Table 3.
Amino acid composition (% of total amino acids, protein basis) of egg yolk proteins (EYP) and phosphoproteins (PPP), their hydrolysates and UF-fractions.
| Egg yolk proteins (EYP) | Phosphoproteins (PPP) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| EYP | TH | UF5-R | UF5-P | UF1-R | UF1-P | PPP | TH | UF5-R | UF5-P | UF1-R | UF1-P | |
| Thr | 5.5 | 5.2 | 5.2 | 5.1 | 5.2 | 5.4 | 4.9 | 5.6 | 6.2 | 4.8 | 5.5 | 4.3 |
| His | 2.7 | 2.2 | 2.1 | 2.2 | 2.2 | 2.4 | 4.0 | 4.4 | 4.6 | 4.3 | 4.8 | 4.3 |
| Lys | 7.6 | 7.7 | 7.5 | 7.4 | 7.2 | 8.1 | 9.1 | 8.0 | 8.3 | 8.7 | 7.6 | 9.3 |
| Tyr | 4.9 | 4.6 | 4.4 | 4.8 | 4.6 | 5.4 | 2.9 | 4.8 | 4.6 | 4.3 | 4.8 | 4.3 |
| Met | 3.0 | 2.7 | 2.6 | 2.9 | 2.8 | 3.2 | 1.6 | 2.8 | 2.5 | 2.9 | 2.8 | 3.1 |
| Val | 6.3 | 6.3 | 6.2 | 6.5 | 6.2 | 7.0 | 4.4 | 6.8 | 6.8 | 6.3 | 6.5 | 6.2 |
| Ile | 5.4 | 5.2 | 5.0 | 5.5 | 5.2 | 5.4 | 2.9 | 4.8 | 1.5 | 4.4 | 4.8 | 4.9 |
| Leu | 9.6 | 9.7 | 8.8 | 10.3 | 9.6 | 11.3 | 5.1 | 8.4 | 8.3 | 8.7 | 8.3 | 9.3 |
| Phe | 4.9 | 4.6 | 4.4 | 4.8 | 4.6 | 5.4 | 3.1 | 4.8 | 4.6 | 5.3 | 5.2 | 5.6 |
| Ser | 8.7 | 6.9 | 7.1 | 6.7 | 6.5 | 7.0 | 20.3 | 8.0 | 8.3 | 6.7 | 7.2 | 6.8 |
| Glu1 | 13.3 | 14.2 | 14.3 | 13.9 | 15.4 | 13.7 | 12.2 | 13.5 | 15.0 | 13.0 | 15.5 | 11.7 |
| Ala | 5.7 | 6.0 | 5.6 | 6.4 | 6.1 | 6.7 | 4.9 | 6.0 | 6.5 | 5.8 | 5.5 | 6.2 |
| Pro | 4.3 | 4.2 | 4.7 | 3.8 | 4.1 | 4.0 | 3.3 | 4.0 | 4.3 | 3.4 | 4.1 | 3.1 |
| Arg | 5.4 | 6.4 | 6.7 | 6.5 | 5.9 | 3.5 | 6.0 | 3.2 | 2.5 | 6.7 | 3.4 | 7.4 |
| Gly | 2.3 | 3.4 | 3.3 | 2.9 | 3.3 | 1.8 | 3.1 | 2.4 | 2.2 | 3.9 | 3.1 | 3.7 |
| Asp2 | 10.3 | 10.8 | 12.0 | 10.1 | 11.1 | 9.4 | 12.4 | 12.7 | 13.8 | 11.1 | 11.0 | 9.9 |
Note: Values reported for Glu comprise Glu+Gln; Values reported for Asp comprise ASP+Asn.