Hydrolysed Whey Protein (also known as HWPI, Hydrolysed Whey Protein Isolate or Peptide Protein Powder) is produced from cow’s milk & represents the highest quality protein available. A hydrolysate (or hydrolysed protein) is one that has been broken down into its constituent di & tri peptide amino acids. Whilst this protein type can be more expensive, & even taste slightly bitter, it’s more easily digested & can present the user with less chances for allergic reactions, compared to its non-hydrolysed counterpart. Why? Because hydrolysis effectively breaks down the protein chains into peptides. Purified whey protein is treated with enzymes that split peptide bonds off the whey protein structure thus resulting in hydrolysed WPI. This process takes place in a non-acidic environment, which results in a nicer taste & improved absorption. The peptide fractions also are faster absorbed as they tend to use a separate absorption system, thus facilitating improved muscle recovery & thus the potential for growth1. Studies have been able to show that use of hydrolysed proteins can help with increased muscle mass gains and muscle strength gains and help stimulate the protein synthesis pathways during exercise1,2,3. Choosing a hydrolysed whey protein can assist you to recover faster, thus assist improved muscle gains. Best stacked with carbohydrates and creatine for better performance, it should also be paired with a slower absorbing protein such as casein or egg protein to promote an anabolic profile during sleep.
Hydrolysed Whey is commonly presented & sold as Formulated Supplementary Sports Foods in Australia. Hydrolysed whey proteins are not a sole source of nutrition and should be used in conjunction with an appropriate physical training or exercise programme. Not suitable for children under 15 years or pregnant women. Should only be used under medical or dietetic supervision. Always read label rpior to use.1. Koopman R, Crombach N, Gijsen AP, Walrand S, Fauquant J, Kies AK, Lemosquet S, Saris WH, Boirie Y, van Loon LJ. ‘Ingestion of a protein hydrolysate is accompanied by an accelerated in vivo digestion and absorption rate when compared with its intact protein.’ Am J Clin Nutr. 2009 Jul;90(1):106-15. Epub 2009 May 27.