2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Among all the constituents of animal products, milk proteins stand out. These components are superior in properties to the proteins of eggs, fish and even meat. This fact will please many. After all, out of four people, three receive less protein. It is worth considering this substance more carefully.
Where is more protein?
Regular cow's milk is the main source of several types of protein: whey - globulins and albumins, as well as sodium caseinate. 100 milliliters of this product contains 3.2 grams of a useful component. Of these, from 3 to 6% is globulin, from 10 to 12% is albumin, from 80 to 87% is casein. As a result, it becomes clear that the amount of whey protein does not exceed 0.6 grams. Therefore, whole milk should not be considered a source of albumin.
As for other substances, whey protein concentrate, which is made from whey in industrial conditions, contains up to 90% proteins. These products are used as the basis for the production of infant formulas, as well assports nutrition. You can buy whey protein concentrate. However, most often it is sold informally without proper documentation or exclusively in bulk.
Whey protein
Whey-derived milk proteins are balanced in amino acid composition. Therefore, they can be used as food. Serum lactalbumin is quickly broken down by the digestive system. An hour after consuming such a product, amino acids are already available to all organs that need them.
Whey protein composition
Of all the food components, this one is closest in amino acid composition to the components of human muscle tissue. Whey protein has a high anabolic capacity. In addition, the component contains a greater number of branched chain amino acids. Among them are valine, isoleucine and leucine. They are also called BCAA. It is these components that play an important role in the process of building muscle tissue. As a result, a vicious circle is formed. BCAAs stimulate protein synthesis. But at the same time, they themselves take an active part in the construction of muscle tissue. Agree, milk proteins are just perfect.
Product Features
Protein should be included in the diet of those who seek to normalize their weight. After all, this component accelerates metabolic processes, which allow you to quickly break down internal and subcutaneous fats. In addition, whey protein contributes to the normalization of the contentin the blood of lipoproteins and cholesterol, and increases insulin sensitivity.
It is worth remembering that this component has another important quality. Whey protein is the most effective stress reliever. Of course, you should not think that this substance acts as a sedative and helps prevent the onset of an emotional outburst. Not at all. According to studies, lactoalbumins help reduce the level of cortisol - the main stress hormone, as well as increase serotonin - the hormone of joy. This is what allows you to minimize the level of stress that inevitably comes after a rush, conflict, a hard day at work, excessive physical exertion, and so on. In other words, whey protein can improve the quality of life.
Casein
This component is one of the components of milk protein. However, it takes longer to digest than other species. Of course, this does not mean that casein is a heavy product. It's just that the body needs more resources and strength to break it down. It should be noted that the gradual digestion of this component ensures a uniform supply of amino acids into the blood. As a result, the amount of these substances is maintained at the required level for about six hours. That is why these milk proteins are an excellent product for feeding babies at the age of five months.
How to increase the digestibility of casein?
When dairy products go sour, when lactose (milk sugar)turns into lactate (lactic acid), calcium caseinate coagulates and eventually turns into free protein. At the same time, another process takes place. Calcium is gradually detached from casein, joins the acid, thus forming lactate, and precipitates. As a result, digestibility increases significantly. Protein in dairy products, such as cottage cheese, kefir and yogurt, is much more efficiently absorbed. In this case, such food has a greater advantage over cow's milk.
Combining milk protein with others
Milk protein, the composition of which you now know, goes well with other types of protein. This product has a significant excess of methionine, a sulfur-containing amino acid. At the same time, this substance is not enough in the protein of legumes. These foods lack tryptophan. While there is plenty of this substance in dairy products. Therefore, a combination of soy and whey protein is a good combination.
There are other combinations. Dairy and vegetable proteins perfectly complement each other. The latter are found in potatoes, nuts, buckwheat, cereals.
Milk Protein Facts
Products that have been enriched with WPC (whey protein concentrate) have simply unique biological and nutritional value. The inclusion of such food in the diet helps to increase the protective functions of the body and its resistance to adverse effects. At the same time, psychological balance and performance are significantly improved.
Approximately 14% of all whey proteins are partially hydrolyzed. In other words, they are in the form of amino acids and peptides. Such components do not affect the acid-forming function of the stomach. This rules out flatulence and other disturbances.
It is worth remembering that KSB is hygroscopic and perfectly absorbs odors. Therefore, it is worth storing the product in a dry room at a temperature not exceeding 29 ° C, as well as at a relative humidity of not more than 65%.
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