TABLE 2.
Milk- and lesser mealworm–derived protein characteristics1
| Component | WORM | MILK |
|---|---|---|
| Alanine, g | 2.3 | 1.0 |
| Arginine, g | 1.6 | 0.9 |
| Aspartic acid, g | 2.1 | 1.7 |
| Glutamic acid, g | 3.6 | 6.1 |
| Glycine, g | 1.6 | 0.5 |
| Histidine, g | 0.9 | 0.7 |
| Isoleucine, g | 0.9 | 1.0 |
| Leucine, g | 2.5 | 2.8 |
| Lysine, g | 1.8 | 2.2 |
| Methionine, g | 0.4 | 0.8 |
| Phenylalanine, g | 1.2 | 1.2 |
| Proline, g | 1.8 | 3.4 |
| Serine, g | 1.4 | 1.3 |
| Threonine, g | 1.2 | 1.1 |
| Tyrosine, g | 2.4 | 1.4 |
| Valine, g | 1.3 | 1.2 |
| EAAs, g | 10.2 | 11.0 |
| NEAAs, g | 16.9 | 16.3 |
| TAAs, g | 27.2 | 27.2 |
| l-[1-13C]-leucine, MPE | 9.3 | 10.9 |
| l-[1-13C]-phenylalanine, MPE | 50.8 | 38.3 |
| l-[1-13C]-tyrosine, MPE | 33.4 | 8.6 |
1Asparagine, cysteine, glutamine, and tryptophan were not measured. EAA, essential amino acid; MILK, 30 g milk protein concentrate; MPE, mole percentage excess; NEAA, nonessential amino acid; TAA, total amino acid; WORM, 30 g lesser mealworm–derived protein.