Milk proteins. Protein in dairy products

Among all the components of animal products, milk proteins are particularly prominent. These components are superior in properties to those of eggs, fish and even meat. This fact will please many. After all, about four people get less protein. It is worth considering this substance more carefully.

Where are more proteins?

Conventional cow milk is the main source of several types of protein: serum - globulins and albumins, as well as sodium caseinate. In 100 milliliters of this product contains 3.2 grams of the useful component. Of these, 3 to 6% is globulin, 10 to 12% is albumin, 80 to 87% is 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 concentrate of milk proteins, which is made from whey under industrial conditions, contains up to 90% of proteins. Apply similar products as a basis for the production of infant formula, as well as sports nutrition. Concentrate of whey proteins can be purchased. However, most often it is implemented informally without proper documentation or exclusively in bulk.

Whey protein

Milk proteins obtained from whey are balanced by amino acid composition. Therefore, they can be used as food. Rapidly digested digestive system of serum lactalbumin. An hour after the use of a similar product, amino acids are already available to all organs that need them.

Whey protein composition

Of all the food components, this amino acid composition is the most approximate to the components of the human muscle tissue. Whey protein has a high anabolic ability. In addition, the component has a larger number of amino acids with branched chains. Among them - valine, isoleucine and leucine. They are also called BCAA. These components play an important role in the process of building muscle tissue. As a result, a vicious circle is formed. BCAA stimulates protein synthesis. But they also take an active part in the construction of 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 the metabolic processes that allow you to quickly break down the internal and subcutaneous fat. In addition, whey protein helps normalize the 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 anti-stress drug. Of course, do not think that this substance acts as a sedative and can prevent the onset of an emotional outburst. Not at all. According to the research, lactoalbumins help to lower the level of cortisol - the main stress hormone, and also increase serotonin - a hormone of joy. This is what minimizes the level of stress that inevitably comes after haste, conflict, a 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 components of milk protein. However, it takes more time to digest it than to other species. Of course, this does not mean that casein is a heavy product. Just for its splitting the body needs more resources and forces. It should be noted that the gradual digestion of this component ensures a uniform supply of amino acids to the blood. As a result, the amount of these substances is maintained at the required level of about six hours. That is why such milk proteins are an excellent product for feeding children at the age of five months.

How to improve the assimilation of casein?

When the dairy products are sour, when lactose (milk sugar) is converted to lactate (lactic acid), calcium caseinate is folded and eventually turns into free protein. In this case, another process is taking place. Calcium gradually disconnects from casein, is attached to the acid, thus forming lactate, and is precipitated. As a result, digestibility increases significantly. Protein in dairy products, for example, in curd, kefir and yogurt, is much more effectively absorbed. In this case, such food has a greater advantage over cow's milk.

Combination of milk protein with other

Milk protein, the composition of which you now know, is perfectly combined with other types of protein. This product has a significant surplus of methionine, a sulfur-containing amino acid. In this case, in the protein of legumes, this substance is not enough. Such products lack tryptophan. 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 are dairy and vegetable proteins. The latter are found in potatoes, nuts, buckwheat, cereals.

Facts About Milk Proteins

Products that have been fortified with KSB (whey protein concentrate) have a unique biological and nutritional value. Inclusion of such food in the diet helps to increase the protective functions of the body and its resistance to adverse effects. This significantly improves the psychological balance and performance.

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 excludes flatulence and other abnormalities.

It is worth remembering that KSB is hygroscopic and perfectly absorbs odors. Therefore, the product should be stored in a dry place at a temperature not higher than 29 ° C, and also at a relative humidity of not more than 65%.