Table 1. Amino acid composition of dietary protein sources (g/100 g of amino acids).
| Amino acids | C | CP | C+ |
|---|---|---|---|
| Alanine | 2.94 | 6.54 | 2.64 |
| Arginine | 3.20 | 5.82 | 5.82 |
| Aspartic acid | 7.00 | 11.57 | 6.30 |
| Glutamic acid | 21.90 | 16.71 | 19.71 |
| Glycine | 1.61 | 4.04 | 4.04 |
| Histidine | 2.61 | 1.95 | 2.35 |
| Isoleucine | 4.89 | 4.87 | 4.40 |
| Leucine | 9.09 | 8.59 | 8.19 |
| Lysine | 7.88 | 10.66 | 10.66 |
| Methionine | 2.76 | 3.30 | 2.48 |
| Phenylalanine | 4.95 | 4.08 | 4.45 |
| Proline | 10.34 | 3.09 | 9.31 |
| Serine | 5.46 | 4.50 | 4.91 |
| Taurine | ND | 0.89 | 0.89 |
| Threonine | 4.05 | 4.57 | 3.65 |
| Tyrosine | 5.07 | 3.48 | 4.56 |
| Valine | 6.27 | 5.26 | 5.64 |
| EAA1 | 42.49 | 43.28 | 41.82 |
C, casein; CP, cod protein; C+, casein supplemented with L-arginine, glycine, L-taurine and L-lysine; ND, not detected.
Values for casein and cod protein were provided by an analysis of the amino acid composition.
performed by the National Institute of Nutrition and Seafood Research (NIFES, Bergen, Norway).
1Sum of essential amino acids (histidine, isoleucine, leucine, methionine, lysine, valine, threonine, phenylalanine).