Not sure which forum to post this in. I would have posted in the "Nutrition" forum before (more useful IMHO, Bobo)...

Anyways, I'm still learning all the basics about metabolism, but what I was wondering was what actually causes a protein to be slower absorbing (i.e. egg) vs fast absorbing (i.e. whey isolate). Concerning carbs; I know about the glycemic load's effect on insulin, and how basically for carbs, the longer the glucose chain is, the lower the GI is because it takes time to release the glucose from the chain. Is it a similar mechanism in the case of proteins? i.e. the longer the protein chain, the slower absorbing it is (sans insulin effects of course). Or do proteins work in a completely different way?

Thanks!