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Protein |
Type:
Protein |
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IONIC EXCHANGE WHEY
This is a rather complicated and costly process to use and relatively only a
very few number of companies in the world have the actual technology to use this
type of processing. The beneifts of this form of processing are that it allows
you to determine the exact fraction you require and achieve very low levels of
fats, carbohydrates and lactose that may not be beneficial to the end product.
During this processing method weak dilution of hydrochloric acid (HCL) are used
(about the same HCL as in your own stomach) to break bonds between the resins
(positively charged) and the electrical charge. The proteins being negatively
charged are therefore attracted to the resins whereas the water, lactose,
minerals and fat are not attracted and are left behind. The pH level does not
fall below 4.6 and so the protein is not denatured. After the HCL has been added
to release the bonds, sodium is normally added to increase the pH level to a
neutral taste. Some whey uses a potassium salt to raise the pH level to a
neutral taste. If this were not done then the protein would taste very bitter,
acidic and unpleasant to taste. Those interested in bodybuilding competitions
and are dieting to very low body fat should avoid ion exchange whey with added
sodium unless a potassium salt is used as this can cause water retention and a
higher appearance of body fat than is actually there. Once the protein is in
liquid form it is dried. At this point too much heat could damage the protein
and a cold spray drieing technique should be used.
With this form of processing it is possible to control the amount and
quantities of protein fractions. Often ion exchange whey is high is BLG,
probably not the best choice of protein fraction as it is quite prone to causing
allergic reactions.
There is a little research to suggest that there is an increase in protein
absoprtion when using ionic exchanged whey. An ion exchange whey protein is
classed as a Whey Isolate with a protein percentage of 90% or above. A good ion
exchange whey protein will generally mix very well and if any lumps exists in
water, leaving to stand for about five minutes should see them dissolve. Often
leaving a slightly bitter or tinny taste in the mouth after consumption.
There are 4 calories for every 1g of protein.
COMPETITIVE SPORTS
It is generally considered that those athletes competing in extreme sporting
conditions such as bodybuilding competitions, boxing and serious sprinting etc,
may wish to steer clear of liquid protein drinks, meal replacements or weight
gainers two weeks or so prior to a competition. This purely and simply is to do
with the sodium content of many of these products. When trying to appear more
muscular or bring down bodyweight stored body water can cause some problems.
Techniques such as sodium depletion and carb loading are critical to the
competing athlete and the sodium content of these liquid foods may be
unbeneficial at these stages of contest preparation.
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