What are Hydrolysed Proteins?
Today, we have four ways to get amino acids into the bloodstream:
1) Whole Food Proteins i.e. Meat 2) Intact Protein Supplements i.e. Whey Protein 3) Free Form Amino Acids i.e. L-Glutamine, and 4) Hydrolysed Proteins (Manninen, 2002). Protein can be hydrolysed meaning digest or breaking down, larger proteins into smaller pieces, producing small chains of amino acids called peptides, which are then able to get into your blood stream much more rapidly, enabling your muscles to begin rebuilding quickly.
Hydrolysed Proteins are rarely used within most protein powders, due to the high cost in manufacturing them and the bad taste they give. The few products that do use them can be expensive and get away with not stating how much they use, as well as not stating the quality of hydrolysed protein. The consumer can end up with low amounts, of a low quality, hydrolysed protein powder and an empty wallet to show for it. A good hydrolysed protein has 3 things going for it:
1. Low Molecular Weight Profile
The most important indicator of a good or bad hydrolysed protein is shown in its molecular weight. The lower the molecular weight, the better it is, as the peptides are smaller, making it quicker and easier for your body to absorb them and trigger protein synthesis. For instance whey protein isolate has an average molecular weight of about 25,000-30,000 Daltons. In contrast, the average molecular weight of PeptoPro® is less than 1000 Daltons, our Hydrolysed WPI is 1400 and our Hydrolysed Casein is 2930 Daltons. Can you see the difference?
2. Moderate to High Degree of Hydrolysis
The degree of hydrolysis represents the percentage of peptide bonds available to a particular enzyme that have been broken. The degree of hydrolysis ranges from around 5% to 30%. Bitter taste is a trait of hydrolysis and bitterness increases with the degree of hydrolysis.
3. Great Sports Nutrition Profile
Over 90% protein and less than 1% fat and carbs. PeptoPro® is a slight exception in that it has a protein level of approx 85%. However its moleculur weight profile is so amazingly small it just doesn't matter.