Best protein powder for cutting
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Best Protein Powder for Cutting
When it comes to selecting the best protein powder for cutting, it's essential to consider factors such as protein content, technological properties, and functional benefits. Recent research provides insights into two promising sources of protein powder: fish byproducts and mung bean protein concentrates.
Fish Protein Hydrolysate: High Protein Content and Functional Benefits
High Protein Content from Fish Byproducts
Fish byproducts, particularly from the cutting process of Serra Spanish Mackerel (SSM), have been identified as a rich source of protein. The process of obtaining protein hydrolysates from these byproducts involves enzymatic hydrolysis, which optimizes the protein content and functional properties of the resulting powder1. This makes fish protein hydrolysate a potent option for those looking to increase their protein intake while cutting.
Technological Properties and Antioxidant Capacity
The protein hydrolysate derived from SSM byproducts exhibits excellent technological properties, such as stabilizing emulsions and retaining oil, which can enhance the sensory aspects of food products1. Additionally, the hydrolysate shows significant antioxidant capacity, which can help in extending the shelf life of food products by stabilizing lipids and proteins1. These properties make fish protein hydrolysate not only a high-protein option but also a functional ingredient that can improve the quality of your diet during a cutting phase.
Mung Bean Protein Concentrates: Purity and Functional Efficiency
Optimized Dry Separation for High Purity
Mung bean protein concentrates obtained through optimized dry separation methods offer another excellent option for cutting. The process involves milling and air classification to enhance the purity and yield of the protein concentrates. Under optimal conditions, the separation efficiency of mung bean protein concentrates can reach up to 84%, making it a highly efficient source of protein2.
Superior Free Radical Scavenging Capacity
In addition to high protein content, mung bean protein concentrates exhibit superior free radical scavenging capacity compared to original flour and wet protein isolates2. This antioxidant property is beneficial for reducing oxidative stress, which is particularly important during a cutting phase when the body is under increased metabolic strain.
Conclusion
Both fish protein hydrolysate and mung bean protein concentrates offer high protein content and additional functional benefits, making them excellent choices for those looking to optimize their protein intake while cutting. Fish protein hydrolysate stands out for its technological properties and antioxidant capacity, while mung bean protein concentrates are notable for their high purity and free radical scavenging abilities. Depending on your dietary preferences and specific needs, either of these protein powders could be the best option for your cutting phase.
Sources and full results
Most relevant research papers on this topic
Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis)
Optimizing the process for obtaining protein hydrolysates from Serra Spanish Mackerel cutting byproducts can improve its technological properties and extend its shelf life in food products.
Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation
Optimizing powder state from milling to air classification processes can improve the purity and yield of mung bean protein concentrates obtained by dry separation, leading to higher separation efficiency and superior free radical scavenging capacity.
Nutritional quality evaluation of commercial protein supplements
Calcium caseinate powder and whey protein concentrate meet the nutritional quality expectations of the FAO, while egg white, milk concentrate, pea protein isolate, and soy protein isolate have lower quality.
Aqueous extract of Pituranthos scoparius as a biopreservative against lipid oxidation of an emulsion and use of SDS-PAGE to study protein-polyphenols interactions
The polyphenol extract of Pituranthos scoparius offers a natural biopreservative for fat products, offering better resistance to oxidation than synthetic antioxidants used in the food industry.
Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders
Commercial plant protein powders show varied techno-functional and sensory properties, highlighting the need for methodological standardization while respecting end-use conditions like meat and dairy analogs.
The Best Whey Protein Powder Selection via VIKOR Based on Circular Intuitionistic Fuzzy Sets
VIKOR, based on circular intuitionistic fuzzy sets, effectively selects the best whey protein supplement by considering evaluation criteria based on comprehensive literature review and expert opinions.
Literature ReviewWhole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
Cricket powder can successfully enhance whole wheat bread's protein content and essential amino acids, with a 77% consumer acceptance score and a 5-day shelf-life.
Rigorous JournalQuality assessment of carbohydrate, protein, & energy in protein powder as claimed constituents
Protein powder samples show less protein and variation in carbohydrate content compared to claims, with some samples having higher energy levels than claimed.
Protein - Which is Best?
A proper combination of animal and vegetable proteins can provide similar benefits to animal sources, with casein protein supplementation providing the greatest benefit for increased protein synthesis for prolonged duration.
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