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Why do we measure glutamic acid and not L-glutamine?

By the method used to run an amino acid assay, the amide group on glutamine is sheared off during the breaking of peptide bonds, changing the glutamine into glutamic acid. They are not the same thing…but by an amino acid assay, glutamine always shows up as glutamic acid. Unfortunately, it does… Learn More

What is the glutamine content of MPC?

Since MPC and MPI are made up of Casein and Whey Proteins, we can look at the glutamine content of each protein to get an idea of the glutamine content of the respective product. Whey protein is reputed to contain roughly 7% to 8% glutamine (per 100 grams of amino acids). Casein has a slightly... Re… Learn More

Does MPC/MPI powder change with age?

Yes. All high protein powders experience degrading chemical reactions as they age. When MPC/MPI powder ages, reactions such as residual fat hydrolysis, loss of solubility, and Maillard browning will continually progress. These chemical reactions are fueled by the concentration of the milk proteins i… Learn More

What are key factors that dictate stability?

The number one key factor is compatibility of the protein with the other ingredients in the system. For instance, excess free calcium is well known to cause a decrease in milk protein suspension stability and solubility. Sodium phosphate salts are well known to increase milk protein suspension stabi… Learn More

What is suspension stability and how is it measured?

The response to this question is dependent upon the context in which you are asking the question. In a laboratory situation, suspension stability is measured by dispersing a protein powder in ambient temperature water (10% w/w) and pouring the aqueous protein dispersion into a 100 ml graduated cylin… Learn More