Re: whey protein

[EMAIL PROTECTED] (simpleWoman) wrote in message news:<[EMAIL PROTECTED]>...

> 
> Wouldn't someone from food science know about whey as a protein
> source? I thought that they would.

>From a pragmatic point of view if you compare the amino acid
characteristics  between whey  protein and meat  protein you can
easily see that whey protein is suitable for food.
 Besides it is milk derived  and whey is well  used in food processing
therefore  its edible!


> I wasn't going to believe evrything I hear in ngs blindly. I'll use
> my judgement. By the way, I am a chemist. I was expecting to hear some
> explanation in scienctific term. I wasn't after nutritional info.  I
> was fatre the scientifc reasons between meat protein vs whey protein.

It is good to hear that you are a chemist. Then you have the
capabilities then to find the information your self.
If you are after the advantage of whey protein versus meat protein
from my point of experience I find that its more functional in
modifying the textural characteristics of fabricated foods; such as
for example how different grades of whey protein concentrate will
improve the baking quality of the reduced fat cake mixes.
> 
> Why do you underestimate me?  The only group I post is this group
> because I do not want to hear from thsoe fitness people vouching for
> whey protein.
Well lady I am not  absolutely underestimating you. but you seem to be
frantic on learning more about the issue that confounds you when you
admitted now that you had  more than enough credentials to get the
necessary information your self.

>  I am looking for some scientific facts. If this group cannot provide
> the naswer, that is fine with me.

I hope it would, but  a  thorough library search  from technical books
and journals would  be more fitting choice for your desire to learn
more about the tchnical peculiarities of whey protein.
And you should devote valuable time for that.
Even a  comprehensive book on food chemistry and protein chemistry 
will show you details about the amino acid composition among different
proteinaceous materials.
If I want to do the same  as you I will not waste my time  posing a
question  that needs well detailed answers in a newsgroup as I am
certain I will not be satisfied with the results.
Roy