Hydrolyzed Whey Isolate Ultra Grade
- 04-11-2007, 02:39 PM
- 04-11-2007, 08:36 PM
I would like some info on this I made a custom blend of your other hydrolyzed whey. Any info and advice on this would be great.
- 04-12-2007, 09:42 AM
Very good! Thanks for the update!
04-12-2007, 01:43 PM
04-13-2007, 10:26 PM
Just wanted to know how much better this is then your regular Hydrolyzed, I guess the measurement is in weight. And about how many grams would I need to take post workout if I used just this?
04-14-2007, 07:22 PM
- 5'9" 160 lbs.
- Join Date
- Oct 2004
- Rep Power
- Lv. Percent
How do you de-bitterize it and does it affect the amino acid content?
MOTIV8 II Challenge
-=The Big Squirrel Nut Swingers=-
04-17-2007, 12:18 PM
04-18-2007, 08:22 PM
this process does not effect the amino acid structure or content at all.
04-18-2007, 09:45 PM
Could you give me a number of daltons for the whey hydro ultra and high grades?
04-20-2007, 11:19 AM
04-20-2007, 11:22 AM
04-21-2007, 09:30 AM
04-21-2007, 02:36 PM
AN/TN is a ratio used all the time to gauge the enzymatic process of hyrolysis of proteins.
AN stands for amino nitrogen and TN stands for total nitrogen. not to completely confuse anyone and i will try to explain it as easy as i can. hydrolysis is the process breaking peptide bonds into smaller bonds (di and tri peptides, etc.) when this process happens a new amino group is released. this increase of amino groups increases amino nitrogen. AN divides by TN to give you the ratio number. this number essentially is an estimate of the degree of hydrolysis of that protein.
i hope that made sense. most proteins out today that say they are 100% hydrolyzed, hell i see it all the time, are very much misconcieving the public. they neccessarily are not telling a lie, but they are not telling the full truth either. when they say 100% hydrolyzed, they mean there are not other proteins added, but who cares if it is 100% hydrolyzed, what matters is to what degree is it hydrolyzed.
in the market most "hydrolyzed" proteins i see retail around 8% AN/TN, on a higher end a good general hydrolyzed protein is around 12-15% AN/TN and the sky is the limit from there.
now granted my explanation leaves a lot to be desired as in leaving much out of the equation and more goes into it than just above. but it is a good start, none the less for our needs.
04-23-2007, 08:52 AM
Thanks, I have become accustomed to looking for Daltons/MW and Peptide Length as my Qaunitative (SP) standards for a WPH.
05-16-2007, 08:38 PM
How many grams of this would be recommended PWO, I have read something like 15-20.
05-17-2007, 12:37 PM
Doug is on vacation but I will try to get an answer posted for you ASAP, thanks B!
05-17-2007, 01:29 PM
06-04-2007, 06:47 PM