Molkenprotein (Whey) vs. Casein (engl.)

FTW · Verfasst am: 22.08.05 | 00:49 Titel: Molkenprotein (Whey) vs. Casein (engl.)

Whey is derived as a natural byproduct of the cheese-making process. Whey is made up of many subfractions that attribute to overall health. Some of the components include: â-lactoglobulin and á-lactalbumin, which are smaller proteins that make up 70-80 % of whey, Bovine serum albumin, the immunoglobulins, glycomacropeptide, lactoferrin, lactoperoxidase, and proteose peptones. Whey is generally high in the BCAAs too, which is one reason Whey is considered the ideal Post-Workout protein. Specifically â-lactoglobulin is the rich source of BCAAs, and is the allergenic Protein in whey.

The biggest problem most have with WPC occurs in those that are lactose intolerant. Besides that, this is an ideal entry level protein; however, it does contain less Protein per gram than the isolates contain (70-80% vs. 90-96%). What the WPC sacrifices in Protein per gram, it makes up with the benefits to immunity and overall health that come from having most of the Whey components.

The isolates sport a much higher Protein per gram content than the concentrates in addition to the low fat and lactose content. There are two main types of isolates: cross flow microfiltration (CFM) and ion exchange. Ion exchange is formed from a WPC that has been run through an ion-exchange column.

The Protein per gram is higher than CFM, but it loses the immune boosting compounds; specifically, it is low in glycomacropeptides, lactoferrin, and lactoperoxidase. The chemicals used in ion-exchange also denature some of the proteins and Amino acids. On the flip side, CFM sacrifices the highest possible Protein for the immune boosting benefits. CFM entails low temperature microfiltration using high tech ceramic tiles to separate the proteins while retaining the vital subfractions. Isolates are a great choice for high quality protein, but the price is nearly double the concentrates which can sway your opinions to and fro.

Although characterized by a bitter taste, hydrolyzed Whey is a good addition to your Protein powder. While it’s not the main source of your protein, it is a wise addition because the hydrolysis process breaks the proteins in smaller groups called peptides. Ultimately, these tiny chains get absorbed much more efficiently in the stomach. The proteins are partially pre-digested, which accounts for the effective absorption.

Casein is the predominant Protein in milk; milk is actually about 80:20, casein:whey. Casein is more suited for your Meal replacements because it has a slower absorption rate than Whey and keeps Amino acid levels constant over a long period of time rather than spiking the concentration for a brief interval.

Casein is considered to be anti-catabolic, which translates to preventing muscle breakdown due to the sustained release. Calcium caseinate is said to be one of the lower quality caseins, although they all are effective proteins. Micellar Casein is the natural form of Casein in milk and has a more effective time release than other caseins. Amino acid concentrations have been elevated for as long as 7 hours after ingestion. If you’re thinking of the perfect bedtime snack, a micellar casein Protein will do the trick. Amino acid levels will stay elevated throughout the night despite the 8 hour fast (give or take) you go on. The slow release can be attributed to the unique gel it forms in the gut—slowly absorbing for the duration. Micellar is separated from milk via ultrafiltration without the use of chemicals. In addition, the Casein in milk Protein isolate and micellar is said to be identical. Casein is the ultimate Protein for an MRP and as a bed-time snack.

Quelle: bulknutrition.com