| Parameter | NF (1) , (4) (acidic) | NF (1) , (4) (neutral) | Egg white (2) | Milk whey (2) | Commercial WPI (3) , (4) |
|---|---|---|---|---|---|
| Amino acids (g/100 g protein) | |||||
| Alanine | 6.3 ± 0.2 | 6.7 ± 0.2 | 6.3 | 5.4 | 5.5 ± 0.2 |
| Arginine | 2.5 ± 0.1 | 2.6 ± 0.1 | 6.1 | 3.2 | 2.1 ± 0.1 |
| Aspartic acid | 10.4 ± 0.2 | 11.0 ± 0.3 | 11.0 | 12.4 | 10.8 ± 0.8 |
| Cystine | 2.6 ± 0.2 | 2.5 ± 0.1 | 3.0 | 3.0 | 1.7 ± 0.2 |
| Glutamine | 18.4 ± 0.6 | 19.0 ± 0.5 | 13.9 | 18.1 | 18.3 ± 1.0 |
| Glycine | 1.2 ± 0.0 | 1.3 ± 0.1 | 3.8 | 2.2 | 1.5 ± 0.1 |
| Histidine | 1.5 ± 0.0 | 1.6 ± 0.0 | 2.4 | 2.5 | 1.5 ± 0.1 |
| Isoleucine | 5.6 ± 0.2 | 5.9 ± 0.1 | 5.4 | 6.0 | 6.5 ± 0.3 |
| Leucine | 14.1 ± 0.4 | 15.2 ± 0.4 | 8.9 | 13.5 | 10.8 ± 0.4 |
| Lysine | 11.1 ± 0.3 | 11.6 ± 0.3 | 7.3 | 11.0 | 9.7 ± 0.4 |
| Methionine | 2.8 ± 0.0 | 2.9 ± 0.1 | 4.1 | 2.3 | 2.1 ± 0.1 |
| Phenylalanine | 3.1 ± 0.1 | 3.4 ± 0.1 | 6.2 | 4.0 | 2.9 ± 0.2 |
| Proline | 4.9 ± 0.1 | 5.1 ± 0.1 | 4.0 | 5.3 | 6.2 ± 0.2 |
| Serine | 3.4 ± 0.1 | 3.6 ± 0.1 | 7.1 | 5.1 | 4.7 ± 0.2 |
| Threonine | 4.8 ± 0.1 | 4.9 ± 0.1 | 4.8 | 5.7 | 7.2 ± 0.4 |
| Tryptophan | 2.0 ± 0.1 | 2.1 ± 0.1 | 1.5 | 2.4 | 1.7 ± 0.0 |
| Tyrosine | 3.3 ± 0.1 | 3.6 ± 0.1 | 4.3 | 4.0 | 2.7 ± 0.1 |
| Valine | 5.4 ± 0.2 | 5.7 ± 0.2 | 7.2 | 5.8 | 5.9 ± 0.2 |
HPLC‐FLD: High‐performance liquid chromatography with fluorescence detection; IC‐UV: Ion chromatography with UV detection; ISO: International Organisation for Standardisation; NF: Novel food; WPI: Whey protein isolate.
(1)
Average of five batches of the NF.
(2)
Calculated from Matsuoka et al. (2019).
(3)
Average of three (fully characterised) batches of commercial WPI.
(4)
The method used for the analytical determination corresponds to ISO 13903:2005/IC‐UV, except for tryptophan where EU No 152/2009/HPLC‐FLD was applied.