Table 4
Total amino acid (g/100 g protein) composition of FDC, RAIs and RPIs prepared by ISP process and positive controls

Amino acid

FDC

RAI-11

RAI-12

RPI-1

RPI-2

RPI-3

RPI-4

Casein

Hb

Protein content (%)a

81.6d

87.2c

82.8d

89.9b

86.9c

90.1b

89.5b

89.1b

96.3a

Asp

8.7d

8.9cd

8.8cd

9.3b

9.1bc

9.3b

9.2b

8.2e

11.2a

Thrb

5.0e

5.1ab

5.0d

5.1abc

5.1ab

5.1a

5.0cd

3.9g

4.7f

Ser

5.6a

5.3c

5.4b

5.2cd

5.2d

5.4b

5.0e

4.0g

4.4f

Glu

13.1d

13.8b

13.7c

12.7e

12.4h

12.4g

12.5f

22.1a

9.3i

Proc

6.1c

7.7b

7.9b

5.7d

5.1e

4.7g

4.9ef

10.0a

4.0de

Glyc

4.9c

6.0b

6.4a

4.5ef

4.2f

4.3ef

4.3ef

2.4g

4.6de

Alac

6.6c

6.1d

6.2d

6.7bc

6.9b

6.8b

6.8bc

3.8e

9.0a

Cys

0.7b

0.8b

1.1a

0.8b

0.9b

0.3d

0.2d

0.5c

0.1d

Valbc

6.3d

6.7c

6.3cd

6.5cd

6.5cd

6.6c

6.6cd

7.3b

10.2a

Metbc

2.9c

2.5d

2.5d

2.9b

3.0b

3.1a

3.1a

1.3e

0.0f

Ilebc

5.4d

4.9e

4.5f

5.8c

6.2ab

6.1b

6.3a

5.7c

0.8g

Leubc

8.6f

8.0g

7.5h

8.8e

9.3c

9.3bc

9.4b

9.1d

13.3a

Tyr

3.4a

2.6c

3.4a

3.2b

3.1b

3.4a

3.2b

1.2d

0.3e

Phebc

4.4h

4.6f

4.3i

4.5g

4.7e

4.8d

4.9c

5.0b

7.6a

Hisb

3.4b

3.2c

3.1c

3.2c

3.1c

3.1c

3.2c

2.9d

6.4a

Lysb

8.5c

7.6e

7.3f

8.5c

8.9b

8.8b

8.9b

8.3d

10.3a

Argb

6.6a

6.4a

6.6a

6.6a

6.4a

6.4a

6.5a

4.4b

3.8c

ᅟ

TAA

100.2

100.2

100.0

100.0

100.1

99.9

100.0

100.1

100.0

EAA

51.1

49.0

47.1

51.9

53.2

53.3

53.9

47.9

57.1

EAA/NEAA

1.04

0.96

0.89

1.08

1.14

1.14

1.17

0.92

1.33

Hydrophobic amino acid

45.2

46.5

45.6

45.4

45.9

45.7

46.3

44.6

49.5