Is it good to take protein powder after giving birth?

Most women are very weak after giving birth. This kind of weak physique needs to be slowly recuperated. At this time, everyone will think of eating protein powder. Protein powder can increase body volume, and at the same time enhance disease resistance and allow the body to slowly recover. Whether mothers can use protein powder depends on each person's physical condition and whether the body is within the allowable range. Specific details should be based on the doctor's guidance and arrangements.

Basic Introduction

The basic building block of protein is amino acid, and there are more than 20 kinds of amino acids related to the human body; the amino acid composition, quantity and spatial structure of polypeptides of various proteins are different. As a result, thousands of proteins are formed. Although the human body needs all amino acids, most amino acids can be synthesized by the human body itself or converted from other amino acids. Therefore, in fact, adults only need to take in 8 kinds of amino acids from the diet, and children need 9 kinds, which we call essential amino acids.

Application

Egg white powder, egg yolk powder and whole egg powder not only retain the nutritional components of fresh eggs well, but also have significant functional properties. They are ideal raw and auxiliary materials in the production of pastries, meat processing, ice cream, noodles, bread, biscuits and puffed foods. As a substitute for fresh eggs, egg powder is easy to use, hygienic, easy to store and transport, etc.

Basic properties

1. Gel properties

Due to the protein content of egg white and the special processing technology, egg white powder has significant gelling properties. The high gelling property of egg white powder makes it widely used in meat products. One of the main indicators of meat quality is elasticity and sliceability. Excellent elasticity comes from myosin and the subsequent addition of salt-deep protein. The high gel strength of egg white powder has a significant effect on the elasticity and slicing properties of meat products.

① The ovalbumin and conalbumin in the egg white are mixed to form a protein-protein bond, so that the protein contains a higher molar percentage of hydrophobic amino acids and tends to establish a strong network structure;

②The protein in egg white powder is salt-soluble protein. It can quickly surround the minced muscle tissue to form a sol during the chopping process, and form a gel when heated, giving the product good elasticity;

③ During the addition process of protein powder, appropriate heat treatment is applied to expose the -SH groups inside the protein and promote the formation of disulfide bonds, thereby strengthening the intermolecular network structure and forming an irreversible gel. Proper heat treatment makes the performance of egg white powder better than that of egg white. The gel strength of egg white powder can reach about 350g/cm2, which is much higher than the gel strength of soy protein powder.

2. Emulsification

The characteristics of the protein in egg white and the proper heat treatment during processing cause the protein to partially denature. After denaturation, the hydrophobicity and emulsification activity indicators increase, the surface tension decreases, and the emulsification property is more significant compared to egg white, and it can bind a larger amount of oil.

3. Absorption and retention of water and fat

The good gel characteristics of egg powder can improve water absorption and increase adhesion through hydrogen bonds. The strong network structure can intercept a large amount of water and fat, greatly improving the water and fat retention capacity of meat products.