Table 2.
Increment of amino acid contents in specific groups by the manufacturing steps and simulated digestion stages.
| Amino acid group* | Increment (fold) compared to stage 0 in ‘S’ | Increment (fold) between stages 0 and stage 4 | ||
|---|---|---|---|---|
| Stage 4 in ‘B’ | Stage 4 in ‘F’ | ‘B’ | ‘F’ | |
| EAA | 112.29 ± 13.23 | 269.61 ± 27.83 | 9.52 ± 1.34 | 4.13 ± 0.47 |
| HAA | 97.40 ± 11.15 | 218.76 ± 25.04 | 5.29 ± 0.78 | 3.01 ± 0.33 |
| AAA | 45.22 ± 2.79 | 35.72 ± 5.27 | 13.04 ± 1.43 | 3.20 ± 0.35 |
| AXA | 32.29 ± 1.41 | 8.91 ± 1.51 | 6.93 ± 0.99 | 2.99 ± 0.32 |
*EAA = essential amino acids: Arg, His, Ile, Leu, Lys, Met, Phe, Thr, Try and Val; HAA = hydrophobic amino acids: Ala, Val, Ile, Leu, Tyr, Phe, Trp, Pro, Met and Cys; AAA = aromatic amino acids: Phe, Trp, Tyr and His; AXA = antioxidant amino acids: Trp, Tyr, Met, Cys, His, Phe and Pro.