Whey Hydrolysate

Whey Hydrolysate : how and from are they obtained?

When we talk about whey peptides or WPH, we refer to products obtained by a process called hydrolysis or pre-digestion and chemically performed by means of enzymes, thereby reducing the number of bonds that hold the amino acids together to form a protein and to produce peptides that can be formed from two or more chains of amino acids up to a maximum of about 10.

The smaller the number of amino acids that make up the peptide, the faster it passes the digestive system, causing the infusion of plastic nutrients into the blood at a much faster rate than any other type of protein, used in sports nutrition.

Hydrolyzed proteins can be obtained from both whey isolate and concentrates, the best are obtained from Wpi, because this type of protein material, although it has a lower concentration, whereas extraction methods are particularly rich in undenatured amino acids and whey is produced only by gravity mechanical filters and without the use of acidic substances, attacks the crystalline structure of the nutrient and reduces its metabolic availability.

Key Features of Whey Hydrolysate

In the meantime, let’s remember one thing that is very difficult to find, even if it exists, but has almost prohibitive prices: dietary supplements that are made 100% from this type of nutrients for two basic reasons:

• As already mentioned, they reach retail costs of up to 50 euros per kilogram.
• They have a rather bitter taste, which makes their absorption less pleasant.

However, there are also significant positive properties that undoubtedly affect the results in the gym, but also a factor related to digestion. In the post-workout phase, by taking a dose of these supplements, you provide your body with very high amounts of amino acids that can and will be used in a very short time, to trigger and support protein turnove, which ultimately leads to the growth of your muscles.

In addition, it is a nutrient with a very low or even completely free lactose content, and in fact there are no intestinal swelling or meteorism, disorders that are rather common in other types of protein matter. Even with regard to the presence of gluten, almost all these supplements do not contain lipoprotein, which more and more often leads to intolerances or even allergies.

Differentiation of the different hydrolyzed proteins on the market

This type of food supplement is not all the same and must be shifted according to two different characteristics, namely origin and hydrolysis method. However, let us proceed step by step:

• Cie said they can be obtained from both isolates and concentrates, but the best of all are the first, as they contain lower amounts of sugar, fats and gluten, while the latter (WPH-C)although they maintain a certain degree of biological activity they still contain "impurities";
• It is necessary to check which substances were used to carry out hydrolysis, whether acids, alkalis or enzymes. In the latter case, you need to deal with a macronutrient of truly top quality. It also explains why you can find some products for 35 euros per kg, while others for more than 50 euros per kilo.

If you do not find specific information on the label for a particular product, you can contact the manufacturer directly and ask how many percent of the peptides are present and how high their molecular weight is to determine what the supplement consists of. This last aspect is very interesting and determines the actual absorption rate, which is in any case between 10 and 25 minutes. The lower the Dalton, the unit of measurement for the mass of atoms, the faster the entry into the bloodstream.

Why take whey hydrolysate and not directly amino acids?

So far, we have practically talked about a kind of product that contains small chains of amino acids and not real proteins, and said that the fewer these chains, the higher the release rate. At this point, an attentive reader could make the following observation: "Why take WPH-I and not directly amino acids"? A fair question, and the answer is very simple. Without going into the specific details of this rather complex mechanism, we will simply say that peptides can use preferred traces to be absorbed, while amino acids in free form cannot.

How to use hydrolyzed proteins

Given the very high cost, it is advisable to take this type of product only where there is a real need, and therefore in the morning for breakfast and immediately after training. In both situations, the metabolism is freed from nutrients. To avoid muscle catabolism, it must therefore be replenished in a short time, with a supplement that releases plastic substrates into the blood after just a few minutes.

However, all this is not enough to fully exploit the anabolic potential of hydrolyzed proteins. In fact, it is also necessary here to transport the nutrient in the tissue. For this purpose, you can add carbohydrates such as Vitargo, which cause a massive insulin surge and, due to the hypoglycemic power of insulin, cause the sudden transition of amino acids from the bloodstream to the cells.

Hydrolyzed proteins in summary:

• They are not real proteins, and peptide sets consisting of no more than 10 amino acids each;
• They are by far the most usable "protein raw material" for the body;
• They have a fairly bitter aftertaste that allows you to judge the actual presence of peptides.
• Those obtained from WPI are even better than the others and free of impurities;
• Ideal after training or for breakfast;
• They have much higher costs than the others.
• They are absorbed better than the free amino acids themselves.