Hydrolyzate
A hydrolyzate is the product of hydrolysis . Protein hydrolyzates are often used in sports and sports medicine. The "free" amino acids contained in it are more easily absorbed by the body than the proteins themselves, thus accelerating the supply of nutrients to the muscle tissue. In biotechnology , protein hydrolysates are also used as a nutrient medium for cell cultures in fermentation .
Protein hydrolysates from wheat
Protein hydrolysates from wheat are mostly broken down enzymatically (“pre-digested”) and also have the advantage of faster absorption compared to wheat protein itself. The higher costs of the protein hydrolyzate are accepted because muscle hypertrophy is prevented. The digestive problems with wheat protein observed in some people can be partially minimized if protein hydrolyzate from wheat is consumed instead.
Individual evidence
- ↑ Anssi H. Manninen: Protein Hydrolysates in Sports and Exercise: A Brief Review. In: Journal of Sports Science and Medicine. Volume 3, 2004, pp. 60-63 ( jssm.org PDF).
- ↑ Madhavi (Soni) Ummadi, Mirjana Curic-Bawden: Use of Protein Hydrolysates in Industrial Starter Culture Fermentations . In: Vijai K. Pasupuleti, Arnold L. Demain (Ed.): Protein Hydrolysates in Biotechnology . Springer Netherlands, 2010, ISBN 978-1-4020-6673-3 , pp. 91-114 .