valgulisandite erinevus

[kristen. 8]

keegi seletaks ära mis vahe on ultrafiltreeritud vadakproteiinitoote ja hüdrolüüsitud vadakvalgu isolaadi vahe?

[SKG 98]

What is Cross-filtered whey protein?

In this process whey protein isolate is made by ultra filtration of sweet dairy whey which is a by-product of cheese making. The latest technology uses a series of filters, a process known in the industry as cross or ultra filtration. As the whey passes through the filters fat and lactose are removed to leave protein in liquid suspension.

The liquid is then dried and instantised for easy mixing. The whole process is cold which helps prevent any damage occurring to the protein. This is why it is labeled as “undenatured”. This process yields a whey protein with 0.1% milk fat, to which 0.4% lecithin is added to make supermix or instantised whey protein isolate. This makes an isolate that is low in sodium and very easy to mix. Lecithin is a natural plant derivative that helps create healthy blood fat ratios. Our own Boomers 100% Whey Protein Isolate is produced by this technology.

What is hydrolysed (or hydrolyzed or pre-digested) whey protein?

Hydrolysed whey protein has been treated with enzymes to break the protein down into smaller peptides and amino acids. All hydrolysed protein tastes absolutely foul, very much like vomit. The very bitter taste comes from the high percentage of peptides and amino acids particularly arginine. The percentage of whey hydrolysed varies from 5% to 25%. The higher the percentage, the more amino acids are isolated and the more bitter it will taste, it is also the most expensive form of any whey protein.

If a supplement does contain hydrolysed protein it should be labeled to show both the percentage of whey actually hydrolysed.

Specialized sports/athetics nutritional programs have used hydrolysed whey protein to increase the blood levels of peptides and amino acids within a very short time to stimulate protein synthesis. Some studies show that when hydrolysed whey protein is combined with L-Leucine some increase in protein synthesis is observed. There are products available that contain these but they have a strongly bitter taste. This plus the very high cost drastically limits their use.

Hydrolysed whey also contains little or none of the original macropeptides such as glycomacropeptide and beta-lactalbumin found in the cheese whey. For this reason the hydrolysed protein is used in medical applications such as enteral tube feeding because they limit the risk of allergic reactions. Some babies are allergic to some whey fractions and one way to limit this risk is to hydrolyse the protein. This breaks down the protein macropeptides that may provoke the allergic response. For healthy people the macropeptides make whey naturally easy to absorb.

In practice, there is no measurable difference between the muscle-building results you will achieve with hydrolysed and other whey proteins.

http://www.wheyprotein.com.au/info_FAQ_WheyProtein.aspx

[kristen. 8]

tänud

[Low Protein Forever 26]

tänud

Kuidas siis erinevus on eesti keeles öelduna?

Ma ise küll aru ei saand.

[kristen. 8]

Kuidas siis erinevus on eesti keeles öelduna?

Ma ise küll aru ei saand.

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