Hydrolysed
Whey Protein DH12
DISCONTINUED
Amino
Acid Profile Nutritional
Info Molecular
Weight Profile
This
HWPI DH12 is one of three hydrolysed whey proteins that MyoPure
can offer you at present. For a comparison of MyoPure's
hydrolysed whey proteins and for suggested use
, click
here. For more information about hydrolysis, click
here.
This stock is sold out.
| |
Hydrolysed Whey Isolate DH12 |
$68.95/kg |
|
Amino
Acid Profile
Amino
Acids per 100g Protein
Branch
Chain Amino Acids |
| Isoleucine |
5.2g |
| Leucine
|
12.0g |
| Valine |
5.4g |
| Other
Essential Amino Acids |
| Lysine
|
10.4g |
| Methionine
|
2.6g |
| Phenylalanine |
3.7g |
| Threonine |
5.2g |
| Tryptophan
|
2.1g |
|
|
| Other
Amino Acids |
| Alanine |
5.7g |
| Arginine
|
3.3g |
| Aspartate
|
11.7g |
| Cystine |
3.0g |
| Glutamate
|
16.8g |
| Glycine
|
2.1g |
| Histidine
|
1.9g |
| Proline |
4.7g |
| Serine |
4.0g |
| Tyrosine
|
3.8g
|
|
Nutritional
Information
(As per the manufacturers product specificatons)
A high quality whey protein hydrolysate produced in New
Zealand by controlled enzyme treatment of whey protein isolate
to produce amino acids, peptides and polypeptides. The whey
protein base 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.
| Typical
Composition |
Protein
(Nx 6.38)
|
(As
is) 86.9%
(Dry basis) 90.1% |
| Moisture |
4.0% |
| Fat |
3.1% |
| Minerals, vitamins, etc |
3.3% |
| Lactose |
1.3%
|
| Typical
Physical Properties |
Colour
|
Cream |
| Flavour |
Clean |
| Solubility |
95% |
| pH(5%
at 20¼ C) |
7.5 |
| SDS
Page Analysis |
Residual
ß-lactoglobulin
|
<10% |
Peptide
Profile
| Absorbance
from Molecular Weight Profile |
>
20,000 daltons
|
25.8% |
| 10,000
- 20,000 daltons |
12.0% |
| 5,000
- 10,000 daltons |
21.4% |
| 1,000
- 5,000 daltons |
7.3% |
| 500
- 1,000 daltons |
14.1% |
| <
500 daltons |
19.4% |
| Typical
Molecular Analysis |
Amino
nitrogen
|
1.1% |
| Total
nitrogen |
13.5% |
| AN/TN |
8.0% |
| Degree
of hydrolysis |
12.7% |
| Molecular
weight average (Dalton) |
3300 |
| Free
amino acids |
2.2% |
| Typical
Mineral Analysis |
Calcium
|
40mg/100g |
| Sodium |
1300mg/100g |
| Potassium
|
25mg/100g
|
| Chloride
|
100mg/100g
|
| Phosphorus |
280mg/100g |
| Magnesium |
3mg/100g |
| Typical
Microbiological Estimates |
Aerobic
Plate Count (cfu/g)
|
<1,000 |
| Salmonella
(/750g) |
Absent |
| Yeasts
and moulds (cfu/g) |
<50 |
| Coliforms
(/g) |
Not
Detected |
| E.
Coll. (/g) |
Not
Detected |
| Coagulase
Positive Staphylococci (/g) |
Not
Detected |
| Listeria
species (/50g) |
Absent |
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.
