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Whey Protein
Whey protein is derived from milk and contains all essential and non-essential amino acids. It has a higher biological value than any other form of protein. Biological Value (BV) is essentially a measure of how much of a given protein the body will retain and utilize. Using the BV scale whey protein has the perfect score of 100, so if you were to consume 25g of whey, your body would utilise and absorb 25g of protein. Additionally, whey is very fast digesting which means that the body can breakdown the protein into amino acids very quickly and utilise it straight away.
From a sports nutrition perspective there are two commonly available types of whey protein; concentrate and isolate. Typically products that contain mainly whey protein concentrate will be between 65%-80% protein, with the higher protein content being a key factor in determining the quality. A whey protein isolate is further filtered than the concentrate with more of the fat and lactose removed. Products made from isolate will be higher in protein (85-90%) but will cost more due to the additional manufacturing process. To process the raw material, it is passed through a complicated series of filters (ultra/cross micro filtration filters). As the sweet dairy whey passes through the filters fat and lactose are removed to leave a concentrated protein in liquid suspension. The liquid concentrate is then dried and instantised with lecithin for easy mixing. The whole process is carried out without the use of excess heat which helps prevent any damage occurring to the protein. There is an alternative method of manufacture which is called ion-exchange whey in which sweet dairy whey is combined with a chemical resin in large reaction vessels. The vessels are charged with electricity and the resin bonds to selected protein. The resin and protein are then removed from the vessels and the charge is reversed to leave only the protein. The process yields a very high protein percentage but unfortunately the harsh process leaves behind many beneficial protein fractions. The process is therefore inferior and in our opinion, products where this process has been used are be avoided. Hydrolysed, or pre-digested whey protein is protein that has been treated with enzymes to break the protein down into smaller peptides and amino acids. All hydrolysed protein generally tastes bitter as a function of the high percentage of peptides and amino acids. The degree of hydrolysis varies from about 5%-30%. The higher the percentage the more hydrolysis that has taken place and the more bitter it will taste. The complexity of this process means that it is also the most expensive form of any whey protein. Here at Reflex Nutrition we use a very special 30% DH material in our Instant Whey and Growth Matrix but also apply a closely guarded process to conceal virtually all of the bitter taste. In sports nutrition hydrolysed whey protein is used for the sole purpose of flooding the body with peptides and amino acids in a very short time with the aim of stimulating protein synthesis. |
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VOUCHER CODE  Free copy of Octobers edition of Health & Fitness with all orders over £20 - Use Code HFMAG at the checkout Would you or someone you know like a free copy of the latest edition of the female magazine which this month focuses on getting the most out of your workouts and is accompanied by nutrition, general health issues, gym fashion and feature articles. This offer is open to anyone who makes a purchase from the site. Simply enter HFMAG into the promotional code box in the checkout and we'll include a copy with your order. We've got 100 copies to give away, so be quick! Protein TestingBy testing every batch of whey protein or protein powder focused product that we produce, we have literally set a new global standard in the sports supplement industry.
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