Whey Protein

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Protein provides amino which is essential for the body and used as the foundation for the formation of muscle, but not all of the same protein. The protein in milk is casein and whey. Both of these milk proteins are both sources of essential amino perfect, but they differ in one important aspect, namely in terms of speed to digest.

Whey protein has the characteristics of fast to digest, so the plasma amino increasing rapidly in the body. Whey also contains high amounts of leucine, an amino acid that is a potential to stimulate protein synthesis. Protein whey protein synthesis is very nice enlarge rapidly, but the positive effect is short-lived. Consuming whey repeatedly be able to keep the number of amino acids in the blood. Meanwhile, casein can increase blood amino which is in the long term. And capable of producing a 34% reduction in protein breakdown.
Whey and casein better together. Because whey rapidly increases protein synthesis and casein prevent protein breakdown in the body, a combination of both would be ideal.

Whey and the use of casein. Science shows that the speed of protein digestibility is an important tool protein balance. Whey protein synthesis provides preparation quickly while casein protein provides a continuous supply of long for muscle growth. Based on the different characteristics of this, whey and casein can be used separately and combined to obtain a unique biological function.
Whey can undergo denaturation by heat at a temperature of 65C. After experiencing a denatured protein that remains soluble whey 0.5-0.7%. The main proteins that are included in this group are lactalbumin and lactoglobulin. Lactalbumin (C72H112N18O22S) is an important protein in whey protein which amount to 15% of the whole protein and is the second largest component after casein. This protein contains the amino acid tryptophan is high (7%). Lactoglobulin (C628H1002O09N160S5the amount of 5%, easily dikoagulasikan by hot and rich in SH groups, so that the heating after experiencing protein denaturation, SH groups be easily removed.


Daftar Pustaka :
Kosasih, Henny, dan Ingrid Suyanto, 2002, Penelitian Laboratorium: Isolasi Kasein dari Susu Sapi dengan Menggunakan Enzim, halaman 2-9, Chemical-Engineering Department, Faculty of Engineering, Widya Mandala Catholic University Surabaya

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