Review Article
Processing Challenges and Opportunities of Camel Dairy Products
Table 5
Amino acid composition of camel milk proteins compared with bovine and human milk proteins (g/100 g protein).
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| | Essential | | | | | Arginine | 4.0 | 3.7 | 3.3 | | Histidine | 2.7 | 3.3 | 2.8 | | Isoleucine | 5.1 | 4.9 | 3.7 | | Leucine | 9.7 | 9.3 | 9.5 | | Lysine | 7.2 | 8.1 | 10.1 | | Methionine | 3.2 | 2.5 | 1.7 | | Phenylalanine | 5.0 | 4.2 | 3.9 | | Threonine | 5.7 | 7.3 | 8.3 | | Tryptophan | 1.2 | 1.4 | 0.5 | | Valine | 6.7 | 7.6 | 8.2 | | Nonessential | | | | | Alanine | 3.0 | 4.0 | 4.2 | | Aspartic | 7.0 | 7.0 | 6.7 | | Cysteine | 1.2 | 0.9 | 1.0 | | Glycine | 1.5 | 2.5 | 2.1 | | Glutamic | 21.7 | 18.6 | 16.8 | | Proline | 12.0 | 9.9 | 10.6 | | Serine | 5.2 | 6.2 | 4.1 | | Tyrosine | 4.6 | 4.6 | 2.9 |
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Sources. Mehaia and Al-Kahnal [29], -Agamy et al. [30].
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