Horleys Ice Whey 1.3kg
$109.95
$79.99
ICE Whey Technical Bulletin
Not all Whey Protein Isolate (WPI) is created equal. There are several different types processes employed by dairy manufacturers to produce WPI. In all cases, ultra-filtration processes are first used to manufacture whey protein concentrates (WPC's). Once dried, WPC powders can contain up to 80% protein, but typically still contain 5-7% fat and similar quantities of lactose. Further processing is required to produce whey protein isolates with over 90% protein content and little or no lactose and fat.
The commonly used commercial processes are:
- Cation Exchange
- Anion Exchange
- Microfiltration
Ion Exchange
In ion-exchange processes the overall electrical charge on the whey proteins is manipulated by adjusting the pH of liquid whey protein concentrate. The pH manipulation does not charge lactose, fat and other unwanted substances present in the whey. The charged whey is passed through ion exchange columns of the opposite charge, which bind the whey proteins, but not uncharged lactose and fat etc. These are washed away leaving a very pure whey protein product that is virtually fat and lactose free.
Subsequent pH adjustment reverses the charge on the protein and releases it from the ion exchange columns. It can then be evaporated and dried to produce a high quality powder containing over 90% protein.
In Cation Exchange processes, the protein becomes positively charged and is bound to negatively charged columns. In Anion Exchange the reverse happens.
Microfiltration
As the name suggests this is a filtration process. Unwanted milkfat is retained on a microfiltration membrane, while the valuable whey proteins pass through. This is a similar process to ultra filtration but employs a coarser filter.
Whey Protein Composition
Whey contains a number of distinct proteins (see below). These vary in size, nutritional value and biological activity. Both the source of the whey used (cheese, lactic casein, rennet casein etc) and the method of manufacture employed (cation exchange, anion exchange, microfiltration), determine the relative proportions of the various microfractions present in a WPI.
Typical Microfraction Composition of Different Whey Protein Isolates
|
Cation Exchange WPI |
Anion Exchange WPI |
Micro-filtered WPI |
a-Lactalbumin |
18% |
5-10% |
19% |
ß-Lactoglobulin |
69% |
40-50% |
46% |
Glycomacropeptide |
0% |
15-25% |
17% |
Immunoglobulin G |
5% |
0.2-2.0% |
4% |
Bovine Serum Albumen |
2% |
0.5-1.0 |
8% |
Lactoferrin |
1-3% |
0.2% |
1-3% |
Proteose Peptone |
1-1.5% |
4.5% |
n/a |
The biggest variation between isolates produced by different manufacturing processes is seen the content of ß-Lactoglobulin, a-Lactalbumin and Glycomacropeptide. Cation exchange processes preferentially isolate ß-Lactoglobulin and do not retain significant amounts of GMP. Anion exchange and microfiltration processes retain significant amounts of GMP, but much less ß-Lactoglobulin.
As the branch chain amino acid content of the microfractions varies (refer table below), the BCAA content of WPI varies with the process employed to produce it. As ß-Lactoglobulin has the highest BCAA content (18% more than a-Lactalbumin), WPI produced by cation exchange technology has the highest BCAA content.
Branch Chain Amino Acid (BCAA) Content of Major Whey Microfractions
|
ß-Lactoglobulin |
a-Lactalbumin |
Glyco-macropeptide |
BCAA content |
25.3% |
21.4% |
21.5% |
Research has determined BCAA’s to be the key amino acids involved in the synthesis of muscle protein and the provision of energy during exercise. Horleys believe that the high BCAA content of cation exchange WPI, as used in Horleys ICE Whey, is preferential for athletes and body builders looking to maximise their muscle mass gains.
ICE WHEY (Cation Exchange Whey Protein Isolate (90%), Hydrolysed Whey Protein Isolate(5%)), L-Glutamine, Flavour, Thickener (415), Sweetener (955 - Sucralose)
Gluten Free Containes MILK and SOY (soy lecithin is used to instantise the whey proteins) Certified HALAL
You can use ICE Whey 60 minutes prior to a training session (made in water) to deliver circulating amino acids to working muscle. If you only want to use one serving per day, then the best time is to consume one serving immediately after your workout (within 30 minutes and preferably in milk, a low acid fruit juice or sports drink) to flood recovery pathways and ignite muscle repair and growth. To fully saturate muscles with the necessary nitrogen needed for tissue synthesis, ensure that you are consuming small, regular quantities of protein from a variety of plant and animal sources (up to a maximum of 2g of protein per kg of body weight per day).
ICE Whey is ideal for specialist strength and power athletes and those with intensive training and competition schedules who need fast recovery
Highly suitable for individuals with lactose intolerance
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