Table 2.

Amino acid composition of BSF intact protein, protein isolate and hydrolysates ¹.

Amino Acid	Quantity (mg/g)
	Intact Protein	Protein Concentrate	Alcalase Hydrolysate	Pepsin Hydrolysates	Papain Hydrolysates	Reference Protein FAO/WHO 1985
ALA	10.95	38.94	41.90	11.95	34.71
ARG	6.34	31.81	28.86	9.46	22.86
ASP	13.97	82.42	58.51	18.71	46.29
GLU	16.75	95.48	74.86	35.19	68.31
GLY	7.82	31.67	33.15	11.61	32.16
HIS	5.09	19.35	20.71	10.39	18.69	15
ILE	6.91	35.97	25.44	5.17	16.94	30
LEU	9.86	50.63	37.43	5.54	24.97	59
LYS	8.64	54.08	36.12	7.52	27.04	45
PHE	6.06	34.43	20.21	3.78	12.31	38
PRO	9.15	31.11	38.47	14.51	34.30
SER	3.84	13.74	14.41	4.11	11.99
THR	4.42	16.63	18.14	4.45	14.14	23
TYR	7.10	27.62	30.51	7.01	23.85
VAL	9.79	43.40	38.60	7.75	30.31	39
HAA 1	59.83	262.11	232.56	55.70	177.37
PCAA	20.06	105.23	85.68	27.37	68.59
NCAA	30.72	177.90	133.37	53.91	114.60
TEAA	50.78	254.49	196.65	44.60	144.39
EAAI	0.3	1.1	0.85	0.27	0.7
AAA	19.31	79.38	77.45	22.59	63.14

¹ HAA: hydrophobic amino acids; PCAA: positively charged amino acids; NCAA: negatively charged amino acids; TEAA: total essential amino acids; EAAI: essential amino acid index; AAA: aromatic amino acids.