Joint PhD project examines hydrolysates in sports nutrition
Whey proteins are frequently used in sports nutrition products designed to restore energy and promote muscle recovery and growth. The question is: do whey proteins improve sports performance even more when they are processed into hydrolysates?
Arla Foods Ingredients has initiated a three-year industrial PhD project in cooperation with Aarhus University, Denmark, to find out.
The project will investigate the effect of whey protein hydrolysates on protein synthesis following eccentric weight training and on muscle regeneration and insulin sensitivity after eccentric muscle-damaging exercise.
Nutritionist Anja Serena expects the findings to enable further optimisation of Arla Foods Ingredients’ whey protein hydrolysates for sports nutrition. The project will also provide valuable new documentation.
”Our customers have a strong focus on such documentation. We have chosen to look at hydrolysates in this project because their effect is less documented,” she says.
Sports science graduate Stine Klejs Rahbek has been appointed to the PhD project, which will involve research within Aarhus University’s Department of Sport Science and on-site at Arla Foods Ingredients in the factories, application centre and analysis laboratories.
A large part of her work will focus on the design and implementation of clinical trials and analysis of results.
“It is an exciting opportunity to conduct academic research of value to industry. In three years’ time, Arla Foods Ingredients should have the necessary documentation of hydrolysates’ effect on muscles after exercise,” Rahbek states.
The project has been approved by the Danish Agency for Science, Technology and Innovation, which is also providing financial support.
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