9 types of protein reviewed

[Shredded]

TDS:The only studies i've seen on fast and slow acting proteins have been on milk proteins which everyone has seen.I believe the absoprtion rate is related to the proteins density(molecular weight) I've never seen a protein density chart.Muscle mama could be right if the faster the protein is absorbed the more protein synthesis is stimulated,but I've never seen any real proof of this and I don't think that's a factor in BV ratings.

[-TDS-]

I with that Shredded, I wouldn't be surprised if AR is largely determined by a factor like MW, and I've never seen a chart either.

I have seen information that in the same way that the "slow" proteins are anti-catabolic, the "fast" proteins can be anabolic through hyperaminoacidemia. But I agree again, this is probably more speculative and it doesn't directly connect to BV ratings.

[Shredded]

PS claims that whey has over a 100 BV rating is impossible

[MuscleMama]

*sigh*

It's so difficult sometimes to explain what you mean via typing on a computer screen.

Sorry if my words didn't powerfully convey my thoughts. 'Twas not my intention to confuse you.

Very briefly (and hopefully without further confusion): BV (Biological Value) of a protein is the percentage rate of the amount of protein that actually gets absorbed and utilized by the body.

(Better?)

~ MuscleMama ~

[Shredded]

Originally posted by MuscleMama
*sigh*

It's so difficult sometimes to explain what you mean via typing on a computer screen.

Sorry if my words didn't powerfully convey my thoughts. 'Twas not my intention to confuse you.

Very briefly (and hopefully without further confusion): BV (Biological Value) of a protein is the percentage rate of the amount of protein that actually gets absorbed and utilized by the body.

(Better?)

~ MuscleMama ~

That is the definition of BV Sometimes it's hard for me to understand what's being asked too

[MuscleMama]

Right, that IS what BV is. So, you understand what I'm saying now? No more confusion?

(Whew!)

Now shut up and TRAIN,
MuscleMama

[Shredded]

Originally posted by MuscleMama
Right, that IS what BV is. So, you understand what I'm saying now? No more confusion?

(Whew!)

Now shut up and TRAIN,
MuscleMama

Yes.I understand what you meant

[MuscleMama]

COOL!

[HiVol]

You shouldn't even be wasting your breath on something so outdated as BV. Do some research on 'net nitrogen utilisation' and you'll find its the measure that's relevant for BBrs.

[MuscleMama]

HiVol:

Yes, we know all about net nitrogen utilization - that's nothing new. However, BV is still useful. Just because something new comes along doesn't necessarily mean you ditch all past information.

~ MuscleMama ~

[4banger]

The BV is the amount of nitrogen used for tissue formation divided by the amount of nitrogen absorbed from food times 100, it is a percentage so it can never be greater than 100%.
Egg has the highest BV wich is just about 100%. It has nothing to do with the rate that the protein is absorbed (how fast).

[Steve]

Originally posted by 4banger
The BV is the amount of nitrogen used for tissue formation divided by the amount of nitrogen absorbed from food times 100, it is a percentage so it can never be greater than 100%.
Egg has the highest BV wich is just about 100%. It has nothing to do with the rate that the protein is absorbed (how fast).

cool!

Now back to my original question.....I know that whey protein is faster absorbed than ..say cassein protein. Can anyone (who knows about this stuff) please post a list of the order of the rate of asorbtion....??

I guess it's like this...
1. whey
2. albumin
3. soy
4. cassein

Is that about right?

And then where do beef, chicken and fish come into this equation?

Steve

[4banger]

Quoted from a Muscle media magazine...
Top is faster


Whey Hydrolysate
Whey Isolate
Soy
Egg
Milk protein isolate
Meats
Cassein

They didn't specify separate types of meats so I think they probably have a similar absortion rate.

This shows how BV is not related to absortion rate, the BV of soy is around 74 and it digests faster than egg protein wich has a BV of 100.

[MuscleMama]

4banger: Actually, it CAN be higher than 100 percent, as is whey protein. It's too complicated to go into here, but it IS correct. (Very briefly: It's because of not only the BV but the nitrogen retention – and formulated results – as well.)

Steve: I've already answered that.

Get huge,
MuscleMama

[Shredded]

Originally posted by MuscleMama
4banger: Actually, it CAN be higher than 100 percent, as is whey protein. It's too complicated to go into here, but it IS correct. (Very briefly: It's because of not only the BV but the nitrogen retention – and formulated results – as well.)

Steve: I've already answered that.

Get huge,
MuscleMama

No that's incorrect companies claiming that whey has a BV of over a 100 are either manipulating the numbers for marketing purposes or are confusing BV with a different method of determining protein quality.Absorbing more than 100 percent of anything simply doesn't make any sense think about it