Among all the components of animal products, milk proteins are especially prominent. These components are superior in properties to the proteins of eggs, fish and even meat. This fact will please many. Indeed, out of about four people, three do not get enough protein. It is worth considering this substance more carefully.
Where are more proteins?
Ordinary cow's milk is the main source of several types of protein: whey - globulins and albumin, as well as sodium caseinate. 100 milliliters of this product contains 3.2 grams of beneficial ingredient. Of these, 3 to 6% are globulin, 10 to 12% are albumin, and 80 to 87% are 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 milk protein concentrate, which is made from whey under industrial conditions, contains up to 90% of proteins. Apply similar products as the basis for the production of infant formula, as well as sports nutrition. You can purchase a whey protein concentrate. However, most often it is sold informally without proper documentation or exclusively in bulk.
Whey protein
Milk proteins derived from whey are balanced in amino acid composition. Therefore, they can be used as food. It is quickly digested by the digestive system of serum lactalbumin. An hour after eating a similar product, amino acids are already available to all the organs that need them.
Whey Protein Composition
Of all the food components, this amino acid composition is closest to the components of human muscle tissue. Whey protein has a high anabolic ability. In addition, the component has a larger number of branched chain amino acids. Among them are valine, isoleucine and leucine. They are also called BCAAs. 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 are actively involved in building 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 helps normalize blood levels of lipoproteins and cholesterol, and also 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 reduce the level of cortisol, the main stress hormone, as well as increase serotonin, the hormone of joy. This is what helps to minimize the level of stress that inevitably occurs after a hurry, conflict, hard working day, excessive physical exertion, and so on. In other words, whey protein can improve the quality of life.
Casein
This component is one of the constituents of milk protein. However, it takes longer to digest than other types. Of course, this does not mean that casein is a heavy product. Just for its splitting, the body needs more resources and strength. It should be noted that the gradual digestion of this component ensures a uniform intake of amino acids in the blood. As a result, the amount of these substances is maintained at the required level for about six hours. That is why such milk proteins are an excellent product for feeding children at the age of five months.
How to increase the digestibility of casein?
When souring dairy products, when lactose (milk sugar) turns into lactate (lactic acid), calcium caseinate coagulates and eventually turns into free protein. At the same time, another process proceeds. Calcium is gradually disconnected from casein, attached to 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.
The combination of 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. Moreover, in the protein of legumes this substance is not enough. Tryptophan is lacking in these foods. While in dairy products, this substance is abundant. Therefore, a good combination is a combination of soy and whey protein.
There are other combinations. Perfectly complement each other milk and vegetable proteins. The latter are found in potatoes, nuts, buckwheat, and cereals.
Milk Protein Facts
Products that have been enriched with KSB (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 eliminates flatulence and other disorders.
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%.