1-9 A-D E-G H-M N-P Q-S T-Z

HYDROLYZED MILK PROTEIN (HİDROLİZE SÜT PROTEİNİ)

HYDROLYZED MILK PROTEIN (HİDROLİZE SÜT PROTEİNİ)

 

CAS No. : 92797-39-2
EC No. : 296-575-2

 

 

Synonyms:
Hydrolized Milk Protein; Hidrolized milk protein; Hidrolized Milk protein; Hidrolized milk Protein; hidrolized milk Protein; hidrolized Milk Protein; hidrolized Milk protein; hidrolized milk Protein; hidrolized milk protein; hidrolize süt proteini; Hidrolize Süt Proteini; Hidrolize süt proteini; Hidrolize Süt proteini; hidrolize Süt Proteini; hidrolize Süt proteini; hidrolize süt Proteini; hidrolize edilmiş süt proteini; Hidrolize Edilmiş Süt Proteini; hidrolize protein; Hidrolize Protein; PALMITOYL HYDROLYZED MILK PROTEIN; HİDROLİZE SÜT PROTEİNİ; HİDROLİZE PROTEİN; Hidrolize süt proteini; Hidrolize Süt Proteini; Hidrolize Protein; Hidrolize protein; hydrolyzed mılk proteın; Hydrolyzed mılk proteın; HYDROLYZED MILK PROTEIN; Hydrolyzed Mılk Proteın; hydrolyzed milk protein; Hydrolyzed milk protein; HYDROLYZED MİLK PROTEİN; Hydrolyzed Milk Protein; hydrolyzed mılk proteın; Hydrolyzed mılk proteın; HYDROLiZED MILK PROTEIN; Hydrolized Mılk Proteın; hydrolized milk protein; Hydrolized milk protein;
HIDROLIZE MILK PROTEIN; HİDROLİZE MİLK PROTEİN; HYDROLİZE MİLK; HYDROLİZE SÜT; HİDROLİZE SÜT PROTEİNİ; hidrolize süt proteini; Palmitoyl hydrolyzed milk protein; palmitoyl hydrolyzed milk protein; C16H31O; Proteins, hydrolysates, milk; Proteins, milk, hydrolysates; Protein hydrolyzates, milk; EINECS 296-575-2; Milk protein hydrolysate; Milk protein, hydrolyzed; Protein hydrolysate, milk; Protein, milk, hydrolyzed; protein hydrolyzates from milk; hydrolyzed casein HCA-411; EPCH (Vevy); hydrolactin 2500; milk amino acidshydrolyzed milk protein; milk protein hydrolyzed; Protein hydrolyzates, milk; Milk Protein Hydrolysates; Hydrolysiertes Milchprotein, Proteine del latte idrolizzate, Proteína de leche hidrolizada; hydrolyzed mılk proteın; Hydrolyzed mılk proteın; HYDROLYZED MILK PROTEIN; Hydrolyzed Mılk Proteın; hydrolyzed milk protein; Hydrolyzed milk protein; HYDROLYZED MİLK PROTEİN; Hydrolyzed Milk Protein; hydrolyzed mılk proteın; Hydrolyzed mılk proteın; HYDROLYZED MILK PROTEIN; Hydrolyzed Mılk Proteın; hydrolyzed milk protein; Hydrolyzed milk protein; HYDROLYZED MİLK PROTEİN; Hydrolyzed Milk Protein; hıdrolıze mılk proteın; hidrolize milk protein; hydrolize milk; hydrolize süt; hidrolize süt proteini; Hıdrolıze Mılk Proteın; Hıdrolıze Proteın; Hıdrolıze Mılk; Hidrolize Milk Protein; Hydrolize Milk; Hidrolize Protein; Hydrolized Milk; Hydrolize Süt; Hidrolize Süt Proteini; protéines du lait de vache (intolérance aux)hydrolysats de protéinesallaitement maternel; milk hypersensitivitymilk protein hydrolysates; Hidrolize Süt; hıdorlıze sut; hıdrolize süt; hidrolized süt; HİDROLİZED SÜT; Hidrolized Süt; Hidrolized süt; Hidrolized protein; HİDROLİZED PROTEİN; Hidrolized Protein; hidrolized protein; Hidrolized protein; HİDROLİZE PROTEİN; Hidrolize Protein; hidrolize protein; Hidrolized protein; HIDROLIZED PROTEIN; Hıdrolızed Proteın; hıdrolızed proteın; Hidrolized protein; HİDROLİSED PROTEİN; Hidrolised Protein; hidrolised protein; Hidrolized protein; HİDROLİZED PROTEİN; Hidrolized Protein; hidrolized protein; Hidrolized protein; HİDROLİSE PROTEİN; Hidrolise Protein; hidrolise protein;Hydrolized Protein; Hidrolized protein; Hidrolized protein; Hidrolized Protein; hidrolized Protein; hidrolized Protein; Hydrolized Milk; Hidrolized milk; Hidrolized Milk; Hidrolized milk; hidrolized milk; hidrolized Milk ; milk protein; Milk protein; MİLK PROTEİN; Milk Protein; Süt Proteini; süt proteini; SÜT PROTEİNİ; protéines du lait; protéines de lait; protéines du laits; protéines de laits; Protéines du lait; PROTÉİNES DU LAİT; Protéines Du Lait; protéines du lait; Protéines du lait; PROTÉİNES DE LAİT; Protéines De Lait; protéines de lait; Whey protein; Whey proteini; whey protein; Whey Protein; basit protein; protein hidrolizi; hidroliz protein; hidroliz proteini; HİDROLİZ PROTEİN; HİDROLİZ PROTEİNİ; Hidroliz Protein; Hidroliz Proteini; protein hidrolizi; Protein hidrolizi; PROTEİN HİDROLİZİ; Protein Hidrolizi; protein hidroliz; Protein hidroliz; PROTEİN HİDROLİZ; Protein Hidroliz; protein hidrolize; Protein hidrolize; PROTEİN HİDROLİZE; Protein Hidrolize; protein hidrolized; Protein hidrolized; PROTEİN HİDROLİZED; Protein Hidrolized; PROTÉINES DE LAIT; Kazein ; kazein; kazeın; süt proteinleri; milk proteins; protein of milk; hidrlize protein of milk; Hydrolyzed Protein Powder; Hydrolyzed Protein; Hydrolyzed Milk; Hydrolyzed Protein; hidrolized milk protein; hidrolize süt proteini; süt; protein; hidrolizasyon; hydrolizate; hidrolize; Hydrolyzed milk proteins; proteins; protéines; protéine; Hydrolysed Whey Protein; Hydrolyzed Whey Protein; Whey Protein; HIDROLIZE MILK PROTEIN; HİDROLİZE MİLK PROTEİN; HYDROLİZE MİLK; HYDROLİZE SÜT; HİDROLİZE SÜT PROTEİNİ; hidrolize süt proteini; Hidrolized milk protein; Hidrolized Milk protein; Hidrolized milk Protein; hidrolized milk Protein; hidrolize protein; Hidrolized protein; hidrolize proteins; Hidrolized proteins; Hydrolized Milk Protein; Hidrolized milk protein; Hidrolized Milk protein; Hidrolized milk Protein; hidrolized milk Protein; Hydrolyzed milk protein; HYDROLYZED MİLK PROTEİN; Hydrolyzed Milk Protein; A polymeric immunoglobulin receptor-like milk protein; casein; caseın; Casein; Caseın; süt; protein; hidro; hidrolize; hidrolize süt; hidrolize protein; milk; milky; milk proteins; milk protein; hidrolize süt proteini; Hıdrolıze Mılk Proteın; Hıdrolıze Proteın; Hıdrolıze Mılk; Hidrolize Milk Protein; hidroliz; hidroliz tekniği ile süt proteini; hidrolize süt proteini; Hıdrolıze Mılk Proteın; Hıdrolıze Proteın; Hıdrolıze Mılk; Hidrolize Milk Protein; süt proteini hidrolizasyonu; süt protein hidrolizasyonu; lait; produits laitier; hidrolisation de lait; hidrolisation; protéines hydrolysées; HYDROLYZED MILK PROTEIN ; HİDROLİZE SÜT PROTEİNİ; hidrolize süt proteini; Hidrolize Süt Proteini; Hydrolized Milk Protein; Hidrolized milk protein; Hidrolized Milk protein; Hidrolized milk Protein; hidrolized milk Protein; hidrolized Milk Protein; hidrolized Milk protein; hidrolized milk Protein; hidrolized milk protein; hidrolize süt proteini; Hidrolize Süt Proteini; Hidrolize süt proteini; Hidrolize Süt proteini; hidrolize Süt Proteini; hidrolize Süt proteini; hidrolize süt Proteini; hidrolize edilmiş süt proteini; Hidrolize Edilmiş Süt Proteini; hidrolize protein; Hidrolize Protein; PALMITOYL HYDROLYZED MILK PROTEIN; HİDROLİZE SÜT PROTEİNİ; HİDROLİZE PROTEİN; Hidrolize süt proteini; Hidrolize Süt Proteini; Hidrolize Protein; Hidrolize protein; hydrolyzed mılk proteın; Hydrolyzed mılk proteın; HYDROLYZED MILK PROTEIN; Hydrolyzed Mılk Proteın; hydrolyzed milk protein; Hydrolyzed milk protein; HYDROLYZED MİLK PROTEİN; Hydrolyzed Milk Protein; hydrolyzed mılk proteın; Hydrolyzed mılk proteın; HYDROLiZED MILK PROTEIN; Hydrolized Mılk Proteın; hydrolized milk protein; Hydrolized milk protein;
HIDROLIZED MILK PROTEIN

 

 


HİDROLİZE SÜT PROTEİNİ

 

 

Hidrolize süt proteinidir. Hidrolize süt proteini amino asit bileşenleri içeren kompleksler içinde en zwengin besin değerine sahiptir. Hidrolize süt proteini şampuan, saç kremi, saç bakım ürünleri, styling, bodywash, vücut losyonu, vücut bakım ürünleri, temizleyici, toner, yüz nemlendirici, yüz bakımı ürünleri, makyaj bazı, rimel, ruj ve renkli kozmetiklerde kullanılır.Tam suda çözünürlüğe sahiptir. İyonik ve iyonik olmayan yüzey aktif solüsyonları ile uyumludur.Suda çözünür,direkt ısı ve ışıktan uzak tutunuz.
Fiziksel durum: Sıvı
Renk: Şeffaf, kehribar sarı hafif puslu soluk
Koku: Karakteristik

 

Hidrolize süt proteini enzimatik hidroliz tekniği ile konsantre süt proteini veya izole süt proteininden üretilir. Bu üretim tekniği ile proteindeki peptit bağları ayrıştırılarak, proteinin önceden sindirilmiş gibi hareket etmesi sağlanır. Böylece hidrolize süt proteini ve içerisindeki amino asitler vücut tarafından çok daha hızlı emilir ve çok hızlı şekilde kana karışarak protein sentezler.

 

Hidrolize Süt Proteini
Söz konusu protein destekleri olduğunda, her zaman miktardan çok kalite önemlidir. Direnç egzersizleri ile belirli beslenme şekilleri birleştiğinde, vücudun nasıl ve ne zaman yeni kas dokusu oluşturduğu, her geçen gün hakkında daha fazla bilgi sahibi olunan bir konudur. Bilim insanları ‘hızlı' emilimin aslında yeterince hızlı olmadığını fark etmiştir. Yoğun bir antrenmandan sonra kaslarınızın yeteri kadar gelişmesi için 90 dakika ila en fazla 2 saate kadar bir zamanınız vardır. Bu kısa zaman aralığında kas dokusunu onarmak ve yeni kas dokusu oluşturmak için, doğrudan kasları hedefleyen gıdalar tüketmeniz ve yüksek kaliteli amino asitler almanız gerekmektedir.

 

Çoğu protein tozu kompleks ve uzun zincirli amino asitler içerir ve bunların etkisini göstermesi yeterince hızlı bir şekilde olmaz. Bu yüzden sporcular, antrenmandan saatler sonra bile midelerinde protein sentezleme görevini yerine getirememiş amino asitlerle baş başa kalırlar ve yeni kas gelişimi fırsatı da kaybolmuş olur.

 

Günümüzde bu problemlerle uğraşmanın yerini artık çok hızlı şekilde kana karışan ve devrim yaratan bir buluşun eseri olan hidrolize proteinler aldı. Hatta yeni ultra-hidrolize proteinlerin gözle görülür bir şekilde gücü arttırdığı klinik deneylerde de ortaya çıkmıştır.
Hidrolize Süt Proteini Nedir?
Hidrolize süt proteini üretimi yapılırken enzimatik hidroliz tekniği ile izole whey veya konsantre whey işlemden geçirilir. Bu işlemin sonunda proteinlerdeki peptit bağlarının bir kısmı kırılır. Yani sindirim sistemimizin yapması gereken bazı aşamalar bu hidroliz tekniği ile yapılır ve proteinin bir kısmı sindirimden geçmiş gibi davranır. Hidrolize protein tüketildiğinde kalan peptit bağlarıda sindirimle koparılmasıyla çok hızlı bir şekilde emilir ve kana karışarak ihtiyaç duyulan bölgelere ulaşır.

 

Hidrolize Süt Proteini

Protein takviyelerinde kriter tüketilen miktardan daha çok tüketilen desteğin kalitesidir. Yapılan antrenman farklı beslenme düzenleriyle birleştirildiğinde kas gelişimi ve doku onarımının nasıl olduğu zamanla deneyim kazanılan bir konudur. Yapılan bir çok araştırma göstermiştir ki hızlı sanılan emilim seviyeleri aslında hiç yeterli seviyeye ulaşmamıştır. Yoğun aktiviteden sonra kas gelişimi ve doku onarımı yapmak için ortalama doksan dakika ile iki saat aralığında bir zamanınız mevcuttur. Bu zaman diliminde proteince zengin besinler tüketilmeli ve amino asit gibi takviyeler alınmalıdır.

Bir çok protein tozu kompleks ve uzun zincirli amino asitler içermektedir ve bunların sindirimi oldukça çok zamanı almaktadır. Aktivite sonrası alınan bu proteinlerin görevini yerine getirmesi için bu uzun zincirlerin koparılması gerekmektedir ancak amino asit ihtiyacıda geçen her dakika artmaktadır. Bu sebeple ihtiyaç duyulan amino asite kaslar ulaşamamaktadır.

Bu tip sorunları günümüz teknolojisi ve üretim teknikleriyle çözüm bulunabilmiştir. Üretilen hidrolize proteinlerle bir çok peptit bağı koparılmış amino asitler kolayca ihtiyaç duyulan bölgelere ulaştırılabilmektedir. Çok yeni olan ultra hidrolize proteinler sayesinde performans artışı klinik olarak kanıtlanmıştır.

 

Hidrolize Süt Proteini Tozu Nedir ve Nasıl Kullanılır?
Kas kütlesine ihtiyacı olan sporcuların düzenli spor yapması kadar doğru beslenme alışkanlığına sahip olması da önemlidir. Sadece spor yaparak, arzu edilen kas kütlesine sahip olabilmek mümkün değildir. Vücudun ihtiyacı olan proteinin de karşılanması gerekir. Bunu gündelik besinlerle yapmak bir bakıma ihtiyacı karşılar. Ancak kas oluşumunun yeteri kadar desteklenmesi için yeterli değildir. Bu nedenle takviye niteliğindeki protein tozlarının kullanılması lazımdır.

Birbirinden farklı protein tozları var ve her biri farklı amaca hizmet eder. Hidrolize süt proteini tozu da değişik bir ihtiyacın karşılanmasına yönelik uzun çalışmalar sürecinde ortaya çıkarılan en önemli ürünlerden birisidir. Bu ürün, takviye olarak alınan proteinin çok hızlı bir şekilde sindirilmesi ve kana karışmasını sağlar. Whey proteinden imal edilen hidrolize protein tozu sayesinde kaslara daha hızlı etki eden protein tüketimi mümkün hale gelmiştir. Diğer kompleks ürünlere göre sindirimi çok daha kolaydır. Bu nedenle de, diğer ürünlere göre fiyatı daha pahalıdır.

Hidrolize süt proteini tozu faydaları nelerdir?
Hidrolize yöntemiyle elde edilen protein tozunun peptit yapıları diğer proteinlere nazaran daha da ayrışmış haldedir. Bu da, proteinin sindirilmiş gibi hareket ettirilmesini sağlar. Sindirim sistemine geçen protein kolay bir şekilde sindirilir ve kana karışır. Kana etki eden proteinin kasları daha hızlı onarması, güçlendirmesi ve büyütmesi mümkün hale gelir. 15-21 gün düzenli egzersiz ve düzenli şekilde hidrolize protein tüketimi ile kas yapısında bir artış sağlanması mümkündür.

Hidrolize protein tozu nasıl kullanılır?
Bu protein tozunu doğru bir şekilde tüketmek lazımdır. Spordan önce ve sonra tüketilecek proteinin kas kütlesini koruması ve arttırması sağlanabilir. Spora başlamadan yarım saat öncesinden tüketilmesi yeterlidir. Ancak spordan iki üç saat önce tüketmek asla doğru değildir. Çabuk sindirilip, kana karışacağı için vücudun farklı eksikleri için tüketilebilir. Ancak spordan yarım saat önce tüketildiği zaman spora başlamanızla beraber kasların yıpranmasını engellemek için kullanılır.

Spordan sonra da protein tozu tüketimi önemlidir. Hidrolize protein tozu ile spordan sonra elde edilmek istenilen etki daha iyi sağlanabilir. Çünkü diğer protein tozlarına göre daha hızlı sindirilir. Spor yapıldıktan iki saat içerisinde vücudun protein ihtiyacının karşılanması lazımdır. Bunu kompleks türdeki proteinlerle sağlamak mümkün değildir. O nedenle, hidrolize protein tozu tercih edilmelidir. Özellikle çok fazla ağırlık çalışan, yoğun bir çalışma takvimine sahip kişiler tarafından hidrolize ürünler tüketilebilir. Yine kas kütlesini hızlı bir şekilde geliştirmeyi düşünenler için de kaliteli protein tozları arasındadır.
Basit proteinler, yalnızca amino asitlerden oluşmuş; hidroliz olduklarında sadece amino asitleri
veren, polipeptit zincirleri yapısındaki proteinlerdir. Bileşik proteinler (konjuge proteinler), amino asitlerden oluşmuş polipeptit zincirlerinin prostetik
grup denen yapılara bağlanmasıyla oluşmuş; hidroliz edildiklerinde amino asitlerden başka değişik
nitelikte kimyasal maddeler de veren proteinlerdirProteinler, polipeptit zincirindeki peptit bağlarının su girişi ile yıkılması sonucu
hidroliz olurlar. Proteinlerin kısmi hidrolizi ile proteozlar, peptonlar ve peptitler oluşur; tam hidrolizi ile amino
asitler oluşur. Proteinlerin hidrolizi, kaynatma, asit etkisi ve enzim etkisiyle olabilir
SÜT PROTEIN ÇEŞİTLERİ: Konsantre, Hidrolize ve İzole

 

Piyasada birçok hidrolize süt proteini tozu gıda takviyeleri olarak satışa sunulmakta. Bunlar aynı kaynaktan türetilmiş ve aynı işlemlere tabii tutulmuş ürünlerdir. İşte Whey protein tozlarını birbirinden ayıran en önemli etkenler şunlardır.

Konsantre hidrolize süt Proteini: % 70-80 oranında protein içerir, daha kısa bir işleme süresi gerektirmekle birlikte izole formuna oranla biraz daha fazla yağ ve laktoz (süt şekeri) içerir.

 

Hidrolize Süt Proteini: Hidrolize süt proteini üretim aşamasında bir takım işlemler neticesinde daha küçük yapılara, peptitlere parçalanır. Peptitler proteinlere göre çok daha hızlı bir şekilde sindirim sisteminden dolaşım sistemine yani kana karışıp, kas hücrelerine ulaşmasını sağlar.
Hidrolize süt proteini ürünleri ile elde edilen gıda maddeleridir protein hidroliz ve otantik sahip katkı maddesi olarak kullanılan bulyon (bulamaç) tat.

 

 

Üretim süreci ile ilgili olarak, bir ayrım asitle hidrolize süt protein, enzimatik olarak üretilen HVP, ve diğer baharatlar, örneğin, fermente arasında yapılabilir soya sosu . Hidrolize süt proteini ürünleri özellikle de hazır yemek çorba ve et suları üretimi için, çorbalar, soslar, et ürünleri, atıştırmalıklar ve diğer yemeklerin tadı yuvarlayın için kullanılır.
Bouillons ve Consommés için Uygulama Avrupa Kanunu'na göre, perakende satış için amaçlanan hidrolize protein ürünleri bu özellikleri karşılık gelir:

 

20 ° C 'dak Özgül ağırlığı .: 1.22

(Kuru madde) .:% 4 dakika toplam azot

(Kuru madde) dak .:% 1.3 amino azot

 

Sodyum klorür maksimum .:% 50 (kuru madde)
Proteinin hidrolizi sonucu hangi monomerler oluşur?
Düzenli Ağırlık Egzersizi Yapan Bireylerde İzole Hidrolize Süt
Proteini Kullanımının Tiroid Hormonları, Karaciğer ve Böbrek
Fonksiyon Testleri Üzerine Etkisi
Amaç: Ağırlık egzersizi yapan bireylerin, protein gereksinimleri için düzenli olarak kullandıkları izole
hidrolize süt proteininin tiroid fonksiyonu ve biyokimya parametreleri ile ilişkisinin
değerlendirilmesi. 
Kazein Nedir?
Kazein, sağlığa ve kas gelişimine olan faydaları ile bilinen bir protein türüdür. Sütten elde ediliyor olması sebebi ile süt proteini olarak da ifade edilir. Sütten elde edilen bu önemli protein, özellikle vücut geliştirme ile ilgilenenler için oldukça özel bir tür takviyedir. Kazein proteinini diğer proteinlerden farklı kılan ise yapısı gereği yavaş emilim göstermesi ve kasları beslemesidir. Bu sebeple kazein protein tozu spor yapanların sık sık tercih ettiği bir takviye olarak karşımıza çıkıyor. Ortalama olarak 6-8 saat aralığında bir süre emilim göstermesi sebebi ile özellikle gece uyumadan önce kullanılıyor. Yatmadan önce alacağınız Kazein süt proteini, mide asidi ile karşılaştığında uzun süreli bir amino asit salgılamaya sebep oluyor ve bu kaslarımız için harika bir şey. Genel anlamda baktığımızda vücut gelişimi için doğru bir beslenmeye ihtiyaç duyduğumuz bir gerçek ve vücudumuz daha aktif hale geldiğinde yani spor yapmaya başladığımızda protein ihtiyacımız da artıyor. Ancak hızlı bir şekilde emilim göstermesi sebebi ile bu noktada Whey proteini ilk akla gelen oluyor. Son zamanlarda ise Whey protein tozu yerine Kazein içeren besinleri tercih etmek için oldukça geçerli sebeplerimiz olduğu ortaya çıkmaya başladı. Neden Kazein tüketmeliyiz ve Kazeinin faydaları nelerdir hemen bir göz atalım.

 

 

Hidrolize süt proteinin Faydaları Nelerdir?
Hidrolize süt proteini, pek çok faydası ile ön plana çıkıyor. hidrolize süt proteini intoleransı yani bir diğer ifade ile hidrolize süt proteini sindirimi bozukluğu ya da hidrolize süt proteini alerjisi olmayanlar için pek çok faydası ile adeta bir olmazsa olmaz olarak ifade edilebilir. Peki, nedir hidrolize süt proteini faydaları? İlk akla gelen faydası, tahmin edeceğiniz üzere kaslarımız ile ilgilidir. Kazein kaslarımızı koruma etkisi göstermektedir. hidrolize süt proteini tozunun aksine oldukça yavaş bir şekilde vücut tarafından emilmektedir ve bu sebeple de kasları sürekli beslemektedir. Yavaş sindirilen proteinler sayesinde de kaslara sürekli protein akışı mümkün oluyor ve sağlıklı bir kas gelişimi de beraberinde geliyor. Ancak bu durum hidrolize süt proteini işe yaramadığını düşünmenize yol açmasın. Çünkü antrenman öncesi ve sonrası hidrolize süt proteini ile birlikte gece yatmadan önce Kazein kullanımı, kasların hem sürekli hem de antrenman öncesi ve sonrasında yoğun olarak desteklenmesini sağlayacak, hayal ettiğimiz sonuçlara ulaşmamızı mümkün kılacaktır. Protein vücudumuzdaki en önemli ihtiyaçlardan biridir. Bunu sıralayacağımız diğer faydalar ile de net bir şekilde görebiliyoruz. Örneğin hidrolize süt proteini faydaları arasında yer alabilecek bir diğer durum, kilo verme sürecini kolaylaştırmasıdır. Bildiğimiz üzere protein doyurucu bir besindir ve hidrolize süt proteini alıyor olmanız ise tokluk hissi yaşamanızı sağlar. Buna bağlı olarak da kilo vermeniz kolaylaşır. hidrolize süt proteini önemli bir avantajı ise kolon sağlığını destekliyor olmasıdır. Yapılan araştırmalarına göre süt proteini, et ya da soya proteinleri ile karşılaştırıldığında daha kolon dostu niteliğe sahiptir. Bununla birlikte tahmin edeceğiniz üzere Kazein süt proteini içerisinde yer alan kalsiyum diş sağlığı için de oldukça faydalıdır. Tüm bu Kazein faydaları, düzenli bir şekilde süt proteinlerinin tüketilmesi için geçerli sebeplerdir. Sütte bulunan proteinler, hem spor yapanlar için hem de sağlığına önem verenler için hidrolize süt proteini faydaları dikkate alınmaya değerdir.

 

 

hidrolize süt proteini Zararlı mı?
Kazein vücut için faydaları olan bir protein türüdür ve önemsenecek nitelikte bir protein kaynağıdır. Bununla birlikte doğal olarak Kazein zararlı mı sorusu da akla geliyor. Bilinmelidir ki, hidrolize süt proteini bilinen ve kaydedilmiş herhangi bir zararı ya da yan etkisi yoktur. Tabi şunun da unutulmaması gerekiyor ki; protein içeriğinin yoğun olması sebebi ile belli miktarlarda tüketilmesi gerekir. Yani gerekli miktarın üzerinde tüketildiğinde olumsuz etkiler ile karşılaşılabilir. Dolayısıyla hidrolize süt proteini zararları ancak fazla tüketim durumunda ortaya çıkabilir ve alınan protein miktarlarına dikkat edilmesi gerekir.

 

 

hidrolize süt proteini Nelerde Bulunur?
Süt proteini olarak ifade ettiğimiz Kazein, vücuda oldukça fazla faydası olan bir proteindir ve pek çok besin içerisinde bulunmaktadır. Protein içeren besinler arasında süt proteini gibi kaliteli protein içeren yiyecekleri beslenmenize dâhil ederek küçük miktarlarda da olsa Kazein alabilirsiniz. Kazein içeren yiyecekleri sıralayacak olursak süt, peynir ve lor ilk akla gelenler oluyor. Bunun yanı sıra işlenmiş yiyecekler arasında da dondurma ve mısır gevreği de yer alır. Ancak her biri oldukça küçük miktarlarda Kazein içermektedir. hidrolize süt proteini tozu ise tam olarak vücudumuzun ihtiyaç duyacağı miktarları içerir. Kısacası, sağlıklı bir kas gelişimi için ihtiyaç duyacağımız süt proteinini süt, peynir ve benzeri gıdaları tüketerek almamız mümkün değil. Ancak hidrolize süt proteini tozu ile uygun dozu alabiliriz. İnek sütündeki bu yüksek protein içeriği, kırmızı et gibi besinlerden oldukça farklı niteliktedir ve uygun şartlarda hazırlanan protein tozları ile vücudumuz için en uygun miktarlarda tüketilebilir.

 

 

hidrolize süt proteini Kullanımı
İnek sütündeki Kazein miktarı yaklaşık olarak %2,63 olarak ifade edilirken, koyun sütünde bu oran %4,5'e kadar çıkmaktadır. Keçi sütünde ise %3,1 gibi bir oran ile karşılaşıyoruz. Bununla birlikte 1 gram protein 1,84 mg kadar galaktoz, 1,11 mg gluktoz ve 0,53 mg da mannoz içerir. Tüm bunlar vücut gelişimi için oldukça önemlidir. Ancak belli kullanım zamanları, elde edeceğimiz faydayı artırabilir. Bu sebeple de hidrolize süt proteini kullanımında bazı püf noktalara dikkat etmemiz gerekiyor. Örneğin, sabah kalkınca ilk iş olarak Kazein proteini tozu alınabilir. Vücudumuz aç durumda olduğundan besin alınmadığında kas kaybı başlar. Ancak protein aldığımızda kas kaybı yaşanmayacaktır. Bu sebeple Kazein süt tozu kullanmak için doğru bir zaman olacaktır. Diğer taraftan antrenmandan yarım saat ya da 1 saat kadar öncesinde almanız da doğru olacaktır. Bu şekilde kas onarımına yarayacak proteini almış olursunuz. Antrenman sonrası ise yine proteine ihtiyaç duyacağımız bir zaman olacaktır. Antrenman sonrasında kaslarımız hem insüline hem de besinlere karşı hassas bir durumdadır. Protein alımı ise kas onarımı ve gelişimi için adeta hayati önem taşır. Son olarak ise belirttiğimiz üzere yatmadan önce süt proteini alınabilir. Bu sayede uyuduğumuz zaman zarfında kaslarımız besinsiz kalmaz ve kas kaybı yaşanmaz.
hidrolize süt proteini
Sütteki kuru maddenin yaklaşık %27'sini oluşturan süt proteinleri en önemli temel bileşendir. Süt proteinlerinde, büyük bir kısmı yapılarında vücut tarafından sentezlenemeyen dolayısıyla gıdalarla dışarıdan alınmaları gereken temel "esansiyel amino asit" olan yaklaşık 23 adet amino asit bulunmaktadır. Süt proteinlerinin biyolojik değeri bitkisel proteinlere göre çok yüksek olduğundan, diğer proteinlere oranla süt proteinlerinden bireyler daha iyi yararlanmaktadır. Süt proteinleri hücre ve dokuların oluşmasında önemli rol oynar. Süt proteinleri büyüme ve gelişmeye önemli ölçüde katkı sağlar. Süt proteinleri saç ve tırnakların oluşumunda büyük rol oynar. Süt proteinleri kas fonksiyonlarına yardımcı olur. Süt proteini vücutta ödem yapan sıvıların toplanmasını önler.

 

Hidrolize süt proteini homojen protein olmayıp farklı nitelikte 30'dan fazla fraksiyondan oluşmuştur. Fakat hidrolize süt proteini ve serum proteinleri olmak üzere 2 grup altında toplanır. Vücudun yapı taşı olarak kabul edilen proteinlerin beslenmede önemli bir yeri bulunmaktadır.

Hidrolize süt proteini

Doğada sadece sütte bulunan kazein süt proteinlerinin yaklaşık %80'ni oluşturur. Kazein sütte misel adı verilen parçacıklar halinde bulunur. Her bir kazein miseli α σ-, αs2-, ß- ve κ -kazein gibi bileşenlerden meydana gelmiştir. Misellerde kazeinden başka kalsiyum, magnezyum, fosfat, sitrat, potasyum gibi maddeler de bulunur

 

A : Alt misel B : Tüyümsü yapı C : Kalsiyum fosfat D : k-kazein E : PO4 grupları

• Serum proteinleri

 

 

Kazein yağsız sütten herhangi bir yolla uzaklaştırıldığında geriye kalan kısma süt serumu denir ve içerisinde yaklaşık % 0.7 oranında protein bulunur. Toplam süt proteinlerinin %20'ni oluşturan bu proteinlere serum proteinleri veya peynir üretimi sırasında peyniraltı suyunda kaldıkları için peyniraltı suyu proteinleri adı verilir.
Süt proteinlerinin önemi Hidrolize süt proteinin önemi çok fazladır.Beslenme fizyolojisi açısından önemlidir. Çünkü,
bünyesinde kolaylıkla sindirilebilen, biyolojik değeri
yüksek ve kaliteli süt proteinleri yer alır.Süt proteinleri organizmanın gelişmesi, büyümesi ve
kendi kendini yenilemesi için gerekli en önemli
yapıtaşıdır.Süt proteinleri hem anyon hem katyon içerdikleri için
amfoter karakter gösterir.
Bundan tepkimeden yararlanarak süt
proteinlerinin ısıl işleme dayanıp dayanamayacağı
«alkol testi» ile belirlenir.
ütteki kuru maddenin yaklaşık %27'sini oluşturan süt proteinleri en önemli temel bileşendir. Süt proteinlerinde, büyük bir kısmı yapılarında vücut tarafından sentezlenemeyen dolayısıyla gıdalarla dışarıdan alınmaları gereken temel "esansiyel amino asit" olan yaklaşık 23 adet amino asit bulunmaktadır. Süt proteinlerinin biyolojik değeri bitkisel proteinlere göre çok yüksek olduğundan, diğer proteinlere oranla süt proteinlerinden bireyler daha iyi yararlanmaktadır. Süt proteinleri hücre ve dokuların oluşmasında önemli rol oynar. Süt proteinleri büyüme ve gelişmeye önemli ölçüde katkı sağlar. Süt proteinleri saç ve tırnakların oluşumunda büyük rol oynar. Süt proteinleri kas fonksiyonlarına yardımcı olur. Süt proteini vücutta ödem yapan sıvıların toplanmasını önler.

 

 

Hidrolize süt proteini homojen protein olmayıp farklı nitelikte 30'dan fazla fraksiyondan oluşmuştur. Fakat kazein ve serum proteinleri olmak üzere 2 grup altında toplanır. Vücudun yapı taşı olarak kabul edilen proteinlerin beslenmede önemli bir yeri bulunmaktadır.
Hidrolize protein, bir proteinin bileşen amino asitlerine ve peptitlerine hidrolizinden türetilmiş bir çözeltidir. Bunu başarmanın birçok yolu mevcut olmakla birlikte, en yaygın olanı, doğal olarak oluşan hidrolitik süreci simüle etmek için bazen pankreatik proteaz gibi bir enzimle uzun süreli ısıtmaktır.

 

 


HYDROLYZED MILK PROTEIN

 

 

Protein hydrolyzates, milk. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of milk composed primarily of amino acids, peptides, and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin.
Hydrolyzed Milk Protein is one of the most nutrient rich proteins due to its complete amino acid content. It offers the formulator an easy way to incorporate anti-irritant and protective properties unmatched by any other protein. With its readily available nutrients you'll see increased manageability and body in hair along with increased hydration and elasticity in skin. As with all proteins, it is restructuring and healing, but along with those benefits you will also get an optimal balance and the building blocks for improved utilization in all of your skin bath, body and hair care products.

 

 

SPECIFICATIONS
light amber non viscous liquid*
characteris odor
water soluble
store away from direct heat and light
1yr. when stored properly
Appearance: Light Amber Non Viscous Liquid
Odor: Characteristic
Solubility: Water
Molecular Weight: 3299 Da
Storage: Tightly Sealed, Protected from Freezing / Direct Heat / Sunlight
Shelf: 12mos. Stored / Handled Properly
* May sediment on standing. This is normal. Shake before use if necessary.
USAGE

 

 

2 TO 5%
add to cool down phase below 110
addto water phase in cold process formulas
APPLICATIONS

 

 

skin care moisturizers and cleansing products
bath and body washes, creams and lotions
hair care
shampoos, conditioners, balms and leave in hair care products (testing at 1.0%)
improved wet and dry comb out
increased elasticity for healthier hair
increased strength to prevent breakage
protection from styling damage
after sun products
healing products
post treatment soothing products

 

Hydrolyzed milk protein have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013).

Hydrolyzed milk proteins are prepared via enzymatic hydrolysis of milk protein and have applications in dietetic and medical foods (Mahmoud et al., 1992). Preparation of milk protein hydrolysates is carried out to decrease allergenicity, increase adsorption, and improve functional properties of proteins for its end-use applications. These hydrolysates are also used in preparation of protein-enriched nutritious foods and beverages (Sinha et al., 2007). For enzymatic hydrolysis, milk proteins are dispersed in water and then the desirable pH and temperature is maintained at optimum value for the enzyme activity. The specific enzyme is then added to the substrate solution (protein) at a particular enzyme to protein ratio. In these specific conditions, enzyme hydrolyzes the peptide bond and allowed to continue the reaction till the desired degree of hydrolysis is achieved. The various unit operation involved in manufacture of milk protein hydrolysates are clarification, reduction of flavor, concentration/evaporation, spray drying, packaging, and storage. There is an important role of hydrolysis conditions in end product's functional properties. Differentiation between different hydrolysates can be done by assessing the degree of hydrolysis. The main limitation of protein hydrolysates is their bitter taste which limits their food application. The number of hydrophobic amino acids is mainly responsible for the bitter taste of milk protein hydrolysate. Certain peptidases are capable of hydrolyzing the hydrophobic amino acids and hence they can be utilized as debittering agent. Milk protein hydrolysates have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013). Milk protein hydrolysates are appropriate for the substitution of native proteins in infant and adult foods and beverages due to their decreased allergenicity. Antigenicity of protein is associated with its potential to instigate allergic reaction. Higher degree of hydrolysis in milk protein hydrolysates leads to lower antigenicity. Milk protein hydrolysates have high absorption as compared to native milk protein due to their peptide size. Hydrolysis of milk proteins also leads to release of bioactive peptide which is embedded in complex structure of protein molecule (Li-Chan, 2015).

Hydrolyzed milk proteins and peptides derived from caseins and major whey proteins can enhance immune cell functions, measured as lymphocyte proliferation, antibody synthesis, and cytokine regulation (Gill et al., 2000). Peptides released during milk fermentation with LAB show special interest, because these peptides have been found to modulate the proliferation of human lymphocytes to downregulate the production of certain cytokines and to stimulate the phagocytic activities of macrophages (Matar et al., 2003). Also it has been suggested that immuno-modulatory milk peptides may alleviate allergic reactions in atopic humans and enhance mucosal immunity in the gastrointestinal tract (Korhonen and Pihlanto, 2003). De Simone et al. (1986) reported that filtered yogurt, which is free of microorganisms, increased interferon-gamma production and natural killer activity of human peripheral blood lymphocytes.

Hydrolyzed milk protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this exist, most common is prolonged heating with hydrochloric acid, sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.

 

Uses
Protein hydrolysis is a useful route to the isolation of individual amino acids. Examples include cystine from hydrolysis of hair, tryptophane from casein, histidine from red blood cells, and arginine from gelatin.

 

Common hydrolyzed products used in food are hydrolyzed vegetable protein and yeast extract, which are used as flavor enhancers because the hydrolysis of the protein produces free glutamic acid. Some hydrolyzed beef protein powders are used for specialized diets.

Protein hydrolysis can be used to modify the allergenic properties of infant formula. Reducing the size of cow milk proteins in the formula makes it more suitable for consumption by babies suffering from milk protein intolerance. The US FDA has approved a label for this usage of partially-hydrolyzed proteins in 2017,[7] but a meta-analysis published the same year shows insufficient evidence for this use.

Hydrolyzed milk protein is also used in certain specially formulated hypoallergenic pet foods, notably dog foods for dogs and puppies that suffer from allergies caused by certain protein types in standard commercial dog food brands. The protein contents of the foods are split into peptides which reduces the likelihood for an animal's immune system recognizing an allergic threat. Hydrolyzed protein diets for cats are often recommended for felines with food allergies and certain types of digestive issues.

Partial protein hydrolyzate obtained by gentle enzymatic hydrolysis of milk casein. The optimum peptides medium molecular weight and about 20% of free amino acids provide high substantivity, skin conditioning and film-forming properties with moisturizing and protecting effect.

 

What is Hydrolyzed milk protein?
Hydrolyzed milk protein is obtained by hydrolysis of milk by acidic, alkaline or enzymatic reactions. Milk is a rich source of protein casein and whey protein. It has almost all of the required amino acids that a human body need. In ancient times, milk has been used for bathing, especially it was very common in Royal families. It comes as white, yellow or brownish-white in color..

 

 

Use & Benefits:
Hydrolized milk protein is helpful in the restructuring of cells since it has good penetration into the skin. The amino acids contained in it have two different groups attached in the same structure, which can make them water-loving as well as fat-loving at the same time. So, they can get attached to dead skin cells and dirt and get washed away with water. Thus, it can be used as cleansers. The milk protein also keeps skin hydrated and reduces allergic infections like rashes and dark spots on the skin. They can form a film on the hair and skin surface and do not allow moisture to evaporate and retain it within the skin. Milk protein hydrates the skin and makes it smoother and lighter in shade. It also repairs damaged hair, helps in the growth of healthy and shiny hair. It is used in the formulations of many skincare and hair care products.

 

 

Hydrolyzed Milk Protein
Typical Properties
Appearance Hazy, pale amber liquid
Odor Characteristic amino acid
pH (direct @ 25°C) 5.5-7.0
Non-Volatile Matter (1g/1hr/105°C) 18-25%
Preservation System 0.9-1.1% Phenoxyethanol
Recommended Use Level 1-3%
The Effect of Isolated Hydrolyzed Milk Protein on Thyroid
Hormones, Liver and Kidney Function Tests in Individuals With
Regular Weight Exercise

 

 

HYDROLYZED MILK PROTEIN: WHAT IS IT & WHAT ARE THE BENEFITS
HYDROLYZED MILK PROTEIN 
Whey Hydrolyzed milk protein comes in three primary forms: whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein hydrolysate (WPH), also known as hydrolyzed protein, which is unique due to its concentration of small peptides.

 

WPH is becoming more popular in the health and fitness industry, and for a good reason: hydrolyzed whey protein is a version of whey that's already broken down and offers a high degree of bioavailability. That means it's easier to digest and delivers muscle-friendly protein to your body more quickly relative to whole (non-hydrolyzed) proteins, allowing for fewer undesirable effects such as gas and bloating, as well as a speedier recovery.

Hydrolyzed milk protein can provide super-protein nutrition, and its benefits are especially noteworthy for people who experience digestive discomfort (gas and/or bloating) or have trouble digesting other food proteins.

 

You may be thinking, great, but what does "hydrolyzed milk protein" actually mean? To understand what makes hydrolyzed whey protein better than other types of protein, we need to understand what protein is and how the body digests it.
PUTTING IT ALL TOGETHER: HYDROLYZED WHEY PROTEIN
Properly hydrolyzed milk protein is simply protein that has already been broken down into dipeptides and tripeptides. In a sense, the protein is pre-digested, so that the body can easily absorb it.

 

 

DH refers to the degree of hydrolysis, which indicates how much the protein has been broken down. Generally speaking, the higher the DH, the larger the concentration of small peptides.
High-DH hydrolyzed milk protein also offers reduced allergen potential. Although whey protein allergies are rare, some people who are allergic to milk may have difficulty digesting whey as well as casein. But research has shown that milk protein hydrolysates significantly reduce allergic responses in children. If you have a milk allergy or experience intestinal distress when consuming milk protein, a high-DH whey protein may be what you need.
Milk Protein Hydrolysates Hydrolyzed milk proteins
Hydrolyzed milk proteins is used as a flavor enhancer in food industries. It is a precursor to produce MSG. The chemical breakdown of hydrolyzed milk protein releases glutamic acid, which combines with sodium to form MSG. 
Hydrolyzed milk protein diets have been available for cats for over 10 years now, but studies investigating the use of hydrolyzed diets in cats with allergic dermatitis are lacking. 
Hydrolyzed protein powders contain "pre-digested proteins," so they're easier to absorb (bye, upset stomach) and may help speed up post-workout muscle recovery.
When Should I Use Hydrolyzed Milk Protein?
There are certain situations in which hydrolyzed milk protein is preferable to normal protein supplements. If you are engaged in frequent, intense training, hydrolyzed protein can be very helpful because it maximizes recovery time, making it possible to do more sets per day. It gives you a quick boost rather than a slow burn.
HYDROLYZED MILK PROTEIN 
If you are combining your weight training program with a special diet program, you may find it useful to use hydrolyzed whey because the quick delivery can compensate for the relative lack of carbohydrates in most diets. One problem with combining a strict diet with a strict weight training regimen is the fact that you will find it harder to build up your energy. Hydrolyzed proteins won't totally alleviate this issue, but they can definitely help.

 

Finally, Hydrolyzed milk protein concentrates might also be a good choice when you are doing a "burnout" workout. That is to say, the kind of workout where you are pushing your endurance as long as you can. For long workout marathons, the performance-enhancing aspect of hydrolyzed protein may be useful in pushing the envelope just a little farther.

 

What Benefits Do Hydrolyzed Milk Proteins Offer?
Here is a short list of the benefits. Be aware that, although a lot of good research on hydrolyzed proteins has been done in recent years, this is still a relatively new subject and much research remains to be done.

 

 

Superior Amino Acid Delivery
Normally, as proteins are digested, your liver takes many of the amino acids out so that they can be distributed to the body's various organs. While this is normally a good thing, a bodybuilding supplement should send all the aminos straight to the muscle, and that's exactly what hydrolyzed proteins do. Since the material is already partly digested, it is much easier for the body to finish breaking it down. It is therefore absorbed more quickly, give the liver very little time extract amino acids. This means that your muscles get a supercharged dose of amino acids all at once.

 

One of the reasons for this phenomenon is the fact that hydrolyzed proteins contain significantly higher levels of leucine and casein when compared to traditional whey isolates. Scientists have studied these chemicals quite a bit due to their ability to regulate the flow of amino acids to the muscles.

Amino acids have a whole host of positive benefits. By sending a huge shipment of them directly to your muscles, you are giving them the best set of building blocks that they could possibly have. Amino acids are literally the building blocks of all muscle, which may explain why hydrolyzed proteins result in a greater degree of muscle protein synthesis (see the section below about improved performance).

 

Faster Recovery
After a heavy workout, your body experiences a drop in glycogen and this usually results in a feeling of being very weary. To combat this, it is a common practice to ingest some carbs post-workout to re-start the glycogenic processes and stimulate your body's recovery. This study tells us that hydrolyzed proteins do clearly enhance the effects of this practice. The glycogen content of the muscles can effectively be used as a measuring stick with which to see exactly how long a person's muscle tissue takes to recover from a strenuous, high-impact workout.

 

In this study, conducted on rats, it was found that Hydrolyzed milk protein increased the glycogen levels of skeletal muscles. The rats were stimulated to perform tiring exercise and were then fed carbohydrate-rich foods and hydrolyzed whey. measurements were taken after the strenuous exercise to show how low the glycogen had been depleted. Measurements were taken again after administering the whey protein. It was found that ingestion of hydrolyzed whey did indeed raise the glycogen levels in the muscles of the rats at a significantly higher rate compared to the control group.

 

Improved Performance
There is good reason to believe that hydrolyzed whey can have some enhancing effects upon physical performance when taken in the middle of a workout. This study, which we already cited above, tells us that hydrolyzed protein consumed mid-workout offers substantial benefits, though the study did also say that more research was needed to confirm these findings.

 

A possible explanation comes from this study, conducted by Tang and Moore. This one was conducted on humans, which makes it more reliable than studies conducted on rats. The researchers found that hydrolyzed protein stimulated muscle protein synthesis to a much greater degree than traditional concentrates. They also confirmed the higher level of leucine present in hydrolyzed whey.

Muscle protein synthesis is the exact process that allows muscles to build and grow, which means that hydrolyzed proteins don't just offer advantages in terms of recovery, but also in terms of performance. Knowing this, it is a wonder that they aren't included in more workout supplements.

 

Conclusion
As you can see, hydrolyzed proteins offer a slightly different way to deliver protein to your body at just the right time. While they are not the ideal solution for all people or for all situations, they can be a useful tool in your bodybuilding arsenal that allows you to tailor your supplements to your daily activities so as to obtain maximum pump for your efforts.
THE ADVANTAGES OF HYDROLYZED MILK PROTEIN
Hydrolyzed Milk Protein
This page describes the properties of hydrolyzed milk protein. There is a brief introduction to General Protein Definitions and Chemistry, followed by sections on Milk Protein Chemistry, Milk Protein Physical Properties, Deterioration of Milk Protein, and the Influences of Heat Treatments on Hydrolyzed Milk Protein Properties.
Hydrolyzed Milk Protein Chemistry
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Hydrolyzed Milk Protein are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
Hydrolyzed milk protein have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013).

 

Hydrolyzed milk proteins are prepared via enzymatic hydrolysis of milk protein and have applications in dietetic and medical foods (Mahmoud et al., 1992). Preparation of milk protein hydrolysates is carried out to decrease allergenicity, increase adsorption, and improve functional properties of proteins for its end-use applications. These hydrolysates are also used in preparation of protein-enriched nutritious foods and beverages (Sinha et al., 2007). For enzymatic hydrolysis, milk proteins are dispersed in water and then the desirable pH and temperature is maintained at optimum value for the enzyme activity. The specific enzyme is then added to the substrate solution (protein) at a particular enzyme to protein ratio. In these specific conditions, enzyme hydrolyzes the peptide bond and allowed to continue the reaction till the desired degree of hydrolysis is achieved. The various unit operation involved in manufacture of milk protein hydrolysates are clarification, reduction of flavor, concentration/evaporation, spray drying, packaging, and storage. There is an important role of hydrolysis conditions in end product's functional properties. Differentiation between different hydrolysates can be done by assessing the degree of hydrolysis. The main limitation of protein hydrolysates is their bitter taste which limits their food application. The number of hydrophobic amino acids is mainly responsible for the bitter taste of milk protein hydrolysate. Certain peptidases are capable of hydrolyzing the hydrophobic amino acids and hence they can be utilized as debittering agent. Milk protein hydrolysates have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013). Milk protein hydrolysates are appropriate for the substitution of native proteins in infant and adult foods and beverages due to their decreased allergenicity. Antigenicity of protein is associated with its potential to instigate allergic reaction. Higher degree of hydrolysis in milk protein hydrolysates leads to lower antigenicity. Milk protein hydrolysates have high absorption as compared to native milk protein due to their peptide size. Hydrolysis of milk proteins also leads to release of bioactive peptide which is embedded in complex structure of protein molecule (Li-Chan, 2015).

Hydrolyzed milk proteins and peptides derived from caseins and major whey proteins can enhance immune cell functions, measured as lymphocyte proliferation, antibody synthesis, and cytokine regulation (Gill et al., 2000). Peptides released during milk fermentation with LAB show special interest, because these peptides have been found to modulate the proliferation of human lymphocytes to downregulate the production of certain cytokines and to stimulate the phagocytic activities of macrophages (Matar et al., 2003). Also it has been suggested that immuno-modulatory milk peptides may alleviate allergic reactions in atopic humans and enhance mucosal immunity in the gastrointestinal tract (Korhonen and Pihlanto, 2003). De Simone et al. (1986) reported that filtered yogurt, which is free of microorganisms, increased interferon-gamma production and natural killer activity of human peripheral blood lymphocytes.

Hydrolyzed milk protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this exist, most common is prolonged heating with hydrochloric acid, sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.

 

Uses
Protein hydrolysis is a useful route to the isolation of individual amino acids. Examples include cystine from hydrolysis of hair, tryptophane from casein, histidine from red blood cells, and arginine from gelatin.

 

Common hydrolyzed products used in food are hydrolyzed vegetable protein and yeast extract, which are used as flavor enhancers because the hydrolysis of the protein produces free glutamic acid. Some hydrolyzed beef protein powders are used for specialized diets.

Protein hydrolysis can be used to modify the allergenic properties of infant formula. Reducing the size of cow milk proteins in the formula makes it more suitable for consumption by babies suffering from milk protein intolerance. The US FDA has approved a label for this usage of partially-hydrolyzed proteins in 2017,[7] but a meta-analysis published the same year shows insufficient evidence for this use.

Hydrolyzed milk protein is also used in certain specially formulated hypoallergenic pet foods, notably dog foods for dogs and puppies that suffer from allergies caused by certain protein types in standard commercial dog food brands. The protein contents of the foods are split into peptides which reduces the likelihood for an animal's immune system recognizing an allergic threat. Hydrolyzed protein diets for cats are often recommended for felines with food allergies and certain types of digestive issues.

Partial protein hydrolyzate obtained by gentle enzymatic hydrolysis of milk casein. The optimum peptides medium molecular weight and about 20% of free amino acids provide high substantivity, skin conditioning and film-forming properties with moisturizing and protecting effect.

 

What is Hydrolyzed milk protein?
Hydrolyzed milk protein is obtained by hydrolysis of milk by acidic, alkaline or enzymatic reactions.
There are 2 major categories of Hydrolyzed Milk Protein that are broadly defined by their chemical composition and physical properties. The casein family contains phosphorus and will coagulate or precipitate at pH 4.6. The serum (whey) proteins do not contain phosphorus, and these proteins remain in solution in milk at pH 4.6. The principle of coagulation, or curd formation, at reduced pH is the basis for cheese curd formation. In cow's milk, approximately 82% of milk protein is casein and the remaining 18% is serum, or Hydrolyzed Milk Protein.
Home » Nutrition » What Is Milk Protein?

 

Hydrolyzed Milk Protein is a type of protein that is derived from filtered milk and Is formed from whey and casein proteins. Milk protein is generally treated in a way that will keep these proteins close to their natural state, but in a purer form. The gentle purification process Milk Protein goes through ensures any denaturing or changing of the proteins is minimized and the amino acid profile remains excellent. The Milk Protein yielded is an excellent source of calcium, high in branch chain amino acids and low in fat. In this article we will investigate exactly what Milk Protein is and what makes it such an effective, if sometimes overlooked, protein source.

 

What is Hydrolyzed Milk Protein
Often overshadowed by Whey Protein, Milk Protein is formed from predominantly casein and some whey proteins that are constituents of milk. These elements are purified when milk is taken and gradually purified into Milk Protein. Carbohydrates and fats are removed during this process and Milk Protein Concentrate or Isolate is created. A lot of people tend to look at the low amount of whey in Milk Protein with the view that Whey Protein is the only good protein source. Whey Protein is a very good protein source and it is rapidly digested. This does not however, make it an ideal all-purpose protein source. In fact, the high casein content within Milk Protein makes it an excellent protein source, with a rich amino acid profile. This profile is rich in branch chain amino acids and provides a much more prolonged delivery to the muscle fibres.

 

 

Slow Release Milk Protein
As the proteins within Milk Protein are left as close to their natural state as possible, it takes the body longer to digest. This makes Hydrolyzed Milk Protein ideally suited as a sustained release protein source and a great choice as a bedtime protein or for in-between meals. As Milk Protein is gradually digested, it forms a gel in the gut which is gradually absorbed over a period of hours. This provides a prolonged source of amino acids that will continually be used by the body.

 

 

Hydrolyzed Milk Protein and Protein Synthesis
What Is Hydrolyzed Milk Protein?

 

Milk Protein does not have a huge effect on protein synthesis as it enters the bloodstream so slowly. However, studies have shown Hydrolyzed Milk Protein to enhance protein synthesis for a considerably longer time than whey. The slow release properties of Milk Protein make it excellent in preventing any muscle protein breakdown. You don't want your hard earned muscle to be broken down overnight as the body starts feeding off itself. Seeing as the amount of protein you can ingest before sleep is limited, you have to make the nature and quality of this protein count. Other protein sources such as Whey Protein are rapidly absorbed and are less suited for this specific time. Without going into all the different types of protein, I'll address the most common ones used to give a better idea of absorption times:

- Hydrolysed Milk Protein: 10-30 minutes

- Whey Protein Isolate: 30-60 minutes

- Whey Protein Concentrate: 60-90 minutes

- Casein Protein (Hydrolyzed Milk Protein): Up to 7 hours

 

Hydrolyzed Milk Protein and Protein Breakdown
Looking at these times there really is no competition. The properties of Hydrolyzed Milk Protein make it the best thing to take before bed and also through the day (when protein isn't immediately required). When trying to build muscle, you need to tip the balance of protein synthesis and protein breakdown in your favour. No matter how much protein synthesis you manage through training and diet, this cannot be truly maximised until you address protein breakdown. Potentially this breakdown could undo all the hard work put in through the day. The majority or muscular repair and growth takes place while you are asleep and you cannot afford to starve your body of protein at this important time. Therefore feeding Milk Protein at these times can be an important tool in your supplement arsenal.
Milk is an important component of a balanced diet and contains numerous valuable constituents. Considerable acclaimed health benefits of milk are related to its proteins, not only for their nutritive value but also for their biological properties. Scientific evidence suggests that anticarcinogenic activities, antihypertensive properties, immune system modulation, and other metabolic features of milk, are affiliated with its proteins (intact proteins or its derivatives). In this article, the main health-related aspects of Hydrolyzed Milk Protein, such as anticarcinogenic, immunomodulatory, antimicrobial, anticariogenic, antihypertensive, and hypocholesterolemic effects are reviewed. Collectively, the findings indicate the effectiveness of Hydrolyzed Milk Protein on reduction of risk factors for cancer, cardiovascular diseases and overall improvement of health aspects.
Milk Protein Hydrolysates Hydrolyzed milk proteins
Hydrolyzed milk proteins is used as a flavor enhancer in food industries. It is a precursor to produce MSG. The chemical breakdown of hydrolyzed milk protein releases glutamic acid, which combines with sodium to form MSG. 
Hydrolyzed milk protein diets have been available for cats for over 10 years now, but studies investigating the use of hydrolyzed diets in cats with allergic dermatitis are lacking. 
Hydrolyzed protein powders contain "pre-digested proteins," so they're easier to absorb (bye, upset stomach) and may help speed up post-workout muscle recovery.
When Should I Use Hydrolyzed Milk Protein?
There are certain situations in which hydrolyzed milk protein is preferable to normal protein supplements. 
Hydrolyzed milk protein have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013).

 

Hydrolyzed milk proteins are prepared via enzymatic hydrolysis of milk protein and have applications in dietetic and medical foods (Mahmoud et al., 1992). Preparation of milk protein hydrolysates is carried out to decrease allergenicity, increase adsorption, and improve functional properties of proteins for its end-use applications. These hydrolysates are also used in preparation of protein-enriched nutritious foods and beverages (Sinha et al., 2007). For enzymatic hydrolysis, milk proteins are dispersed in water and then the desirable pH and temperature is maintained at optimum value for the enzyme activity. The specific enzyme is then added to the substrate solution (protein) at a particular enzyme to protein ratio. In these specific conditions, enzyme hydrolyzes the peptide bond and allowed to continue the reaction till the desired degree of hydrolysis is achieved. The various unit operation involved in manufacture of milk protein hydrolysates are clarification, reduction of flavor, concentration/evaporation, spray drying, packaging, and storage. There is an important role of hydrolysis conditions in end product's functional properties. Differentiation between different hydrolysates can be done by assessing the degree of hydrolysis. The main limitation of protein hydrolysates is their bitter taste which limits their food application. The number of hydrophobic amino acids is mainly responsible for the bitter taste of milk protein hydrolysate. Certain peptidases are capable of hydrolyzing the hydrophobic amino acids and hence they can be utilized as debittering agent. Milk protein hydrolysates have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013). Milk protein hydrolysates are appropriate for the substitution of native proteins in infant and adult foods and beverages due to their decreased allergenicity. Antigenicity of protein is associated with its potential to instigate allergic reaction. Higher degree of hydrolysis in milk protein hydrolysates leads to lower antigenicity. Milk protein hydrolysates have high absorption as compared to native milk protein due to their peptide size. Hydrolysis of milk proteins also leads to release of bioactive peptide which is embedded in complex structure of protein molecule (Li-Chan, 2015).

Hydrolyzed milk proteins and peptides derived from caseins and major whey proteins can enhance immune cell functions, measured as lymphocyte proliferation, antibody synthesis, and cytokine regulation (Gill et al., 2000). Peptides released during milk fermentation with LAB show special interest, because these peptides have been found to modulate the proliferation of human lymphocytes to downregulate the production of certain cytokines and to stimulate the phagocytic activities of macrophages (Matar et al., 2003). Also it has been suggested that immuno-modulatory milk peptides may alleviate allergic reactions in atopic humans and enhance mucosal immunity in the gastrointestinal tract (Korhonen and Pihlanto, 2003). De Simone et al. (1986) reported that filtered yogurt, which is free of microorganisms, increased interferon-gamma production and natural killer activity of human peripheral blood lymphocytes.

Hydrolyzed milk protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this exist, most common is prolonged heating with hydrochloric acid, sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.

 

 


Protein hydrolyzates, milk. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of milk composed primarily of amino acids, peptides, and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin.
hidrolized Milk Protein is one of the most nutrient rich proteins due to its complete amino acid content. It offers the formulator an easy way to incorporate anti-irritant and protective properties unmatched by any other protein. With its readily available nutrients you'll see increased manageability and body in hair along with increased hydration and elasticity in skin. As with all proteins, it is restructuring and healing, but along with those benefits you will also get an optimal balance and the building blocks for improved utilization in all of your skin bath, body and hair care products.

 

 

SPECIFICATIONS
light amber non viscous liquid*
characteris odor
water soluble
store away from direct heat and light
1yr. when stored properly
Appearance:
Odor:
Solubility:
Molecular Weight:
Storage:
Shelf:
* May sediment on standing. This is normal. Shake before use if necessary.
USAGE

 

 

2 TO 5%
add to cool down phase below 110
addto water phase in cold process formulas
APPLICATIONS

 

 

skin care moisturizers and cleansing products
bath and body washes, creams and lotions
hair care
shampoos, conditioners, balms and leave in hair care products (testing at 1.0%)
improved wet and dry comb out
increased elasticity for healthier hair
increased strength to prevent breakage
protection from styling damage
after sun products
healing products
post treatment soothing products

 

hidrolized milk protein have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013).

hidrolized milk proteins are prepared via enzymatic hydrolysis of milk protein and have applications in dietetic and medical foods (Mahmoud et al., 1992). Preparation of milk protein hydrolysates is carried out to decrease allergenicity, increase adsorption, and improve functional properties of proteins for its end-use applications. These hydrolysates are also used in preparation of protein-enriched nutritious foods and beverages (Sinha et al., 2007). For enzymatic hydrolysis, milk proteins are dispersed in water and then the desirable pH and temperature is maintained at optimum value for the enzyme activity. The specific enzyme is then added to the substrate solution (protein) at a particular enzyme to protein ratio. In these specific conditions, enzyme hydrolyzes the peptide bond and allowed to continue the reaction till the desired degree of hydrolysis is achieved. The various unit operation involved in manufacture of milk protein hydrolysates are clarification, reduction of flavor, concentration/evaporation, spray drying, packaging, and storage. There is an important role of hydrolysis conditions in end product's functional properties. Differentiation between different hydrolysates can be done by assessing the degree of hydrolysis. The main limitation of protein hydrolysates is their bitter taste which limits their food application. The number of hydrophobic amino acids is mainly responsible for the bitter taste of milk protein hydrolysate. Certain peptidases are capable of hydrolyzing the hydrophobic amino acids and hence they can be utilized as debittering agent. Milk protein hydrolysates have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013). Milk protein hydrolysates are appropriate for the substitution of native proteins in infant and adult foods and beverages due to their decreased allergenicity. Antigenicity of protein is associated with its potential to instigate allergic reaction. Higher degree of hydrolysis in milk protein hydrolysates leads to lower antigenicity. Milk protein hydrolysates have high absorption as compared to native milk protein due to their peptide size. Hydrolysis of milk proteins also leads to release of bioactive peptide which is embedded in complex structure of protein molecule (Li-Chan, 2015).

hidrolized milk proteins and peptides derived from caseins and major whey proteins can enhance immune cell functions, measured as lymphocyte proliferation, antibody synthesis, and cytokine regulation (Gill et al., 2000). Peptides released during milk fermentation with LAB show special interest, because these peptides have been found to modulate the proliferation of human lymphocytes to downregulate the production of certain cytokines and to stimulate the phagocytic activities of macrophages (Matar et al., 2003). Also it has been suggested that immuno-modulatory milk peptides may alleviate allergic reactions in atopic humans and enhance mucosal immunity in the gastrointestinal tract (Korhonen and Pihlanto, 2003). De Simone et al. (1986) reported that filtered yogurt, which is free of microorganisms, increased interferon-gamma production and natural killer activity of human peripheral blood lymphocytes.

hidrolized milk protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this exist, most common is prolonged heating with hydrochloric acid, sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.

 

Uses
Protein hydrolysis is a useful route to the isolation of individual amino acids. Examples include cystine from hydrolysis of hair, tryptophane from casein, histidine from red blood cells, and arginine from gelatin.

 

Common hidrolized products used in food are hidrolized vegetable protein and yeast extract, which are used as flavor enhancers because the hydrolysis of the protein produces free glutamic acid. Some hidrolized beef protein powders are used for specialized diets.

Protein hydrolysis can be used to modify the allergenic properties of infant formula. Reducing the size of cow milk proteins in the formula makes it more suitable for consumption by babies suffering from milk protein intolerance. The US FDA has approved a label for this usage of partially-hidrolized proteins in 2017,[7] but a meta-analysis published the same year shows insufficient evidence for this use.

hidrolized milk protein is also used in certain specially formulated hypoallergenic pet foods, notably dog foods for dogs and puppies that suffer from allergies caused by certain protein types in standard commercial dog food brands. The protein contents of the foods are split into peptides which reduces the likelihood for an animal's immune system recognizing an allergic threat. hidrolized protein diets for cats are often recommended for felines with food allergies and certain types of digestive issues.

Partial protein hydrolyzate obtained by gentle enzymatic hydrolysis of milk casein. The optimum peptides medium molecular weight and about 20% of free amino acids provide high substantivity, skin conditioning and film-forming properties with moisturizing and protecting effect.

 

What is hidrolized milk protein?
hidrolized milk protein is obtained by hydrolysis of milk by acidic, alkaline or enzymatic reactions. Milk is a rich source of protein casein and whey protein. It has almost all of the required amino acids that a human body need. In ancient times, milk has been used for bathing, especially it was very common in Royal families. It comes as white, yellow or brownish-white in color..

 

 

Use & Benefits:
Hydrolized milk protein is helpful in the restructuring of cells since it has good penetration into the skin. The amino acids contained in it have two different groups attached in the same structure, which can make them water-loving as well as fat-loving at the same time. So, they can get attached to dead skin cells and dirt and get washed away with water. Thus, it can be used as cleansers. The milk protein also keeps skin hydrated and reduces allergic infections like rashes and dark spots on the skin. They can form a film on the hair and skin surface and do not allow moisture to evaporate and retain it within the skin. Milk protein hydrates the skin and makes it smoother and lighter in shade. It also repairs damaged hair, helps in the growth of healthy and shiny hair. It is used in the formulations of many skincare and hair care products.

 

 

hidrolized Milk Protein
Typical Properties
Appearance Hazy, pale amber liquid
Odor Characteristic amino acid
pH (direct @ 25°C) 5.5-7.0
Non-Volatile Matter (1g/1hr/105°C) 18-25%
Preservation System 0.9-1.1% Phenoxyethanol
Recommended Use Level 1-3%
The Effect of Isolated hidrolized Milk Protein on Thyroid
Hormones, Liver and Kidney Function Tests in Individuals With
Regular Weight Exercise

 

 

hidrolized MILK PROTEIN: WHAT IS IT & WHAT ARE THE BENEFITS
hidrolized MILK PROTEIN 
Whey hidrolized milk protein comes in three primary forms: whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein hydrolysate (WPH), also known as hidrolized protein, which is unique due to its concentration of small peptides.

 

WPH is becoming more popular in the health and fitness industry, and for a good reason: hidrolized whey protein is a version of whey that's already broken down and offers a high degree of bioavailability. That means it's easier to digest and delivers muscle-friendly protein to your body more quickly relative to whole (non-hidrolized) proteins, allowing for fewer undesirable effects such as gas and bloating, as well as a speedier recovery.

hidrolized milk protein can provide super-protein nutrition, and its benefits are especially noteworthy for people who experience digestive discomfort (gas and/or bloating) or have trouble digesting other food proteins.

 

You may be thinking, great, but what does "hidrolized milk protein" actually mean? To understand what makes hidrolized whey protein better than other types of protein, we need to understand what protein is and how the body digests it.
PUTTING IT ALL TOGETHER: hidrolized WHEY PROTEIN
Properly hidrolized milk protein is simply protein that has already been broken down into dipeptides and tripeptides. In a sense, the protein is pre-digested, so that the body can easily absorb it.

 

 

DH refers to the degree of hydrolysis, which indicates how much the protein has been broken down. Generally speaking, the higher the DH, the larger the concentration of small peptides.
High-DH hidrolized milk protein also offers reduced allergen potential. Although whey protein allergies are rare, some people who are allergic to milk may have difficulty digesting whey as well as casein. But research has shown that milk protein hydrolysates significantly reduce allergic responses in children. If you have a milk allergy or experience intestinal distress when consuming milk protein, a high-DH whey protein may be what you need.
Milk Protein Hydrolysates hidrolized milk proteins
hidrolized milk proteins is used as a flavor enhancer in food industries. It is a precursor to produce MSG. The chemical breakdown of hidrolized milk protein releases glutamic acid, which combines with sodium to form MSG. 
hidrolized milk protein diets have been available for cats for over 10 years now, but studies investigating the use of hidrolized diets in cats with allergic dermatitis are lacking. 
hidrolized protein powders contain "pre-digested proteins," so they're easier to absorb (bye, upset stomach) and may help speed up post-workout muscle recovery.
When Should I Use hidrolized Milk Protein?
There are certain situations in which hidrolized milk protein is preferable to normal protein supplements. If you are engaged in frequent, intense training, hidrolized protein can be very helpful because it maximizes recovery time, making it possible to do more sets per day. It gives you a quick boost rather than a slow burn.
hidrolized MILK PROTEIN 
If you are combining your weight training program with a special diet program, you may find it useful to use hidrolized whey because the quick delivery can compensate for the relative lack of carbohydrates in most diets. One problem with combining a strict diet with a strict weight training regimen is the fact that you will find it harder to build up your energy. hidrolized proteins won't totally alleviate this issue, but they can definitely help.

 

Finally, hidrolized milk protein concentrates might also be a good choice when you are doing a "burnout" workout. That is to say, the kind of workout where you are pushing your endurance as long as you can. For long workout marathons, the performance-enhancing aspect of hidrolized protein may be useful in pushing the envelope just a little farther.

 

What Benefits Do hidrolized Milk Proteins Offer?
Here is a short list of the benefits. Be aware that, although a lot of good research on hidrolized proteins has been done in recent years, this is still a relatively new subject and much research remains to be done.

 

 

Superior Amino Acid Delivery
Normally, as proteins are digested, your liver takes many of the amino acids out so that they can be distributed to the body's various organs. While this is normally a good thing, a bodybuilding supplement should send all the aminos straight to the muscle, and that's exactly what hidrolized proteins do. Since the material is already partly digested, it is much easier for the body to finish breaking it down. It is therefore absorbed more quickly, give the liver very little time extract amino acids. This means that your muscles get a supercharged dose of amino acids all at once.

 

One of the reasons for this phenomenon is the fact that hidrolized proteins contain significantly higher levels of leucine and casein when compared to traditional whey isolates. Scientists have studied these chemicals quite a bit due to their ability to regulate the flow of amino acids to the muscles.

Amino acids have a whole host of positive benefits. By sending a huge shipment of them directly to your muscles, you are giving them the best set of building blocks that they could possibly have. Amino acids are literally the building blocks of all muscle, which may explain why hidrolized proteins result in a greater degree of muscle protein synthesis (see the section below about improved performance).

 

Faster Recovery
After a heavy workout, your body experiences a drop in glycogen and this usually results in a feeling of being very weary. To combat this, it is a common practice to ingest some carbs post-workout to re-start the glycogenic processes and stimulate your body's recovery. This study tells us that hidrolized proteins do clearly enhance the effects of this practice. The glycogen content of the muscles can effectively be used as a measuring stick with which to see exactly how long a person's muscle tissue takes to recover from a strenuous, high-impact workout.

 

In this study, conducted on rats, it was found that hidrolized milk protein increased the glycogen levels of skeletal muscles. The rats were stimulated to perform tiring exercise and were then fed carbohydrate-rich foods and hidrolized whey. measurements were taken after the strenuous exercise to show how low the glycogen had been depleted. Measurements were taken again after administering the whey protein. It was found that ingestion of hidrolized whey did indeed raise the glycogen levels in the muscles of the rats at a significantly higher rate compared to the control group.

 

Improved Performance
There is good reason to believe that hidrolized whey can have some enhancing effects upon physical performance when taken in the middle of a workout. This study, which we already cited above, tells us that hidrolized protein consumed mid-workout offers substantial benefits, though the study did also say that more research was needed to confirm these findings.

 

A possible explanation comes from this study, conducted by Tang and Moore. This one was conducted on humans, which makes it more reliable than studies conducted on rats. The researchers found that hidrolized protein stimulated muscle protein synthesis to a much greater degree than traditional concentrates. They also confirmed the higher level of leucine present in hidrolized whey.

Muscle protein synthesis is the exact process that allows muscles to build and grow, which means that hidrolized proteins don't just offer advantages in terms of recovery, but also in terms of performance. Knowing this, it is a wonder that they aren't included in more workout supplements.

 

Conclusion
As you can see, hidrolized proteins offer a slightly different way to deliver protein to your body at just the right time. While they are not the ideal solution for all people or for all situations, they can be a useful tool in your bodybuilding arsenal that allows you to tailor your supplements to your daily activities so as to obtain maximum pump for your efforts.
THE ADVANTAGES OF hidrolized MILK PROTEIN
hidrolized Milk Protein
This page describes the properties of hidrolized milk protein. There is a brief introduction to General Protein Definitions and Chemistry, followed by sections on Milk Protein Chemistry, Milk Protein Physical Properties, Deterioration of Milk Protein, and the Influences of Heat Treatments on hidrolized Milk Protein Properties.
hidrolized Milk Protein Chemistry
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. hidrolized Milk Protein are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.
hidrolized milk protein have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013).

 

hidrolized milk proteins are prepared via enzymatic hydrolysis of milk protein and have applications in dietetic and medical foods (Mahmoud et al., 1992). Preparation of milk protein hydrolysates is carried out to decrease allergenicity, increase adsorption, and improve functional properties of proteins for its end-use applications. These hydrolysates are also used in preparation of protein-enriched nutritious foods and beverages (Sinha et al., 2007). For enzymatic hydrolysis, milk proteins are dispersed in water and then the desirable pH and temperature is maintained at optimum value for the enzyme activity. The specific enzyme is then added to the substrate solution (protein) at a particular enzyme to protein ratio. In these specific conditions, enzyme hydrolyzes the peptide bond and allowed to continue the reaction till the desired degree of hydrolysis is achieved. The various unit operation involved in manufacture of milk protein hydrolysates are clarification, reduction of flavor, concentration/evaporation, spray drying, packaging, and storage. There is an important role of hydrolysis conditions in end product's functional properties. Differentiation between different hydrolysates can be done by assessing the degree of hydrolysis. The main limitation of protein hydrolysates is their bitter taste which limits their food application. The number of hydrophobic amino acids is mainly responsible for the bitter taste of milk protein hydrolysate. Certain peptidases are capable of hydrolyzing the hydrophobic amino acids and hence they can be utilized as debittering agent. Milk protein hydrolysates have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013). Milk protein hydrolysates are appropriate for the substitution of native proteins in infant and adult foods and beverages due to their decreased allergenicity. Antigenicity of protein is associated with its potential to instigate allergic reaction. Higher degree of hydrolysis in milk protein hydrolysates leads to lower antigenicity. Milk protein hydrolysates have high absorption as compared to native milk protein due to their peptide size. Hydrolysis of milk proteins also leads to release of bioactive peptide which is embedded in complex structure of protein molecule (Li-Chan, 2015).

hidrolized milk proteins and peptides derived from caseins and major whey proteins can enhance immune cell functions, measured as lymphocyte proliferation, antibody synthesis, and cytokine regulation (Gill et al., 2000). Peptides released during milk fermentation with LAB show special interest, because these peptides have been found to modulate the proliferation of human lymphocytes to downregulate the production of certain cytokines and to stimulate the phagocytic activities of macrophages (Matar et al., 2003). Also it has been suggested that immuno-modulatory milk peptides may alleviate allergic reactions in atopic humans and enhance mucosal immunity in the gastrointestinal tract (Korhonen and Pihlanto, 2003). De Simone et al. (1986) reported that filtered yogurt, which is free of microorganisms, increased interferon-gamma production and natural killer activity of human peripheral blood lymphocytes.

hidrolized milk protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this exist, most common is prolonged heating with hydrochloric acid, sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.

 

Uses
Protein hydrolysis is a useful route to the isolation of individual amino acids. Examples include cystine from hydrolysis of hair, tryptophane from casein, histidine from red blood cells, and arginine from gelatin.

 

Common hidrolized products used in food are hidrolized vegetable protein and yeast extract, which are used as flavor enhancers because the hydrolysis of the protein produces free glutamic acid. Some hidrolized beef protein powders are used for specialized diets.

Protein hydrolysis can be used to modify the allergenic properties of infant formula. Reducing the size of cow milk proteins in the formula makes it more suitable for consumption by babies suffering from milk protein intolerance. The US FDA has approved a label for this usage of partially-hidrolized proteins in 2017,[7] but a meta-analysis published the same year shows insufficient evidence for this use.

hidrolized milk protein is also used in certain specially formulated hypoallergenic pet foods, notably dog foods for dogs and puppies that suffer from allergies caused by certain protein types in standard commercial dog food brands. The protein contents of the foods are split into peptides which reduces the likelihood for an animal's immune system recognizing an allergic threat. hidrolized protein diets for cats are often recommended for felines with food allergies and certain types of digestive issues.

Partial protein hydrolyzate obtained by gentle enzymatic hydrolysis of milk casein. The optimum peptides medium molecular weight and about 20% of free amino acids provide high substantivity, skin conditioning and film-forming properties with moisturizing and protecting effect.

 

What is hidrolized milk protein?
hidrolized milk protein is obtained by hydrolysis of milk by acidic, alkaline or enzymatic reactions.
There are 2 major categories of hidrolized Milk Protein that are broadly defined by their chemical composition and physical properties. The casein family contains phosphorus and will coagulate or precipitate at pH 4.6. The serum (whey) proteins do not contain phosphorus, and these proteins remain in solution in milk at pH 4.6. The principle of coagulation, or curd formation, at reduced pH is the basis for cheese curd formation. In cow's milk, approximately 82% of milk protein is casein and the remaining 18% is serum, or hidrolized Milk Protein.
Home » Nutrition » What Is Milk Protein?

 

hidrolized Milk Protein is a type of protein that is derived from filtered milk and Is formed from whey and casein proteins. Milk protein is generally treated in a way that will keep these proteins close to their natural state, but in a purer form. The gentle purification process Milk Protein goes through ensures any denaturing or changing of the proteins is minimized and the amino acid profile remains excellent. The Milk Protein yielded is an excellent source of calcium, high in branch chain amino acids and low in fat. In this article we will investigate exactly what Milk Protein is and what makes it such an effective, if sometimes overlooked, protein source.

 

What is hidrolized Milk Protein
Often overshadowed by Whey Protein, Milk Protein is formed from predominantly casein and some whey proteins that are constituents of milk. These elements are purified when milk is taken and gradually purified into Milk Protein. Carbohydrates and fats are removed during this process and Milk Protein Concentrate or Isolate is created. A lot of people tend to look at the low amount of whey in Milk Protein with the view that Whey Protein is the only good protein source. Whey Protein is a very good protein source and it is rapidly digested. This does not however, make it an ideal all-purpose protein source. In fact, the high casein content within Milk Protein makes it an excellent protein source, with a rich amino acid profile. This profile is rich in branch chain amino acids and provides a much more prolonged delivery to the muscle fibres.

 

 

Slow Release Milk Protein
As the proteins within Milk Protein are left as close to their natural state as possible, it takes the body longer to digest. This makes hidrolized Milk Protein ideally suited as a sustained release protein source and a great choice as a bedtime protein or for in-between meals. As Milk Protein is gradually digested, it forms a gel in the gut which is gradually absorbed over a period of hours. This provides a prolonged source of amino acids that will continually be used by the body.

 

 

hidrolized Milk Protein and Protein Synthesis
What Is hidrolized Milk Protein?

 

Milk Protein does not have a huge effect on protein synthesis as it enters the bloodstream so slowly. However, studies have shown hidrolized Milk Protein to enhance protein synthesis for a considerably longer time than whey. The slow release properties of Milk Protein make it excellent in preventing any muscle protein breakdown. You don't want your hard earned muscle to be broken down overnight as the body starts feeding off itself. Seeing as the amount of protein you can ingest before sleep is limited, you have to make the nature and quality of this protein count. Other protein sources such as Whey Protein are rapidly absorbed and are less suited for this specific time. Without going into all the different types of protein, I'll address the most common ones used to give a better idea of absorption times:

- Hydrolysed Milk Protein: 10-30 minutes

- Whey Protein Isolate: 30-60 minutes

- Whey Protein Concentrate: 60-90 minutes

- Casein Protein (hidrolized Milk Protein): Up to 7 hours

 

hidrolized Milk Protein and Protein Breakdown
Looking at these times there really is no competition. The properties of hidrolized Milk Protein make it the best thing to take before bed and also through the day (when protein isn't immediately required). When trying to build muscle, you need to tip the balance of protein synthesis and protein breakdown in your favour. No matter how much protein synthesis you manage through training and diet, this cannot be truly maximised until you address protein breakdown. Potentially this breakdown could undo all the hard work put in through the day. The majority or muscular repair and growth takes place while you are asleep and you cannot afford to starve your body of protein at this important time. Therefore feeding Milk Protein at these times can be an important tool in your supplement arsenal.
Milk is an important component of a balanced diet and contains numerous valuable constituents. Considerable acclaimed health benefits of milk are related to its proteins, not only for their nutritive value but also for their biological properties. Scientific evidence suggests that anticarcinogenic activities, antihypertensive properties, immune system modulation, and other metabolic features of milk, are affiliated with its proteins (intact proteins or its derivatives). In this article, the main health-related aspects of hidrolized Milk Protein, such as anticarcinogenic, immunomodulatory, antimicrobial, anticariogenic, antihypertensive, and hypocholesterolemic effects are reviewed. Collectively, the findings indicate the effectiveness of hidrolized Milk Protein on reduction of risk factors for cancer, cardiovascular diseases and overall improvement of health aspects.
Milk Protein Hydrolysates hidrolized milk proteins
hidrolized milk proteins is used as a flavor enhancer in food industries. It is a precursor to produce MSG. The chemical breakdown of hidrolized milk protein releases glutamic acid, which combines with sodium to form MSG. 
hidrolized milk protein diets have been available for cats for over 10 years now, but studies investigating the use of hidrolized diets in cats with allergic dermatitis are lacking. 
hidrolized protein powders contain "pre-digested proteins," so they're easier to absorb (bye, upset stomach) and may help speed up post-workout muscle recovery.
When Should I Use hidrolized Milk Protein?
There are certain situations in which hidrolized milk protein is preferable to normal protein supplements. 
hidrolized milk protein have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013).

 

hidrolized milk proteins are prepared via enzymatic hydrolysis of milk protein and have applications in dietetic and medical foods (Mahmoud et al., 1992). Preparation of milk protein hydrolysates is carried out to decrease allergenicity, increase adsorption, and improve functional properties of proteins for its end-use applications. These hydrolysates are also used in preparation of protein-enriched nutritious foods and beverages (Sinha et al., 2007). For enzymatic hydrolysis, milk proteins are dispersed in water and then the desirable pH and temperature is maintained at optimum value for the enzyme activity. The specific enzyme is then added to the substrate solution (protein) at a particular enzyme to protein ratio. In these specific conditions, enzyme hydrolyzes the peptide bond and allowed to continue the reaction till the desired degree of hydrolysis is achieved. The various unit operation involved in manufacture of milk protein hydrolysates are clarification, reduction of flavor, concentration/evaporation, spray drying, packaging, and storage. There is an important role of hydrolysis conditions in end product's functional properties. Differentiation between different hydrolysates can be done by assessing the degree of hydrolysis. The main limitation of protein hydrolysates is their bitter taste which limits their food application. The number of hydrophobic amino acids is mainly responsible for the bitter taste of milk protein hydrolysate. Certain peptidases are capable of hydrolyzing the hydrophobic amino acids and hence they can be utilized as debittering agent. Milk protein hydrolysates have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme (McGregor and Poppitt, 2013). Milk protein hydrolysates are appropriate for the substitution of native proteins in infant and adult foods and beverages due to their decreased allergenicity. Antigenicity of protein is associated with its potential to instigate allergic reaction. Higher degree of hydrolysis in milk protein hydrolysates leads to lower antigenicity. Milk protein hydrolysates have high absorption as compared to native milk protein due to their peptide size. Hydrolysis of milk proteins also leads to release of bioactive peptide which is embedded in complex structure of protein molecule (Li-Chan, 2015).

hidrolized milk proteins and peptides derived from caseins and major whey proteins can enhance immune cell functions, measured as lymphocyte proliferation, antibody synthesis, and cytokine regulation (Gill et al., 2000). Peptides released during milk fermentation with LAB show special interest, because these peptides have been found to modulate the proliferation of human lymphocytes to downregulate the production of certain cytokines and to stimulate the phagocytic activities of macrophages (Matar et al., 2003). Also it has been suggested that immuno-modulatory milk peptides may alleviate allergic reactions in atopic humans and enhance mucosal immunity in the gastrointestinal tract (Korhonen and Pihlanto, 2003). De Simone et al. (1986) reported that filtered yogurt, which is free of microorganisms, increased interferon-gamma production and natural killer activity of human peripheral blood lymphocytes.

hidrolized milk protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this exist, most common is prolonged heating with hydrochloric acid, sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.

 

PROTÉİNES DE LAİT HYDROLYSÉE

 

Origine(s) : Animale
Autres langues : Hydrolysiertes Milchprotein, Proteine del latte idrolizzate, Proteína de leche hidrolizada
Nom INCI : HYDROLYZED MILK PROTEIN
N° EINECS/ELINCS : 296-575-2
Classification : Polymère naturel ou d'hémisynthèse
Compatible Bio (Référentiel COSMOS)
Ses fonctions (INCI)
Antistatique : Réduit l'électricité statique en neutralisant la charge électrique sur une surface
Conditionneur capillaire : Laisse les cheveux faciles à coiffer, souples, doux et brillants et / ou confèrent volume, légèreté et brillance
Agent d'entretien de la peau : Maintient la peau en bon état

 

Les substituts du lait ou hydrolysats de protéines sont des aliments de synthèse qui possèdent de nombreux atouts. Ils peuvent être utiles lors d'allergie au protéine de lait de vache ou de problèmes de transit. Le point sur les principaux produits.

 

Les hydrolysats de protéines : c'est quoi ?
Ces substituts au lait maternel appelés aussi hydrolysats de protéines (diète semi-élémentaire ou lait sans protéine de lait de vache) sont caractérisés par une hydrolyse enzymatique poussée des protéines de lait de vache (caséine-lactosérum). Cela signifie que les protéines de lait de vache ont été fractionnées pour permettre une meilleure absorption des nutriments et pour soulager l'activité enzymatique de l'organisme.

 

En effet, l'hydrolyse poussée des protéines de lait de vache permet d'obtenir des petits peptides d'un PM compris entre 1 500 et 5 000 daltons ainsi que des acides aminés libres, ce qui confère à ces protéines des propriétés anallergéniques.

Pour la plupart, ils renferment :

 

50 % des lipides totaux sous forme de TCM ;
ils sont enrichis en huile végétale afin d'assurer un apport correct en acides gras essentiels ;
il n'y a ni saccharose, ni lactose ;
le sucrage est constitué par des dextrines-maltose et des polymères de glucose.
Certaines marques font figure d'exception dans cette catégorie puisqu'elles sont préparées à partir de protéines de soja et de collagène de boeuf.

 

 

Laits sans protéines de lait : c'est pour qui ?
Ces formules sont généralement conseillées chez :

 

 

les prématurés de petit poids de naissance en complément du lait de mère,
lors d' allergie aux protéines de lait de vache (PLV),
dans les syndromes de malabsorption-maldigestion intestinale ( mucoviscidose, cholestases chroniques, etc),
les diarrhées graves et/ou prolongées,
ou lors de résections intestinales.
Leur intérêt dans les coliques idiopathiques des nourrissons est l'objet de controverses : les douleurs abdominales sembleraient moins fréquentes. Est-ce du fait de l'absence du lactose ou des PLV ?

 

Hydrolysats de protéines : laits hypoallergéniques et formules extensivement hydrolysées. Bases immuno-allergologiques de leur utilisation dans la prévention et le traitement de l'allergie au lait

L'allergie aux protéines du lait de vache (APLV) a une incidence de 2,5 %. Les laits hypoallergéniques (HA) sont des hydrolysats partiels contenant du lactose. Les formules extensivement hydrolysées (FEH) contiennent de plus petits peptides et sont sans lactose. Aucun hydrolysat n'est totalement dépourvu de protéines intactes contaminantes. L'allergénicité primaire comme l'allergénicité croisée sont établies pour les laits HA. Les FEH sont dépourvues d'allergénicité primaire et ont un faible risque d'allergénicité croisée. Les auteurs rapportent les mesures prises pour la prévention dans les groupes d'enfants à risque : l'éviction des produits laitiers chez la femme enceinte ou allaitant ne fait pas l'objet d'un consensus. L'allaitement exclusif ou complété par un hydrolysat est conseillé sans détermination actuelle du type d'hydrolysat, partiel ou extensif. Seuls les hydrolysats extensifs de caséine sont tolérés chez 90 % des allergiques et doivent être prescrits en première intention. Le recours à un bilan allergologique par prick-tests aide au choix d'un autre hydrolysat. Les APLV sévères avec retard de croissance, ou le syndrome des allergies alimentaires multiples, ou encore l'inefficacité des FEH, justifient la prescription d'une formule d'acides aminés (Néocate®). Une diversification selon des règles de sécurité s'attache à prévenir l'installation d'un syndrome des allergies alimentaires multiples, qui prolonge l'évolution naturelle de l'APLV.

 

Extrait d'AVIS de l'Anses relatif à une demande d'évaluation de justificatifs relatifs à une denrée alimentaire destinée à des fins médicales spéciales pour les besoins nutritionnels, en cas d'allergies aux protéines de lait de vache et/ou d'intolérances alimentaires multiples résistantes aux préparations à base de protéines très hydrolysées, des nourrissons dès la naissance et des jeunes enfants jusqu'à trois ans.
Diagnostic et prise en charge de l'allergie aux protéines de lait de vache chez le nourrisson
La Tunisie Médicale

 

 

Prérequis : L'allergie aux protéines de lait de vache peut être responsable d'une très grande variété de symptômes et peut être due à une réaction IgE et non IgE médiée. Les questions qui restent d'actualité sont d'ordre diagnostic (quels sont les tableaux cliniques évocateurs et la place des tests allergiques dans la prise en charge ?) et thérapeutique (quel type de régime d'éviction peut-on proposer et pour quelle durée ? Méthodes : Nous avons consulté la base de données, Pub Med, Science Direct, Cochrane Library en utilisant les mots clés, allergie aux protéines de lait de vache, guideline, enfant. Les niveaux de preuve étaient A,B,C.
LE LAIT ET LES PRODUITS LAITIERS CONTRIBUENT DE FAÇON SIGNIFICATIVE À L'APPORT EN ÉLÉMENTS NUTRITIFS DANS VOTRE ALIMENTATION. CECI EST ATTRIBUABLE À LA VALEUR NUTRITIVE ENVIABLE DU LAIT QUI EST RICHE EN VITAMINES ET MINÉRAUX, MAIS AUSSI EN MACRONUTRIMENTS, DONT LES PROTÉINES.
Le terme protéine végétale hydrolysée désigne un ingrédient obtenu par hydrolyse de protéines et permettant de donner un goût de bouillon, appelé umami, à des aliments transformés1. Étant donné les controverses sur le glutamate monosodique, les fabricants de produits alimentaires utilisent des protéines végétales hydrolysées comme exhausteur de goût pour éviter de devoir indiquer « GMS » ou « glutamate monosodique » dans les ingrédients.
On retrouve des protéines végétales hydrolysées dans différents plats préparés industriels, dont des pizzas, des sauces, etc.
La protéine hydrolysée est une protéine qui a été au moins partiellement hydrolysé ou décomposé en ses composants acides aminés . Protéines hydrolysées est également utilisé dans le processus de fabrication de certains spécialement formulés hypoallergénique aliments pour chiens pour les chiens et les chiots qui souffrent d'allergies causées par certains types de protéines dans marques d'aliments pour chiens commerciaux standards. Les teneurs en protéines des aliments sont divisés en peptides qui réduit de reconnaître une menace allergique du système immunitaire du chien.
Je viens de faire une découverte concernant les protéines et en particulier ceux qui se trouvent dans les oeufs. Comme je vous l'ai déjà dit il m'arrive d'utiliser des oeufs pour faire mes masques capillaires maison.
Quand je vois que mes cheveux deviennent fins,ternes et cassants je me dis que des protéines pourraient les requinquer.

 

En faisant des recherches sur les protéines j'ai découvert que les oeufs n'étaient pas vraiment efficaces dans les masques fait maison car les molécules de protéines étant de grosses molécules (macromolécules) ne peuvent pas pénétrer à l'intérieur du cheveu à mois d'être hydrolysées par des enzymes c'est à dire coupées.

En fait,les protéines sont composées d'une ou plusieurs chaines d'acides aminés qui sont liées entre elles par des liaisons peptidiques et les enzymes permettent de couper ces liaisons.

Je sais pas si vous avez remarqué mais les protéines contenus dans les produits commerciaux sont souvent hydrolisés. En anglais on dit "Hydrolized protein".

Ataman Kimya A.Ş. © 2015 Tüm Hakları Saklıdır.