Protein Experts

[Canadian Bodybuilding]

Can someone answer me the following questions?

What are the different types of protein available in isolate format? I've seen stuff like ion exchange, micro filtered....

What's the difference and are there any other types?

Also is this process done at the manufacturer and sold to supplement companies or are the supplement companies processing it further to produce these types thus resulting in more expensive protein?

[Baconbits]

http://www.bodybuildingforyou.com/protein/whey-protein-processing.htm

Here's a link that might help explain everything for you

[small_guy]

here is a decent link- you have to scroll down a bit till you find whey info

http://www.bodybuilding.com/fun/protein5.htm

[Ritch]

My question to you would be why are you seeking an isolate? Are you lactose intolerant?

[Freebsd1977]

My question to you would be why are you seeking an isolate? Are you lactose intolerant?

Well said, I prefer whey blends due to the fact that each type of protein acts differently and at different timetables. For example, I eat everynight a half-cup, about 125 ml, of cottage cheese about an hour before I go to bed. That way I know my muscles will have enough casein protein (which takes twice as long to digest) during the night long sleep food starvation.

:puff

[Canadian Bodybuilding]

http://www.bodybuildingforyou.com/protein/whey-protein-processing.htm

Here's a link that might help explain everything for you

Great info. Thanks. I'll post it up here for future reference :)

How Whey Protein is Made


Ever wonder what all the gibberish means when you read the ingredient details on all types of whey protein supplements?
I sure did. Hydrolyzed whey, CFM whey, ion exchange whey... It sure made no sense to me, when I have no clue what these
processing methods meant! Well, that was a long time ago, until I decided to figure out what all these meant, and
did some digging.

Whey Protein Basics
There are two main components of milk protein: 1) casein and 2) whey protein. Most of whey protein come as a byproduct
of cheese production. When milk is treated to cause a shift in pH, the casein coagulates and separates, and raw whey
is the stuff left uncurded on top of the casein. Its then collected and undergoes various processing steps, and these
processing steps are what determines the quality of the whey protein end product.

During the processing, fat and lactose are filtered out to make a lower fat, lower carbs, and higher concentrated
protein powder. The protein content can range from 35% to 95% in whey protein. Obviously, the higher the protein concentration,
the more processing (filtering) is needed, leading to higher costs as well. Generally, when its greater than 88% protein
concentration, its considered WPI (whey protein isolate) , and less than that, its considered WPC (whey protein concentrate).During filtration, low molecular weight compounds like lactose, minerals, vitamins are removed,
and the protein becomes concentrated. After filtration, the protein is pasteurized, evaporated, and then dried. The drying is done at low temperatures to avoid denaturing the whey protein.

Pretty simple so far, right? Good. Microfiltration, Ultrafiltration, and Ion exchange Whey Protein. The two basic methods used to process whey protein are 1) microfiltration and Ultrafiltration and 2) ionexchange.We'll leave microfiltration and ultrafiltration for later on, lets chat a bit on ionexchange whey protein first.

Ion Exchange Whey Protein

Ionic exchange processing involves separating proteins based on their electrical charge. 2 chemical are used to
achieve this: hydrochloric acid and sodium hydroxide. The electrical charge on the proteins attaches them to the resins
in the reaction vessel.

Ion exchange processing costs only about 1/5 as much as setting up microfiltration. However, because of the chemical
reagents used, pH sensitive fractions are damaged and some amino acids are denatured. Some components that become denatured
are:

- glycomacropeptides (GMPs - biologically active
- proteins, positive effect on the digestive system, antiviral activity, improved calcium absorption and enhanced immune function
- immunoglobulins - antibodies (immune boosting)
- lactoferrin - lactoferrin makes up about 0.5% - 1% or less of whey protein derived from cows milk (mothers milk will contain up to 15% lactoferrin). (has anti-viral, anti-microbial, anti-cancer and immune modulating/enhancing effects)
- some alpha lactalbumin - contains a large amount of essential and conditionally essential amino acids.

As you can see, alot of good stuff is lost with the ion exchange process. This loss in various components results
in higher concentration of other fractions such as beta-lactoglobulin, which is quite stable.One benefit of ion exchange processing is that the end product has less fat and lactose compared to ultrafiltered proteins, and this is a heavily marketed ploy to get consumers
like you and I to buy these, despite the disadvantages of this process as stated above. Well, at least now you know!

Microfiltration vs. Ultrafiltration

So in part 1, we looked at ion exchange processing of whey protein. The other type of processing method involves microfiltration and ultrafiltration. Micro and ultrafiltration are quite similar. The main difference between them is the average pore size of the membranes.
Microfiltration membranes are about one micrometer, which is very small. Ultrafiltration membrane is about 4 times smaller than microfiltration, at about 250 nanometers (or 0.25 micrometer).

Cross Flow Microfiltration Whey Protein

Cross Flow Microfiltration (CFM) is higher in quality compared to ion exchange. As mentioned in part 1, the chemicals used
in ion exchange denatures some proteins and amino acids. However, CFM process yields slightly lower concentration
of protein, where natural ceramic filters are used to separate whey protein from the protein solution. Undesirable components
such as fat and lactose are filtered out. The particles are separated based on their molecular size and shape.
The key advantage of this processing method includes:

-minimal denaturing of protein
-preserved protein microfractions
-better amino acid profile
-separation of protein without the use of heat or chemicals
-CFM whey protein contains more calcium and less sodium does not damage the many immune boosting components (ie: alpha lactalbumin, immunoglobulins, and GMPs)
-CFM whey has the highest level of undenatured protein available.

One major disadvantage of CFM whey isolate is that it costs about twice as much as a whey concentrate! If you're rich,
that's not a big deal, but for the rest of us folks, its a big deal!

Hydrolyzed Whey Protein

Hydrolyzed whey (or whey protein hydrolysate) is usually a whey protein isolate that have had some of its amino acid
peptide bonds broken enzymatically into shorter chains of aminos. This leads to better absorption in the stomach.
However, hydrolyzed whey isn't all the popular because of its horrible taste. The hydrolysis process makes the whey
taste bitter. The level of hydrolysis determines the bitterness of the protein - more hydrolyzed whey will taste more bitter.
Generally, hydrolyzed whey protein supplements will be no more than 20% hydrolyzed, as this costs the manufacturer
extra money, and also makes the whey taste worse.

Unfortunately, you'll never know what percent the protein is hydrolyzed, as the makers will never put it on their label.

Advantages of Hydrolyzed Whey:

-The most digestible whey protein for human consumption
-Partially pre-digested for better absorption by humans
-Protein molecules are split into smaller group called peptides

While hydrolyzed whey has many desirable qualities, you're unlikely to find any whey protein supplement that is mass
marketed that contains a high percentage of hydrolyzed whey - only because marketing to the masses, the supplement companies
worry more about taste than effectiveness. I'm sure we can say that for many end users as well. Some protein supplements contains some hydrolyzed whey; however they don't tell you how much.

[Ritch]

What I would do if I were you is just buy the least expensive whey you like. The one that you disgest well and agree with the taste. For me it`s just a whey protein concentrate, specifically: ultra filtered whey protein concentrate, microfiltered whey protein isolate, micellular caseine. Of course since the ratio`s aren`t labeled it`s most likely min 80-90% concentrate, then small tiny doses of the others which to an untrained makes a person think they`re getting all the high quality stuff. So if you`re not lactose intolerant, just get a plain whey protein conentrate. Shouldn`t cost you over $50 I acutally pay $40 for my 5 lbs right now at the supp store!

Sure it`s not the fastest when you "need" the fastest, nor the slowest when you need the slowest. But it`s gets the job done. Plus to me the cost is not justefied from the much, much more expensive whey`s.

Having experimented with an isolate for 3 months used in post workout drink with fast acting carbs, I never saw a difference it made, so went back to plain concentrate. Although on paper it would say otherwise, it just dosen`t happen in real life. Having worked in a few supplement stores myself, I never saw the difference it made on the people who bought the higher priced proteins.

I have yet to try the slow release proteins like before bed, I simply take about 30 grams worth with 2 tables spoons of natural peanut butter to slow down absorption. I did try muscle milk for a while before bed, maybe a month or so and didn`t see any difference. I forget the protein pofile, but believe it was a slow release formula.

Just my take on protein, hope it can help you make a better choice.

[Gettin'r'round]

www.proteinfactory.com they sell all kinds of whey