By the method used to run an amino acid assay, the amide group on glutamine is sheared off during the breaking of peptide bonds, changing the glutamine into glutamic acid. They are not the same thing…but by an amino acid assay, glutamine always shows up as glutamic acid. Unfortunately, it doesn’t help that the body…
Since all amino acids found on any of the naturally occurring food proteins are of the L-form and are bound together on the protein chain via peptide bonds, it would be impossible to convert any of the L-amino acids to a D-form without first tearing apart the protein during processing so that the amino acids…
D and L refer to the confirmation, or orientation, of molecules that make up amino acids that form proteins. While amino acid confirmation is difficult to determine in a lab, biological systems such as the human body are able to easily differentiate these two forms and will only use amino acids in the L-conformation to…
There is very little difference between an MPC and an MPI—If both are truly filtered products…ultrafiltration, microfiltration, etc. A truly filtered MPI (90% protein dry basis—about 86% protein “as is” basis) contains a higher protein content than an MPC 80 (80% protein minimum “as is” basis) or MPC 85 (82.5% protein minimum “as is” basis).…
If you’re confused, you’re not alone! When speaking of protein contents, the only protein content (powder or liquid) that should concern a food processor is the “as is” protein content. Many protein manufacturers try to make their protein powder compositions look better by providing a “dry basis” protein content – the percent of protein based…
At the moment, we do not. We have, however, held discussions about such products and may do so in the future. We know how to make such products but would need to purchase additional equipment to do so.
In most cases, yes, you can use MPC/MPI to replace casein and/or caseinates in food formulations. Obviously, since MPC/MPI forms water dispersions that are most similar in appearance to calcium caseinate, one can easily substitute MPC/MPI into any calcium caseinate application. Usually, substituting MPC/MPI for calcium caseinate will result in an improvement in food product…
Casein is manufactured by adding acid to warm skim milk. As the pH of the skim milk lowers to the range of 4.2 to 4.6, the casein precipitates out of the skim milk as a curd. The casein curd is then washed repeatedly with acidified fresh water to “purify” the casein (wash away unwanted, occluded…
No. The metabolic benefits attributed to micellar casein consumption will not automatically transfer over to casein/caseinate consumption. As stated in the response above, many of the digestive enzymes are site specific and require a certain structure to perform. Acid casein and/or rennet casein have already been precipitated as a curd from milk as part of…
Casein in its micellar form is a unique molecular structure. When we consume micellar form casein, a “bolus” (a large curd) is formed in our stomach as the micellar casein reacts with gastric juices in the stomach. The bolus takes on a unique structure also. Our stomachs and upper intestines produce enzymes to help speed…