Protein hydrolysis is a process that generates several significant benefits – the resulting product is usually hypoallergenic (which is used in the nutrition of infants allergic to milk), has a rapid absorption of nutrients, and better digestibility for those taking medicines against gastric hyperacidity. "Hydrolytic cleavage is done mainly for better digestibility and faster utilization – the cleaved protein in the form of peptides passes faster through the digestive tract and does not require the presence of enzymes for processing (cleavage of the protein into poly, oligo to tri, peptides, partially free amino acids). So the athlete can use more protein than the body would be able to utilize by natural diet.
The second positive thing about hydrolysis is the removal of ingredients that may be allergic in the natural state, typically in people with soy, milk, or any other protein allergy, the protein allergen is removed by hydrolysis (degradation into peptides to free amino acids). The third thing is faster absorption of hydrolyzate compared to native protein, some peptides are released directly into the blood as well as free amino acids, some poly- / oligopeptides may still require further digestion, some absorbed directly. The result is much faster accessibility of delivered peptides, the absorption time is practically dependent only on the volume of the liquid, i.e. about 20-40 minutes at a volume up to 600 ml. Then the hydrolysed protein" is used. On the other hand, the non-hydrolysed protein must first be digested enzymatically, it passes through the stomach further into the intestines, where further degradation into peptides up to individual amino acids proceeds, with excessive amount of protein commonly pathogenic fermentation occurs. The result is a real availability of from about 1 hour (for easily digestible whey concentrate and isolate drinks), over 2-3 hours (combined protein drinks, milk, casein, egg protein solution) for up to 6-10 hours or even longer for normal diet (meat, fried and canned foods).
In summary, from the point of view of a normal diet, for most people, complex hydrolysates are not beneficial. The main benefit for sport is the rapid digestibility, better utilization and in strength sports especially better regeneration and the possibility of supplying more protein that the body could not otherwise process due to limited digestive capacity. Hydrolysates in sports are therefore used especially shortly after the end of the exercise, "bypasses" the digestive process, the peptides are available almost immediately and do not have to wait for protein digestion (from protein drinks or even food). The result is usually faster regeneration and, with increased protein intake during the day, muscle mass / strength increase. For the hydrolysis of the lupine protein we used lactic acid or fermented whey with a high content of lactic acid. This patented process has a wider range of applications.