Table 1.
Amino acid composition of egg-white (WP) and egg-yolk (YP) protein preparation hydrolysates
| Composition (%) | |||
|---|---|---|---|
| Amino acid | WP hydrolysate | YP hydrolysate | Reference for human EAA1 |
| Hydrophobic amino acid | |||
| Gly | 5.83 | 5.56 | – |
| Ala | 8.93 | 8.18 | – |
| Val2 | 7.94 | 6.93 | 1.3 |
| Leu2 | 8.65 | 8.61 | 1.9 |
| Ile2 | 5.63 | 5.29 | 1.3 |
| Met2 | 3.54 | 2.29 | 1.7 |
| Pro | 4.25 | 4.86 | – |
| Hydrophobic, flavor amino acid | |||
| Phe2 | 5.21 | 3.91 | – |
| Tyr | 2.74 | 3.02 | – |
| Hydrophilic amino acid | |||
| Arg2 | 4.13 | 5.36 | – |
| His2 | 2.04 | 2.19 | 1.6 |
| Ser | 7.97 | 9.21 | – |
| Lys2 | 5.79 | 6.86 | 1.6 |
| Asx' | 10.08 | 10.18 | – |
| Glx' | 12.51 | 11.63 | – |
| Thr2 | 4.75 | 5.92 | 0.9 |
Asx', Asp + Asn; Glx', Glu + Gln.
1
Suggested profile of essential amino acid requirements for adult humans, FAO/WHO (1990).
2
Essential amino acids.