Akademik Veri Yönetim Sistemi
3rd International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2020), Ankara, Türkiye, 19 - 21 Mart 2020, ss.12-13
The aim of this study is to determine the protein contents and the digestion rates in in vitro conditions by using Dumas
method of different types of protein powders which are widely used as nutritional supplements by athletes. In the research
protein and digestion levels of whey, bovine milk casein, soy, egg white, beef protein, pea protein powders were
determined. The protein content reported in the labels of the protein powder samples examined in the study and the protein
levels determined in the study for whey, casein, soy, meat, egg white, pea powders and standard were respectively; 76-
72.49, 86-83.01, 91-76.61, 88-99.28, 85-85.89, 84-77.32, 91.4-90.42. According to data, the determined protein contents of
bovine milk casein which was used as standard and egg white powder were in agreement with the label information; the
amount of protein contained in whey powder, casein powder, soy powder, pea powder was lower than the value indicated
on the label; and meat powder contained protein above the level indicated in the label information. According to the
findings and statistical evaluations obtained from the digestion experiments, the highest digestion degree was in meat
powder protein (66.28%), the second was casein powder (60.61%) and followed by milk casein (56.88%), whey protein
powder (54.42%) and pea protein powder (53.67%), soy protein powder (43.68%), lowest digestion rate was in egg protein
powder (36.57%). The difference between the groups was statistically significant (p <0.05). As a result of the research, it is
important to note that protein powders sold as sports food supplements should be expressed correctly in the label
information of the protein contents, which may lead to misleading of the consumer. It is underlined the importance of
informing the consumer about the methods used in the production of protein powders since it is associated with digestibility
and protein conversion to body protein.