; Whey Protein Isolate is the average of reported values for Ion-Exchange and Cross-Flow Microfiltrated Whey Protein Isolates. Hydrol. is hydrolysate.