Proteine del latte isolate o isolato proteico del latte è un integratore ad alto contenuto proteico derivato dal latte. Viene prodotto tramite un processo che rimuove la maggior parte dei grassi e dei carboidrati del latte, lasciando una forma pura di proteine che include sia caseina che siero di latte. Questo tipo di integratore è particolarmente apprezzato per il suo lento rilascio di aminoacidi e per la sua capacità di fornire una nutrizione sostenuta nel tempo, rendendolo ideale per il recupero muscolare durante la notte o come sostegno nutrizionale prolungato.
Profilo Nutrizionale (per 100 grammi):
- Calorie Circa 350 kcal.
- Proteine Circa 85 grammi, rendendolo una fonte eccellente di proteine complete.
- Grassi Minimi, generalmente meno di 1 grammo.
- Carboidrati Minimi, meno di 3 grammi.
- Fibre Assenti.
- Vitamine e minerali Contiene calcio e fosforo, oltre a piccole quantità di altre vitamine e minerali essenziali.
Processo di produzione industriale
Separazione del latte. Il latte viene prima separato in crema e latte scremato mediante centrifugazione. Il latte scremato, ricco di proteine, è la base per l'isolato proteico.
- Microfiltrazione e ultrafiltrazione. Il latte scremato subisce processi di microfiltrazione e ultrafiltrazione per concentrare le proteine e ridurre i contenuti di lattosio e minerali. Questi processi utilizzano membrane semi-permeabili che permettono solo a particelle di specifiche dimensioni di passare, trattenendo le proteine.
- Diafiltrazione. Dopo l'ultrafiltrazione, la diafiltrazione viene utilizzata per lavare ulteriormente le proteine, rimuovendo i soluti indesiderati e ottenendo una concentrazione proteica più alta.
- Asciugatura. Il concentrato proteico viene poi asciugato utilizzando metodi come lo spray drying o il freeze drying per ridurre il contenuto di umidità e ottenere una polvere fine.
Considerazioni
L'isolato proteico del latte è ideale per chi cerca un'integrazione proteica che supporti sia il recupero veloce che quello a lungo termine, grazie alla presenza di caseina a digestione lenta e siero di latte a digestione rapida. È anche una scelta popolare tra gli atleti e coloro che seguono diete a basso contenuto calorico (1).
Allergie e sensibilità Non adatto per chi è allergico al latte o intollerante al lattosio, sebbene il contenuto di lattosio sia molto basso.
Uso in cucina Può essere utilizzato in frullati, barrette proteiche, e altri prodotti da forno come fonte di proteine ad alto valore biologico.
Conservazione Conservare in luogo fresco e asciutto per mantenere la sua efficacia e freschezza.
Bibliografia_____________________________________________________________________
(1) Khairallah RJ, O'Shea KM, Ward CW, Butteiger DN, Mukherjea R, Krul ES. Chronic dietary supplementation with soy protein improves muscle function in rats. PLoS One. 2017 Dec 7;12(12):e0189246. doi: 10.1371/journal.pone.0189246.
Abstract. Athletes as well as elderly or hospitalized patients use dietary protein supplementation to maintain or grow skeletal muscle. It is recognized that high quality protein is needed for muscle accretion, and can be obtained from both animal and plant-based sources. There is interest to understand whether these sources differ in their ability to maintain or stimulate muscle growth and function. In this study, baseline muscle performance was assessed in 50 adult Sprague-Dawley rats after which they were assigned to one of five semi-purified "Western" diets (n = 10/group) differing only in protein source, namely 19 kcal% protein from either milk protein isolate (MPI), whey protein isolate (WPI), soy protein isolate (SPI), soy protein concentrate (SPC) or enzyme-treated soy protein (SPE). The diets were fed for 8 weeks at which point muscle performance testing was repeated and tissues were collected for analysis. There was no significant difference in food consumption or body weights over time between the diet groups nor were there differences in terminal organ and muscle weights or in serum lipids, creatinine or myostatin. Compared with MPI-fed rats, rats fed WPI and SPC displayed a greater maximum rate of contraction using the in vivo measure of muscle performance (p<0.05) with increases ranging from 13.3-27.5% and 22.8-29.5%, respectively at 60, 80, 100 and 150 Hz. When the maximum force was normalized to body weight, SPC-fed rats displayed increased force compared to MPI (p<0.05), whereas when normalized to gastrocnemius weight, WPI-fed rats displayed increased force compared to MPI (p<0.05). There was no difference between groups using in situ muscle performance. In conclusion, soy protein consumption, in high-fat diet, resulted in muscle function comparable to whey protein and improved compared to milk protein. The benefits seen with soy or whey protein were independent of changes in muscle mass or fiber cross-sectional area.
Hudson JL, Zhou J, Kim JE, Campbell WW. Incorporating Milk Protein Isolate into an Energy-Restricted Western-Style Eating Pattern Augments Improvements in Blood Pressure and Triglycerides, but Not Body Composition Changes in Adults Classified as Overweight or Obese: A Randomized Controlled Trial. Nutrients. 2020 Mar 22;12(3):851. doi: 10.3390/nu12030851.
Abstract. Unhealthy Western-style eating patterns (WSEP) predominate, adversely affecting health. Resistance to improving dietary patterns prompts interest to incorporate a potentially health-promoting ingredient into typical WSEP foods and beverages. We assessed the effect of incorporating isocalorically matched carbohydrates versus milk protein isolate (MPI) into a WSEP on weight loss-induced changes in cardiometabolic health and body composition. In a randomized, double-blind, parallel-design study, 44 participants (age 52 ± 1 years, body mass index (BMI) 31.4 ± 0.5 kg/m2, mean ± standard error) consumed a weight maintenance WSEP (0.8 g total protein/kg/day) for 3 weeks (baseline). After, participants consumed an energy-restricted (750 kcal/day below estimated requirement) WSEP for 16 weeks, randomly assigned to contain either an additional 0.7 g carbohydrate/kg/d (CON: n = 23, 0.8 g total protein/kg/day) or 0.7 g protein/kg/d from MPI (MPI: n = 21, 1.5 g total protein/kg/day) incorporated into foods and beverages. Compared to CON, the MPI favored reductions in average 24 h and sleeping systolic and diastolic blood pressures (BP), waking hours systolic BP, and fasting plasma triglyceride concentrations. Reductions in fasting plasma insulin, glucose, total cholesterol, and low-density lipoprotein cholesterol concentrations were not different between groups. Among all participants, whole body mass, lean mass, fat mass, and thigh muscle area, each decreased over time. For adults finding it difficult to deviate from a WSEP, replacing a portion of their carbohydrate with foods and beverages containing MPI may be an effective dietary strategy to reduce BP after weight loss.
