Protein fulfills a large number of important tasks in the human body. Protein consists of different amino acids. Some amino acids can be produced by the body from food components. Other amino acids are considered essential and can not be produced by the body itself. These amino acids must be ingested with food. Protein, that is, the amino acids contained in it, for example, involved in the construction and maintenance of the body cells and help in the healing of wounds. According to a recommendation of the German Nutrition Society, every adult should consume about 0.8 g of protein per kilogram of body weight per day. Too little protein intake leads to deficiency symptoms. Too little protein can result in hair loss, muscle weakness and growth disorders. In extreme cases, constant protein deficiency even leads to death.
Also, if the supply of protein and thus the essential amino acids is ensured through the normal diet, protein preparations, especially in the form of protein powder more popular with athletes. protein powder are now an integral part of the nutrition plan for many strength and endurance athletes. The protein in the powders for supplementation can be obtained from a variety of animal and vegetable sources. In the past, animal proteins were considered higher-quality than plant-derived proteins, and it is now known that certain combinations of plant proteins may have a higher biological value.

Animal protein

The most well-known animal protein comes from eggs and is called Egg protein. To obtain egg protein, the eggs are deprived of water in special processes. Protein from the egg white contains little carbohydrates and fat. Egg protein can also be obtained from the yolk or the whole egg. Egg whites from eggs have the highest biological value. It is absorbed quickly by the body. Many bodybuilders and strength athletes therefore swear by egg protein.

Another well-known protein of animal origin is the whey protein. It is considered in the sports world Whey proteindesignated. Whey is the English word for whey. This protein is relatively cheap, since whey is obtained in large quantities as a waste product in cheese production. The protein content in the liquid whey is relatively low. To make the protein powder, the whey is deprived of water, so that a powder with a protein content of about 80 percent can be obtained.

The third raw material used for the production of protein powders is casein, Casein is a component of milk. Casein is absorbed by the body relatively slowly. This will have casein protein powder a longer-lasting satiety effect and provide the body with protein over a longer period of time. casein protein powder is therefore sometimes used as a meal replacement

Vegetable protein

More and more people are choosing to forgo products of animal origin for a variety of reasons. So there is more and more protein powder vegetable based for vegan athletes. High quality vegetable protein is obtained from various sources. One of the richest is soy. Soy is more than 40% protein. However, the production process is more expensive than animal protein, which makes the end product more expensive. From soy protein powder with a protein content of about 80 percent are produced

Another source of vegetable protein is peas. Pea protein contains all the essential amino acids that the body can not produce itself. Pea protein is easy to digest and a high-quality substitute for animal protein. Pea protein powder contains about 85% protein.

Other vegetable protein sources used to produce protein powder include rice, wheat and hemp. However, these somewhat exotic powders are less common and usually do not play a big role. For a balanced protein supply, combinations with proteins of various origins are particularly valuable. So has a combination of wheat protein and soy proteina higher value than animal protein and is therefore very popular with strength athletes and bodybuilders. But even for the average athlete, protein powders can be a useful supplement to the normal diet and an important source for the supply of essential amino acids.