In the last twenty years the only protein supplement containing milk protein that was on the market was the calcium caseinate. We did not have much
choice as is the case now. Nowadays, with the growing popularity of supplements made from whey, caseinate are old and no longer fashionable. Indeed, nutritional supplements made from whey have greatly advanced through improved extraction processes. It was the same for casein have also benefited from these developments. There are now more than our basic caseinate, preparations of higher quality and not misleading, based on micellar casein or of isolates from milk proteins (MPI).
The price trend was also reversed, casein now costs more expensive than whey. It may also be a cause of great success and hype around the whey the companies that sell supplements have any effect on interest in selling the cheapest to produce and can pay big dividends. This document therefore presents the casein at its proper place. I hope it will help you better make your choice and you will find in all these preparations can be complex.
[...] Given the potential beneficial effects on health of soy protein and its components, it seems worthwhile to incorporate soy in our nutritional plan. Further studies are still needed to determine the precise role of soy protein and its various compounds. The supplements made from soy protein In terms of price, they are quite variable depending on the brand and packaging. In France, there are few soy supplements; it has a bad reputation among consumers of nutritional supplements. The packages are often small amounts that the price per kilo. [...]
[...] The manufacturing process of isolates of soy protein makes it possible to keep intact and preserve the active substances such as isoflavones and thus enjoy the benefits of "health" of soybeans. Production of concentrates and protein isolates from soybean Among the substances containing vegetable proteins, there are three types of products: flours, concentrates and isolated. This is the case of soybeans. The defatted flour It initially produces flour 50% of protein from soybeans. The process begins by cleaning seed followed by shelling. [...]
[...] The calcium caseinate is lower quality compared to preparations or micellar casein protein isolate milk containing a protein that has not lost biological activity and digestibility. Isolates of milk protein are mixtures of the two milk proteins (casein and whey). They combine the advantages of the biological properties of the two proteins. They are usually concentrates more than 85% protein and retain the same ratio between casein and whey milk. It looks like what the casein and how does it taste? [...]
[...] In terms of the quality of the protein casein, comparing casein and whey using indices that measure the quality of a protein, we realize that the casein is slightly lower than the whey. For example, the biological value of casein is 77 while the whey is over 100. As for pdccas, they are roughly equivalent. PROTEINS BV PDCCAS Whey Egg Milk Casein Wheat Is this a reason to consume only the whey? No. Depending on when and what needs to be casein which prevails on whey and vice versa. [...]
[...] In terms of biological values, the soy protein achieved a score of 74, fairly close to the casein but far behind the egg (100) and whey 104). For PDCCAS, soybeans reached a maximum score ( 1.0 ) such as whey, egg and casein while the beef reaches 0.92 and wheat only What does it mean? The soy proteins are good nutrition, provide a good profile of amino acids and are ideal for our organization. The attack cons of soy protein The protein powder soy has a bad reputation among consumers of nutritional supplements because it comes just as a plant source that imagines incomplete and inferior. [...]
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