Bazı sporcu sporcu protein tozlarının protein içeriği ve sindirilebilirliği


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Gönülalan Z. , Türkoğlu Y.

3rd International Eurasian Conference on Biological and Chemical Sciences (EurasianBioChem 2020), Ankara, Türkiye, 19 - 21 Mart 2020, ss.12-13

  • Basıldığı Şehir: Ankara
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.12-13

Özet

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.