Different Protein Powders And Their Dissolvability In Water

Abstract

The purpose of this experiment is to compare the dissolvability between different types of commercial protein powder. The types used in the study are Whey, Vegan, and Isolate. Because there is less fat in isolate powder, we predicted that it would have the fastest dissolving time, as fats are hydrophobic, and proteins are soluble. We conducted this test by centrifuging 2 samples of the same protein, one being mixed for 20 seconds, and one being mixed for 5 minutes. We then added ninhydrin reagent to these samples, which produce a blue color, in which we can compare to previous works to determine the protein concentration, and ultimately the amount of protein dissolved. Unfortunately, both the whey and isolate samples used contained too much protein, and a result, we are unable to determine the amount of protein dissolved. There was success in the vegan sample, but without other proteins to compare to, we cannot make a conclusion about which protein has the highest dissolvability.