|That's salmon, yes, but it's not processed enough to compete with any hydrolysate. Well, unless you decide to eat and regurgitate it - after some time, obviously, 'cause "hydrolyzed" proteins are in the end only pre-digested proteins.|
Using a quite unique multi-compartmental dynamic model that closely simulates in vivo gastrointestinal tract digestion in humans scientists from the Institute of Nutrition and Functional Foods (INAF) at the Université Laval in Quebec, did now determine that salmon not whey protein hydrolysates are the "numero uno", when it comes to digestion speed.
If you take a closer look at the data in Figure 2 at the bottom of the article, you will notice that salmon and whey hydrolysates were not the only products the scientists tested (I would love to help you along with the amino acid compositions, but unfortunately the full text does not provide any details and Hofseth Biocare the producer of the salmon protein hydrolysate does not disclose if it's made from fish heads or salmon filets... I am not kidding, scientists have been investigating methods to produce salmon protein hydrolysates from the waste material for years; cf. Gbogour. 2004).
In view of the fact that we don't really know if salmon has similar real-world pro-anabolic effects, it may thus be at least as interesting to compare the digestion speed of whey hydrolysates and isolates.
- Framroze, Bomi, et al. "Comparison of Nitrogen Bioaccessibility from Salmon and Whey Protein Hydrolysates using a Human Gastrointestinal Model (TIM-1)." Functional Foods in Health and Disease 2014; 4(5):222-231
- Gbogouri, G. A., et al. "Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates." Journal of food science 69.8 (2004): C615-C622.