micellar casein?

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Hi Kerry

I'm sure this has been asked before but i'd like to know what is the difference between micellar casein and "ordinary" casein?

Also since i will be travelling soon I'd like to know how best to store my pro-peptide and pro-mr as i will be going to a hot and humid climate.

Thanks for the help

[OLD FORUM ARCHIVE]

Hi mate.

The difference between the different forms of casein is the processing used. Micellar casein is the natural form of casein and there for contains more growth factors than other forms of casein.

Calcium caseinate I think is treated with acids so is processed at higher heat than micellar casein and will be denatured some way.

CNP micellar casein is made using low temp. So all the growth factors will be intact.

Keep your Pro-Peptide and MR in a bag away from direct sunlight.

John.

[OLD FORUM ARCHIVE]

kk -
Milk contains 2 groups of proteins, the group of proteins that make a curd (that make cheese) are known as casein proteins (cheese proteins). The group of proteins that remain in the liquid serum during cheese manufacturing are known as whey proteins, sometimes referred to as serum proteins.

The group of milk proteins we call caseins are comprised of alpha, beta, gamma, delta and kappa casein. In general these five caseins are very large protein molecules. Whey proteins, on the other hand are relatively small molecules and because they are small, they are more easily soluble in water and therefore do not need to form a special structure to stay suspended in milk.

Caseins on the other hand because they are so large, have to aggregate together to form a specific micelle structure in order to stay suspended in milk. Casein in its micellar structure is the natural structure of casein proteins in milk and is composed of all 5 caseins, alpha etc. as above and it must have all of these caseins present. If any one of the five is removed or modified the micelle is destroyed (have you ever seen labels claiming micellar alpha and beta caseins? whatever happened to delta, gamma or kappa?)

15 years ago, nobody could isolate casein from milk with the micelle structure intact. Micellar Casein is so important to sports nutrition and most professional bodybuilders consume truly micellar casein, trust me, I know most of them.

Our stomachs are designed to digest foods according to their natural structure and casein (in its natural micelle structure) is no different. Digestive enzymes that the stomach uses to digest the micelle casein fit into the casein micelle structure like a key, if the casein is in a different configuration from the natural structure like acid treated caseinates, then the key doesn't fit and the digestion of the protein proceeds along a different path. Plus, micellar casein is the only protein (that includes whey protein) that has ever been shown in a scientific study to be anti-catabolic.

Micellar Casein is more expensive and difficult to purchase than regular casein or caseinates.

The easiest way to tell if your protein powder contains real micellar casein is by reading the ingredients panel, if a protein powder contains real micellar casein, the ingredients panel will read either "milk protein" or "micellar casein", these are the only legal ingredient declarations.

All caseins/caseinates except Micellar Casein have been denatured through heat, enzymes and acid and may contain little or no growth factors.

If you are going to a hot country where there is humidity, that dampness, if it got in the powder could harden the powder so you must try and keep it sealed. Other than this, the heat will not affect it.