. 2022 May 6;9:909464. doi: 10.3389/fnut.2022.909464

Table 2.

Protein quality scores for soy protein derived from different soy products as determined by the PDCAAS and/or the DIAAS using different IAA scoring patterns.

Author/Reference	Protein digestibility correct amino acid score
Hughes/ (7)	SPI, sample 1		SPI, sample 2
	Lab. A	Lab. B	Lab. A	Lab. B
	1.02^a	0.95^a	1.02^a	0.95^a
	SPI, sample 3		SPC^a
	Lab. A	Lab. B	Lab. A	Lab. B
	1.02^a	0.98^a	1.05^a	1.02^a
Rutherfurd/(34)	SPI
	Sample 1	Sample 2
	0.979^a	1.00^a (truncated)
Mathai/(35)	SPI	Soy flour
	0.93^a	0.98^a
	0.86^c	0.93^c
Digestible indispensable amino acid score
Rutherfurd/(34)	SPI Sample 1	SPI Sample 2
	0.898^b	0.906^b
Mathai/(35)	SPI	Soy flour
	84^c	89^c
Reynaud/(55)	Tofu	Soymilk
	83^c	99^c
	97^d	117^d
Fanelli/(56)	Impossible Burger
	91^c	107^d

SPI, soy protein isolate; SPC, soy protein concentrate; Lab, laboratory superscripts refer to FAO scoring patterns;

year 1991 (2-5 year olds)

year 2007 (1-2 yo)

year, 2013 (6 mo-3 y)

year 2013 (older child, adolescents, adults).