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Yak Whey Protein Powder

Yak Whey Protein Powder

Description:Whey protein, also known as whey powder, known as the king of protein, is a protein extracted from milk. It has the characteristics of high nutritional value, easy digestion and absorption and contains a variety of active ingredients. It is recognized as one of the high-quality protein supplements for human body.

Other information

Functional features:
Whey protein has the highest nutritional value
Firstly, among all kinds of proteins, whey protein has the highest nutritional value. Generally speaking, the protein with complete types and contents of essential amino acids and can provide the protein needed by the human body can be called high-quality protein, also known as complete protein. Essential amino acids refer to amino acids that are necessary for human body but cannot be synthesized by itself and must be taken from food. Among plant proteins, only soybean protein belongs to complete protein, while soybean protein lacks methionine and needs to be complementary with cereals, and the absorption of soybean protein is lower than that of high-quality animal protein. Whey protein belongs to high-quality complete protein and is also an animal protein. It contains 8 essential amino acids of human body, and the ratio is reasonable, which is close to the demand ratio of human body. It is the essential essence of human growth, development, anti-aging and other life activities.
Whey protein is easily digested and absorbed
Whey protein and casein in breast milk contain 60% and 40%, so the feces of infants who drink breast milk are softer and less. In addition, whey is rich in cysteine and methionine, which can maintain the level of antioxidants in the human body. Many experimental studies have proved that taking whey protein concentrate can promote humoral and cellular immunity, stimulate the human immune system and prevent the occurrence of chemically induced cancer. Therefore, whey protein is a very good protein to enhance immunity.
The content of fat and lactose in whey protein is low
Whey protein is low in fat and lactose, but it contains β- Lactoglobulin α- Lactalbumin, immunoglobulin, and many other active ingredients. It is these active ingredients that make whey protein have many health functions beneficial to human body, so it is considered to be one of the high-quality protein sources needed by human body.
Sports nutritional value
The ideal exercise protein should meet these criteria:
There is a good balance between essential amino acids and non essential amino acids;
The content of branched chain amino acids is rich;
Low fat cholesterol content.
Whey protein has the above advantages.
Whey protein and immunity
Whey protein is rich in glutamine precursors such as glutamate, which provides raw materials for gluconeogenesis, maintains glutamine level and protects immune cell function. In addition, lactoferrin and globulin in whey protein have antibacterial and antiviral effects.
Whey protein and free radicals
In whey protein α- Lactalbumin, bovine serum protein and lactoferrin are rich in cystic acid residues. They can safely pass through the digestive tract and blood flow, enter the cell membrane, reduce to two cysteines, synthesize GSH, maintain the level of GSH in cells and tissues, so as to enhance the antioxidant capacity of the body, improve muscle endurance and work ability, and delay the occurrence of fatigue.
Muscle growth
During exercise, we need to consume more protein to delay or build muscle. Whey protein is especially rich in branched chain amino acids, which can prevent muscle decomposition and promote muscle synthesis. It is also very beneficial to repair sports injuries.

Range of application

In the food industry, whey protein has many unique functional characteristics (such as solubility, water holding water absorption, gelation, adhesion, elasticity, whipping foaming and emulsification). Rational use of these functional characteristics can greatly improve the quality of food, so it has also been widely used. Frozen food
For example, in the production of cold drink ice cream, as a cheap protein source, it can also be used to replace skimmed milk powder and reduce the cost of products. Its good emulsibility is very beneficial to the viscosity and freezing of ice cream mixture system. Especially in low-fat products, it can greatly improve the taste and texture. In high-grade ice cream, it is not only an excellent substitute for milk powder, but also gives ice cream a very fresh milk flavor.
Baked goods
For example, whey protein can be used in the production of bread, cookies and cookies to increase the volume of bread, improve the moisture content and make the bread softer, especially adding whey protein concentrate with low calcium content. In the cake system, using WPC instead of egg can improve the hardness and viscosity of protein paste, so it can prevent the escape of CO2 produced by bulking agent. In the processing of cookies and soft cookies, WPC can not only be used as a substitute for eggs, but also be used to improve the color and chewability of full-fat and low-fat cookies. It is a very economical source of milk solids.
Fermented dairy products
Whey protein is also used in the production of fermented dairy products such as yogurt. The commonly used low salt whey protein will not affect the fermentation and flavor, but also play a good role, that is, it can slow down the stratification of yogurt and the precipitation of whey within the shelf life. After proper heat treatment, the yogurt fortified with WPC has higher viscosity and better water holding capacity. It can also reduce the damage of gastric acid to probiotics and lactase and enhance the activity of intestinal enzymes.
Meat products
Adding whey protein can promote the combination of protein and water in meat, and help meat products form colloid and reshape. Adding whey solution containing more than 10% protein to ham sausage can control the loss of water and fat and prevent increasing the weight and flavor of cooked meat products during cooking. Adding whey protein to sausage can help emulsify the fat and prevent fat separation and aggregation.

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