The body building world is completely enamored with protein supplements, there are many different kinds of supplements and companies come up with new ones every few months. But you should realize the potential dangers associated with taking low quality supplements. So, you should first know how protein quality is determined before you start taking any of the supplements you find off the shelf.

Methods of Determining Protein Quality

Another thing that you need to look at before you move onto looking at the different types of whey protein available in the market, you need to be familiar about the different methods of analysis for assessing quality of proteins. Different analysis methods look at how similar the amino acid profile is to human muscle tissue and how readily the protein is digested and absorbed, and from the results you can see which types of protein are the best for performance and gains.

  1. Amino Acid Scoring (AAS) aka Chemical Scoring (CS)

This basic technique is quick, consistent, and inexpensive. It measures the essential amino acids present in a protein and compares the values with a reference protein. The rating of the protein being tested is based upon the most limiting essential amino acids.

  1. Protein Efficiency Ratio (PER)

This PER system measures the ability of protein to support the growth of a rat. It represents the ratio of the weight gain to the amount of protein consumed. The problem with PER is that it cannot be faithfully applied to humans because the amino acid growth requirement for humans is less than those for rats. Also, PER measures growth but not maintenance therefore it’s going to be of limited use in determining the protein requirement of adults.

  1. Biological Value (BV)

Biological Value (or BV for short) measures the comparison between the amount of nitrogen retained and the amount of nitrogen absorbed. This looks at how similar a protein source is, in respect of amino acid profile, to that of human requirements. The proteins are grouped into those of high biological value, and low biological value. Low biological value proteins include cereal-based foods which you eat more for carbohydrate but do contain some protein.

  1. Nitrogen Protein Utilization (NPU)

The ratio of the nitrogen used for tissue formation versus the amount of nitrogen digested is known as NPU. The biological value and the NPU methods reflect both availability and digestibility and they give a moderately accurate appraisal of maintenance needs.