Milk protein: a sustainable energy source!

Milk contains approximately 6.25% protein, which is of very good quality from a nutritional point of view, with a high content of essential and branched-chain amino acids.

Milk proteins are mainly differentiated into two large groups:

  • Casein: Caseins account for 80% of the protein content of milk and include k-casein, α-casein and β-casein.
  • Serum (Whey): they account for 20% of milk proteins and are α-lactalbumin, β-lactoglobulin, Immunoglobulin, lactoferrin and lactoperoxidase.
  • Milk whey proteins, although found in a lower percentage, are absorbed more quickly than casein, producing a rapid but short increase in plasma amino acids. On the other hand, the caseins are retained coagulated in the stomach and are emptied more slowly, due to this, the amino acids are slowly and continuously incorporated into the circulation.

The combination of casein and whey protein provides different absorption rates producing different effects in the body.

Casein: it is the most abundant protein in milk, it also contains calcium, phosphorus and other micronutrients such as iron, zinc or copper. Its digestion is slow and sustained, its amino acids are released for a long time, since when the casein reaches the stomach, the micelles precipitate due to the acidity of the gastric juices, forming clots. The increase of amino acids in the plasma is slow but the levels remain high for a longer time.

For this reason, caseins combat muscle destruction or catabolism that occurs, for example, after intense training or other catabolic situations such as fasting.

Whey proteins: Whey protein resists stomach acidity very well and passes without precipitating to the intestine, producing a more rapid increase in the concentration of amino acids available in the blood, which is why it is considered a fast-digesting and high-quality protein. quality. This rapid increase in amino acids in the blood has been shown to stimulate protein synthesis.

And not only does it have incredible benefits for the body, but we can also use it as an industrial instrument, let’s see the following experiment.

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