the art of protein - Agropur Ingredients August 2017 - 4

the benefits of

blending proteins
Proteins are designed differently. They vary in color,
function, nutrition, performance and taste. As the proteinfortified market moves mainstream, these attributes, along
with availability and economics, should be considered
when developing new foods and beverages. This is
especially true when targeting an "excellent" or "high"
source of protein claim, which is possible when a product
serving contains 20% of the Daily Value of 50 grams of
protein, or 10 grams. In many instances, blending proteins
is a formulator's best bet.
High-quality proteins, also known as complete proteins,
are those that are readily digestible in a form that can
be utilized by the body. They contain all of the dietary
essential amino acids in quantities that correspond to
human requirements.
Further, proteins have different rates of digestion. This
contributes to the unique function that an individual protein
has on the body.
"Combining a faster-digesting protein such as whey protein
with a slower-release protein such as casein provides a
sustained anabolic effect, in which amino acids are not only
spiked rapidly in the blood stream, but also are sustained,"
says Aaron Martin, R&D Nutrition Innovation Manager at
Agropur Ingredients and a Certified Sports Nutritionist.
"This means more amino acids are taken up by the muscle,
leading to greater protein synthesis for longer periods. This
can result in greater strength and muscle gains."
Such a whey protein and casein blend is naturally found
in milk at a favorable ratio of 80% casein to 20% whey;

however, a balanced 50/50 ratio is best in sports nutrition
products. These products typically blend whey protein
concentrate or isolate with casein sources such as milk
protein isolate or micellar casein.
This combination is also effective when blended with egg
albumen, a medium-release protein. Research suggests
that the most balanced blend is 50% casein, 40% whey
protein and 10% egg protein. Other medium-release
protein sources include beef and chicken protein isolates.
Such medium-digesting proteins help differentiate protein
blends. Key consideration for including these animal
proteins include label claims such as halal, kosher and
vegetarian, as well as, in the instance of egg, the inclusion
of an allergen.
Non-animal complete protein blends are possible when
grains and pulses are combined. A powerhouse blend
may include pea protein isolate, rice protein isolate,
quinoa and buckwheat. Quinoa is recognized as a
complete protein, which enables this blend to deliver all
essential amino acids. The sensory attributes of many
non-animal proteins limits their inclusion levels when used
alone. Combined, higher protein contents are possible.
Research shows that the greater the variety of amino
acids and digestion rates, the more effective the
protein-enriched product will be in contributing to
strength and muscle gains. Agropur Ingredients works
with a portfolio of protein ingredients and can assist
with identifying the perfect blend for an application
and producing the custom solution for commercial
manufacturing operations.


Table of Contents for the Digital Edition of the art of protein - Agropur Ingredients August 2017

the art of protein - Agropur Ingredients August 2017 - 1
the art of protein - Agropur Ingredients August 2017 - 2
the art of protein - Agropur Ingredients August 2017 - 3
the art of protein - Agropur Ingredients August 2017 - 4
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