Don’t want to go through the hassle of finding different types of protein for different times of the day? Then a protein matrix/blend is a good option. Protein Blends conveniently include different protein sources (e.g. whey protein and casein protein) to provide a sustained protein release.
Common protein types used in blends include:
Whey protein isolate (WPI): Contains a high percentage of protein (>90%) and is virtually lactose, fat and cholesterol free. WPI contains a high concentration of branched chain amino acids.
Whey protein concentrate (WPC): WPC has a high biological value, but contains more fat and lactose than WPI. It has a protein content of 70%-80% and is also rich in branched chain amino acids.
Casein protein: Casein is a slowly-absorbed protein source that provides a sustained release of amino acids into the bloodstream over a longer period of time.
Egg protein: Egg whites contain all nine essential amino acids. In addition to proteins, other nutrients found in the egg white are riboflavin, niacin, folate, vitamin B12, calcium, iron, copper, zinc and sodium.
Soy protein: Soy protein is isolated from soybean. The soybean is a legume that contains no cholesterol and is naturally low in saturated fats and contains all nine essential amino acids. Soy protein is a good source of protein for vegetarians.
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