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Amino
Acid Profile
Nutritional Info
Molecular
Weight Profile
WARNING:
This is an advanced supplement. It has a bitter taste
but will significantly boost recovery from intense workouts.
MyoPure
HCP is a high quality moderately hydrolysed caseinate that
is rich in low molecular weight peptides. 62% of these peptides
have a molecular weight less than 1500 daltons. Unlike calcium
caseinate which is slowly digested, HCP is rapidly digested.
More
about hydrolysis...
| |
Hydrolysed casein protein |
$49.50/kg |
 |
Hydrolysed
Casein Protein vs Hydrolysed Whey Protein Isolate
Hydrolysed casein protein (HCP) has much lower fat (0.9%
vs 3.1%) and lactose (0.2% vs 13%) compared to hydrolysed
whey protein isolate (HWPI). HCP has a inverted U-shaped
molecular weight profile whereas the molecular weight profile
for the HWPI is U-shaped. They both have similar levels
of sodium and potassium. There is some evidence that HCP
may be superior to hydrolysed whey protein isolate HWPI
in promoting both fat loss and muscle gain. It may also
be useful in other applications, which require a rapidly
digested protein.
Suggested
use: Demling
and DeSanti (2000) compared a casein hydroylsyate to
a whey hydrolysate in overweight men on a high protein (1.5g/kg
excluding supplementary protein) hypocaloric diet (80% of
maintenance calories) combined with resistance training.
They found superior fat loss and lean muscle mass gains
with the casein hydrolysate. Men on the diet lost an average
of 2.5kg fat with no lean mass gains. Whey hydrolysate supplementation
produce an average fat loss of 4.2kg, lean mass gain of
2kg and a strenght increase of 29%. Supplementation with
hydrolysed casein protein produced an impressive 7kg
loss in fat mass, 4kg increase in lean tissue mass
and a 60% increase in strength. The researchers concluded
that the "… significant difference in body
composition and strength is likely due to improved nitrogen
retention and overall anticatabolic effects caused by the
peptide components of the casein hydrolysate."
To
take advantage of these benefits HCP can be either subsituted
for or combined with HWPI in the recovery formulation described
here.
The supplementation regimine used in the Demling and DeSanti
study was was 70-75gm of HCP in two servings 8-10 hours
apart.
Taste:
The taste is BITTER. How bitter? Well…Taste
is awfully subjective. Beer tastes absolutely horrible the
first time most people try it. Some of us soldier on and
learn to savour the subtleties of 'bitter'. Cigarettes are
another good (or that bad) example. I don't find the taste
particularly offensive and neither do others. However, some
just can't stand the taste. You have been warned; if you
are unsure ask for a sample before ordering.
Like
all our 100% pure products MyoPures' hydrolysed casein is
100% pure and contains no additives or flavorings of any
kind.
| |
Hydrolysed casein protein |
$49.50/kg |
|
Amino
Acid Profile
Amino
Acids per 100g Protein
Branch
Chain Amino Acids |
| Isoleucine |
4.4g |
| Leucine
|
9.0g |
| Valine |
6.3g |
| Other
Essential Amino Acids |
| Lysine
|
7.5g |
| Methionine
|
2.7g |
| Phenylalanine |
5.3g |
| Threonine |
4.0g |
| Tryptophan
|
1.4g |
|
|
| Other
Amino Acids |
| Alanine |
2.9g |
| Arginine
|
3.4g |
| Aspartate
|
6.4g |
| Cystine |
0.3g |
| Glutamate
|
21.1g |
| Glycine
|
1.7g |
| Histidine
|
3.0g |
| Proline |
10.4g |
| Serine |
5.1g |
| Tyrosine
|
5.2g
|
|
Nutritional
Information
(As per the manufacturers product specificatons)
A
high quality milk protein hydrolysate produced in New Zealand
by controlled enzyme treatment of casein to produce amino
acids, peptides and polypeptides. The casein protein base
material is highly nutritious. Since the enzyme treatment
is a mild and carefully monitored process, the essential
amino acids remain intact and the protein remains high in
quality. This bland hydrolysate is designed to provide a
range of peptides and oligopeptides and have good emulsification
properties.
The product has excellent nutritional properties and very
good emulsification properties with a low flavour profile
and low lactose and fat.
| Typical
Composition |
| Energy |
1589k/100g |
Protein
(TNx 6.47*)
|
(As
is)91.3%
(Dry basis) 94.8% |
| Moisture |
3.6% |
| Fat |
0.9% |
| Ash |
4.2% |
| Lactose |
0.2% |
| *Note.
The nitrogen factor increases as a function of the
degree of hydrolysis to compensate for the decreased
proportion of nitrogen in a small peptide or amino
acid compared to the protein. |
| Typical
Physical Properties |
Colour
|
White |
| Flavour |
Clean
and bland |
| Solubility |
95% |
| pH(5%
at 20¼ C) |
7.5 |
| Absorbance
from Molecular Weight Profile |
>
20,000 daltons
|
4.8% |
| 10,000
- 20,000 daltons |
13.8% |
| 5,000
- 10,000 daltons |
17.8% |
| 2,000
- 5000 daltons |
25.7% |
| 500
- 2,000 daltons |
22.1% |
| 200
- 500 daltons |
7.3% |
| <
200 daltons |
8.4% |
| Typical
Molecular Analysis |
Amino
nitrogen
|
1.2% |
| Total
nitrogen |
14.3% |
| AN/TN |
8.0% |
| Degree
of hydrolysis |
9.0% |
| Casein
Phosphopeptide |
16% |
| Free
amino acids |
6% |
| Typical
Mineral Analysis |
Calcium
|
22mg/100g |
| Sodium |
1500mg/100g |
| Potassium
|
6mg/100g
|
| Typical
Microbiological Estimates |
Standard
Plate Count (1g)
|
<1,000 |
| Salmonella
(750g) |
Absent |
| Yeasts
and moulds (1g) |
<10 |
| Coliforms
(1g) |
Not
Detected |
| E.
Coll. (1g) |
Not
Detected |
| Coagulase
Positive Staphylococci (1g) |
Not
Detected |
Quality
Assurance
Strict quality control procedures are enforced during manufacture.
The manufacturing environment is also subject to regular
monitoring and control. Final product is sampled and tested
for chemical sensory and microbial parameters using internationally
recognised procedures.
