2013年6月24日星期一

Whey Proteins - Which is Better; Isolate or Concentrate eobd2

Whey is one of two major sources of protein found in milk and makes up around 20% of the protein in Cow's milk, by weight (the other is casein, which makes up 80%.). Up until the mid 1970's, eobd2 the whey constituent of milk was considered a waste product from the manufacture of cheese, and was simply discarded. It wasn't until modern filtration processes became available in the 1980's that the full nutritional value of whey protein became apparent. Whey protein is comprised of four major and six minor protein fractions. The major protein fractions in whey are beta-lactoglobulin, alpha-lactalbumin, serum albumin and immunoglobulins. Along with the minor fractions, each of these fractional components that make up whey have been shown to have extraordinary effects on preventative health, health maintenance and recovery. From health issues as diverse as gut integrity and motility,eobd2  immune function and support, cancer, cardiovascular VAG IMMO Emulator health and performance enhancement; whey protein's spectrum of established benefits is unrivaled.

The two most common whey protein supplements are whey protein concentrate (WPC) and whey protein isolate (WPI). WPC is produced by a process known as ultrafiltration, a low temperatureeobd2  process that uses pressure and a porous membrane to separate the fat and lactose from untreated sweet whey. This produces a product with approximately 78-83% protein, 6-8 % fat and 4-6% lactose. To produce WPI, WPC is further processed using either cross-flow microfiltration (CFM) or microflitration (MF),
Auto key blanks both of which further separate whey protein from fat and lactose using high-tech ceramic filters. This produces a WPI comprised of approximately 90% protein, <1% fat and <1% lactose. A third process known as Ion-Exchange can also be used to produce WPI, but this method is now considered obsolete due to the effects of the harsh treatments involved, denaturing the native protein fractions.

Whilst WPI is marketed as a superior product to WPC, in most respects it is actually inferior due to its significantly lower levels (WPC contains up to 800% more) of a group of bioactive compounds known as 'growth factors' (IGF-1, IGF-2, TGF-B, PDGF and FGF). These growth factors are contained within the fat globule membrane of whey, but the further filtration required to produce WPI, also removes these beneficial fat globules in order achieve a fat content of less than 1%. Oral absorption of growth factors has been well documented and they have been shown to help improve wound healing as well as various afflictions of the gastrointestinal tract. They are also thought to exhert an anabolic effect if whey consumption is high enough.

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