Hydrolysate protein CAS 96690-41-4

When protein hydrolysates—often called hydrolyzed proteins—first hit the shelf in the early 2000s, not much was known about their impact on size and performance; we just knew they digested faster than traditional protein powders. Some people wondered if that actually made a difference and labeled hydrolysates a gimmick. Now we know better.

A decade later, we now have more research to pull from, and both whey and casein hydrolysates are making a comeback. Will they ever be as popular as isolates or concentrates? Perhaps not, but beyond lightning-fast digestion, whey and casein hydrolysate offer serious advantages in certain situations. Here's what you need to know!

A protein hydrolysate refers to a protein that has been partially digested or "hydrolyzed." Don't worry, it's not as if someone began chewing your protein and spat it back out. This process involves adding proteolytic enzymes, which break down protein, or heating a protein with acid. Both mimic the digestion process and result in intact proteins breaking down into single amino acids and small amino-acid peptide strands.

Whey protein hydrolysate has a higher leucine content compared to whey isolate.

Replenishing glycogen with carbohydrates post-workout enhances the recovery process and prepares your body for your next workout, particularly if you're an athlete doing two-a-days or something similarly demanding.

Glycogen replenishment is fueled by insulin, which is robustly stimulated in the presence of carbs, but also stimulated in the presence of protein alone. Whey hydrolysate induces a substantially greater insulin response compared to intact proteins (isolate or concentrate), which may facilitate superior glycogen replenishment and a greater anabolic response when consumed post-workout.