Protalyn®

What Is Protein And Do Humans Need It?

The word protein comes from the Greek word proteios. Proteins were first discovered and named by the Swedish chemist Jons Jakob Berzelius in 1838.

Proteins are organic compounds of amino acids arranged into a linear chain and joined by peptide bonds. These peptide bonds are formed between the carboxyl and amino groups of adjacent amino acid residues. A gene’s sequence fully defines a protein’s amino acid sequence. This gene is encoded in the genetic code specifying 20 standard amino acids.

Many proteins are enzymes that can catalyze biochemical reactions and are crucial to human metabolism. Before this process can occur, these proteins must be broken down into free amino acids, so your protein source must be digested and assimilated easily.

The following nine amino acids are essential for humans: phenylalanine, valine, tryptophan, threonine, isoleucine, methionine, leucine, histidine, and lysine. They are called essential not because they are more important but because our bodies cannot produce them, making it essential to obtain these nine from the diet.

In addition, the amino acids arginine, cysteine, glycine, glutamine, proline serine, and tyrosine are considered conditionally essential, which means they are not generally required in the diet but must be supplied exogenously to specific populations that do not synthesize them in adequate amounts. The rest are called non-essential because our body can synthesize them.

The bottom line is that Protein is essential to human life; it cannot be sustained without it. The higher the protein quality, the less you need — that is the key to the protein game.

How Much Protein Do You Need?

The U.S. Food and Drug Administration recommends that protein make up 10 percent of your total calories daily. Since protein has 4 calories per gram, a 2,000-calorie diet would allow for 50 grams of protein. Meanwhile, the national average consumption of protein is about 90 grams daily. However, athletes need more protein than the average human. Scientists have determined that an athlete (depending on the sport) needs about 1.5 grams per pound of body weight (2.2 grams per kg).

Why did we develop Protalyn®?

Dr. Golini saw a need for a high-quality protein process that was 100% made in the USA. Quality is critical; consistently meeting label claims, taste, and mixability are non-negotiables.

How Is Protalyn^® Made?

To produce superior finished goods in any process, you must begin with the highest-quality ingredients. You’ve heard this one many times before, but it is worth repeating: “Garbage in, Garbage Out.” You will get a low-quality finished product if you start with low-quality raw materials.

Protalyn® is the process and can be made into any protein source over 65%.

• Whey protein concentrate
• Whey protein isolate
• Pea protein
• Soy protein
• Grain protein
• Bean protein
• Casein
• Milk proteins

Example of Protalyn® WPI or WPC Process:

Liquid whey is immediately loaded into temperature-controlled stainless steel transfer tanks (temperature-controlled) and moved into our sister State-of-the-art filtration and processing plant.

Next Step:

1. Clarification Process (this step removes cheese fines and residual fat)
2. Neutralization Process (this step neutralizes the mix if acidic. pH needs to be adjusted
3. Concentration Process (this step removes excess water to concentrate the solids in the whey)
4. Filtration Process (important to filter off any fat, lactose, etc.; the goal is to concentrate the highest level of protein. For WPC 80% and WPI 90%)
5. Cool drying process
6. Agglomeration process to help whey go into solution very easy.

How Are Proteins Rated?

To explain why ProtaLyn® is the ultimate protein powder, it is first essential to understand how proteins are rated.

Here are the most commonly used protein rating categories:

• Biological Value (BV)

Measures the amount of nitrogen retained compared to the amount of nitrogen absorbed.

• Net Protein Utilization (NPU)

The nitrogen ratio is used for tissue formation versus the amount of nitrogen digested.

• Protein Efficiency Ratio (PER)

Measures the ability of a protein to support growth by representing the weight gain ratio to the amount of protein consumed.

• Amino Acid Scores (AAS)

A chemical technique that measures the indispensable amino acids present in protein and compares the values with a reference protein.  The protein is rated based on the most limiting vital amino acid.

• Protein Digestibility Corrected Amino Acid Score (PDCAAS)

The amino acid score with an added digestibility component.

• Protein Digestibility (PD

A test to measure how well protein is digested.

The Test Results Are In!

	PROTEIN	QUALITY	TESTS	COMPARISON	SUMMARIES
Protein Type	PDCAAS	AAC	PER	BV	PD
WPC	0.90	1.05	2.9	93.8	96.9
Casein	1.00	1.00	2.5	88.0	99.0
Soy Protein Concentrate	1.00	0.99	2.2	74.0	95.0
Beef	0.92	0.94	2.9	80.0	98.0
Eggs	1.00	1.21	3.8	88.0	98.0
Protalyn® (Milk/Grain)	1.00	1.10	3.0	94.4	99.0

References:

1. BioCeuticals Research & Development Lab, “Protein Scores”, 2008
2. Atlas Bioscience, “Amino & Protein Digestion”, 2006
3. Medical University, Sofia Facility of Pharmacy, Amino & Protein Cell line studies, 2007.
4. Armitage, P. 1973, “Statistical methods in medical research. Halsted Press, John Wiley and Sons Inc. New York
5. Food and Agricultural Organization/World Health Organization Expert Committee. 1973 “Energy and protein requirements,” World Health Organization, Tech. Repr. Ser. No. 552. Geneva
6. Food and Agricultural Organization. Amino acid contents of foods and biological data on proteins.  Nutr. Stud. No. 24. Food and Agricultural Organization, Rome.
7. Forsum, El, and L. Hambraeus. 1977 Nutritional and Biochemical studies of whey products. J. Dairy Sci. 60:370.
8. Hambraeus, L., E. Forsum, L. Abrahamsson, and B. Lonnerdal. 1976. Automatic total nitrogen analysis in nutritional evaluations using a block digester. Anal. Biochem. 72:78
9. Protein Advisory Group Guideline No. 8. 1975. Protein-rich mixtures for use as supplementary foods. PAG Compendium, Vol. F1:631
10. Biological Evaluation of Grain Supplemented by a Whey Protein Concentrate or Whey Cheese on Growing Rats, Elisbet Forsum, 1979 J. Dairy Sci 62:1207-1210 Sweden