Whole egg is relatively slow digesting protein. But if you have 100% egg powder derived from egg white only, does that not then become a fast digesting powder just like whey, soy etc?
I guess the same question goes for casein. If its in powder from, surely it gets digested very quickly?
After all, there is no fat around and there is huge surface area.....i would have thought that these powders would also be 'fast' proteins...but it seems that they are not.
Is there something about the composition of these proteins that makes it harder for the various proteases to cleave peptide bonds?
I guess the same question goes for casein. If its in powder from, surely it gets digested very quickly?
After all, there is no fat around and there is huge surface area.....i would have thought that these powders would also be 'fast' proteins...but it seems that they are not.
Is there something about the composition of these proteins that makes it harder for the various proteases to cleave peptide bonds?