Does anyone know anything about micellular casein? I’ve read that its more beneficial than caseinate.
From what I know about milk proteins, ALL caseinate is considered to be Miscellular.
Milk proteins are broken up into two basic families 1) Serume proteins which are all of your whey proteins, and 2) Miscellular proteins which consist of all of your Caseinates.
Furthermore, casein proteins are made up of four different casein molecules (Alpha 1, Alpha 2, Beta and Kappa). These molecules co-exist in a suspension known as a colloid.
Some companies, in my opinion, have begun to state that their caseinate is miscellular and this is a bit bogus...ALL CASEIN'S ARE MICELLULAR!!!
Hey all,
I just got off of the phone with Alex at the “PF” as I wanted to bounce my ideas off of him concerning micellular casein. He said that at this time, he is 90% sure that there is nothing special about micellular casein, as all caseins are micellular.
Alex has spoken with the president of the company that he gets his casein from, and THIS GUY doesn’t believe that micellular casein is a speciallized casien that is derived from some special processing method.
My own research has shown that casein isn’t denatured by heat, however it can be denatured by drastically changing the PH of the environment in which it is being extracted. At this time, I don’t know to what level the PH changes when a casein is processed with enzymes, I guess thats one for the protein manufacturers themselves…
I’ll write more as I learn more…