Table 2.
Compositional characteristics of sodium caseinate (NaCAS), NaCAS enzyme hydrolysate and its retentates and permeate protein powders.
| Test sample | Moisture (%) | Ash (g/100 g) | Lipid (g/100 g) | Protein1(g/100 g) |
|---|---|---|---|---|
| NaCAS | 3.11 ± 0.09 | 3.90 ± 0.10 | 0.80 ± 0.06 | 88.66 ± 0.10 |
| EH | 1.87 ± 0.18** | 5.41 ± 0.01*** | 0.62 ± 0.01* | 89.38 ± 0.08** |
| 5 kDaR | 2.86 ± 0.39 | 6.80 ± 0.12*** | ND | 87.97 ± 0.91 |
| 1 kDaR | 1.47 ± 0.26** | 9.20 ± 0.07*** | ND | 86.13 ± 1.63 |
| 1 kDaP | 2.00 ± 0.10** | 9.40 ± 0.04*** | ND | 84.19 ± 1.25* |
ND, not detected.
1
Kjeldahl conversion factor used was 6.38.
*
P < 0.05,
**
P < 0.01,
***
P < 0.001.