What is hydrolysis?

It is the process of enzymatic breakdown of protein, normally conducted in the GI tract (stomach and small intestine). Enzymatic hydrolysis can also be performed outside the human body, and this is how whey protein hydrolysates are processed. Food-grade enzymes are introduced to whey protein concentrate or isolate thus reducing the size of the protein molecules, called peptides.

Is hydrolysis necessary?

Yes. It is critical to absorption. All dietary protein must be reduced (hydrolyzed) to the smallest peptides called di and tripeptides, or free form aminos in order to be absorbed by the body (muscles, organs, etc). If you consume protein that is not hydrolyzed, like isolates, concentrates, blends, caseins, soy and caseinates, it must be hydrolyzed in your GI tract (stomach and small intestine). Whatever protein is not hydrolyzed down to di and tripeptides or free form aminos may not be transported into the blood for distribution to your muscles and other tissues. It will travel on into the colon where it is not absorbed and becomes food for bacteria. BNRG's exclusive DTP technology insures complete hydrolysis and absorption.*

Are other hydrolysates the same as Proto Whey?

Not at all! What is important is the DH or degree of hydrolysis. A high degree of hydrolysis (High-DH) will produce more di and tripeptides and significantly lower
AMW (average molecular weight) around 1,000 daltons whereas lower DH powders, often used due to their lower cost and ease of flavoring have little to no concentrations of di and tripeptides or Micro Peptides, a higher AMW, and may be relatively biologically unchanged from their prior unhydrolyzed state. Proto Whey is currently the only 100% High-DH hydrolysate in the market and the only source of DTP technology.

How can I tell if a product has an effective level (High-DH) of hydrolysis?
The best test is to find out the percent of di and tripeptides. A High-DH will have over 30% to 40% di & tripeptides. Proto Whey has on average 40% di and tripeptides, which produces an AMW of less than 1,000 daltons. Just as important, a top quality High-DH, biologically-efficient protein product like Proto
Whey contains low concentrations of amino acids; levels under 3-5% free form aminos. Some products attempt to deceive the consumer by reducing their average molecular weight tests by adding large amounts of free form aminos. This is not what a true High-DH hydrolysate protein is. Adding amino acids to a true High-DH product is a waste and. Also, check the ingredient listing to see if free form aminos are added, and for the inclusion of whey protein hydrolysates in the number one spot (although this will not tell you the DH of the hydrolysate).

What is the value of Proto Whey versus concentrate or isolate forms or other whole proteins like casein, egg, collagen or soy?

Because Proto Whey is an extremely High-DH hydrolysate which is predominantly di and tripeptides, the protein may be absorbed much faster and more efficiently than whole proteins.* This means that your digestive tract is able to absorb much of the protein you have consumed. In addition, the highly increased levels of di & tripeptides that enter your system ready for immediate absorption may allow your body to retain more (called nitrogen retention) than would be possible if you were consuming dietary protein that required complete digestion.* Recent science has suggested that nitrogen retention and protein utilization is higher with di and tripeptides because they are handled differently by the liver as well as other tissues, including brain, lung, and kidney.*