Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats

<table class="table-group" id="tab5"><tr><td><table class="table"><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2"> </td><td class="align_center" colspan="2">Milk whey</td><td class="align_center" colspan="2">Egg white protein</td></tr><tr class="thead"><td class="align_center">Protein</td><td class="align_center">Hydrolysate</td><td class="align_center">Protein</td><td class="align_center">Hydrolysate</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">PDCAAS</td><td class="align_center">1.00</td><td class="align_center">0.922</td><td class="align_center">1.00</td><td class="align_center">1.00</td></tr><tr><td class="align_left">DIAAS</td><td class="align_center">1.45</td><td class="align_center">1.25</td><td class="align_center">1.45</td><td class="align_center">1.43</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>PDCAAS and DIAAS in rats fed protein or hydrolysate of milk whey or egg white.</div>

The Scientific World Journal

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Table 5

Table 5: Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats 