Generally, the smaller the peptide (measured in Daltons), the easier the protein is to digest and absorb.
Hydrolyzed proteins also owe their popularity to the fact that, as compared to standard proteins, they are less susceptible to denaturing (a process by which the proteins are broken into structures that the body cannot easily digest).
However, an innovative hydrolyzed protein blend called Actinase? could be changing all of this for the better. Denatured proteins are difficult to digest and difficult to metabolize. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. They should be aware of the source and quality of the protein, as well.
The type and grade of protein determines how well the body will digest and assimilate it.e. Today, however, the subject has become more complex, especially with respect to protein. The Nutrition Facts panel on product labels does not reveal the grade or even the type of protein used. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Whey can be used with fruity flavors because of its compatibility with acidulants such as citric acid and malic acid. Most proteins on the market fall into this category. As such, more people than ever before are reading the Nutrition Facts panel on product labels to truly understand what is in their food[i].
However, where one problem has been solved, another has emerged. Though the specific type and grade of protein used in a product is not captured on the Nutrition Facts or Supplement Facts panel of a product, it is an important distinction. Because of its molecular structure, Actinase is very dense. Forty grams of Actinase can be dispersed in less than three fluid ounces of water, with a viscosity no thicker than tomato juice. Manufacturers may use whey, soy, caseinate and other protein types to fortify their products with protein. In other words, Actinase allows manufacturers to add more protein to their product without adding the thickness (or, viscosity) normally associated with protein fortification. Hydrolyzed proteins are derived from complete proteins oftentimes through an enzymatic process of breaking down the tyvek paper protein into smaller constituents called peptides. It is also good news for consumers who want to ingest a good source of protein, but not necessarily taste it, since Actinase has a neutral taste and aroma.