Milk contains vitamins (principally thiamine, riboflavin, pantothenic acid, vitamins A, D and K), minerals (calcium, potassium, sodium, phosphorus and metals in small quantities), proteins (including all essential amino acids), carbohydrates (lactose) and lipids. The only important elements of milk are lacking iron and vitamin C.
For proteins, you may be classified generally in globular proteins and fibrous.
Particularly in the three classes of milk proteins: casein, lactalbumin and lactoglobulin.
Casein is a milk protein that type phosphoprotein is separated from milk by acidification and forms a white mass. Phosphoproteins are a group of proteins that are chemically bound to a substance containing phosphoric acid, the molecule therefore contains an element phosphorus. Casein accounts for about 77 to 82 percent of the proteins found in milk and 2.7 percent of the liquid composition.
Casein is obtained by coagulating skim milk with dilute hydrochloric acid and spontaneous acidification is limited. The clots were decanted, washed with water, dried and finally crushed.
has been observed that the digestion of casein protein is slower than that of lacto-soluble proteins (serum proteins) and because this is the most conducive to repair the anabolism of amino acids in the period that following a meal.
casein protein is considered a "slow uptake" when consumed casein reaches maximum levels of amino acids and protein synthesis in blood for 3 to 4 hours from the wall. This does not mean it is bad, because the casein dramatically slows protein breakdown. Remember that muscle growth depends on the balance of protein synthesis and breakdown.
Casein by slow assimilation is indicated for the periods in which we do not need a fast contribution of proteins such as during sleep or the days you do train.
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