the_gre8t_1ne

Need help, why is it on some barnds of whey protein and other MRP's say that once you make a serving that it must be consumed within a certain period of time, usually within 45mins of making it. Now, i use whey to make my home made protein bars, if the protein brakes down and stops being essential protein for muscle development (im only guessing) then it kinda makes my bars redundant!? please help, thanks

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shovel man

i think chefx mentioned something on this a wlie back saying that it was a load of sh*t im with you on this one oh gre8t 1ne i make my drinks up before i go to work & i screw the tops on the bottles tight nothing gets in or out so how is the protien affected ?

the_gre8t_1ne

well a m8 of mine suggested that it is due to bacteria, and once it has left the pwdered form or has been mixed and is not air tight that bacteria starts to form rather then the protien braking down, not sure, would like to know tho... (que guru's) :nerd:

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DB

i think thats boll0cks imo.. protien is ok for a day imo it may degrade abit but it'll be fine

creatine breaks down into creatinine after being in water for too long and creatinine is toxic to the kidneys

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the_gre8t_1ne

WTF? i thaught this post was about whey protien? lol:jerk:

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DB

i edited it u moanin ijit!....

thought u may eb gettin confused with creatine thats all lol!

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kingprop

In a nutshell its to do with enzymes present during manufacturing to obtain the whey. Those companies that list a time (like 45 mins) have obviously obtained cheap over-processed whey protein, as they are worried that anything over 45 mins wait will hydrolyse the proteins beyond use (hydrolysis does denature ie. breakdown) and therefore lose all biological activity.
Good quality NZ whey wont denature overnight, and certainly not in 45 mins.
In fact, its probably best for BB'ers to mix up their morning whey shake (assuming a good source) before bed and get up half way through sleep to neck half of it, as the hydrolysation is preferable for faster absorption (smaller protein chains)
But dont put L-Glutamine in there though until the last minute possible (if you use it). The half-life in liquid is very short.

Heat and pH changes denature protein, which is inevitable in the processing of the whey to kill bacteria before filtration. The source of the whey is all important when determining protein fractions and quality etc in the end product (your shake) If you dont know the source of the whey, dont buy it.

the_gre8t_1ne

gr8 post, but how am i gonna find the source of the protein? and can you recomend decent one's you kno of please?

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kingprop

Go to the source bro www.bacarel.co.uk WPC80 in 20 or 25 kilo sacks.
www.myprotein.co.uk for smaller amounts. I like a 50/50 mix of WPC80 (NZ) and milk protein concentrate (for micellar casein) This is as close as you can get at present to human milk (without actually sucking on a boobie)