The biological value of proteins determines how well your body can use them for muscle building and recovery. This value varies greatly between different protein sources, with animal proteins generally scoring higher than plant-based alternatives. For supplement manufacturers, this is an important factor when choosing the right protein source for their products.
In this article, we answer all the important questions about biological value and help you understand which protein sources perform best. We also look at modern alternatives and what this means for supplement formulation.
What is biological value and why is it important with proteins?
Biological value measures how efficiently your body can use a protein to make body protein. The scale runs from 0 to 100, where 100 means that all absorbed amino acids are fully utilised by the body.
This value depends on the amino acid profile of the protein. Proteins with all nine essential amino acids in the right proportions have a higher biological value. Your body can better use these proteins for muscle building, recovery and other important processes.
This is especially relevant for athletes and active people, as they need more protein for muscle recovery. A protein with a high biological value ensures that your body has more of the same amount of protein. This can make the difference between an effective supplement and one that performs less well.
Which protein sources have the highest biological value?
Egg protein ranks first with a biological value of 100, followed by whey protein (104-110), casein (77) and beef (80). These animal proteins contain all the essential amino acids in optimal proportions.
Plant proteins score lower on this scale. Soy protein achieves around 74, pea protein around 65 and rice protein around 57. These lower scores are because plant proteins are often deficient in certain essential amino acids, especially lysine or methionine.
Modern supplement manufacturers therefore combine different plant proteins to address these deficiencies. For example, a blend of pea and rice protein can achieve a much higher biological value than each of these proteins individually.
How does biological value differ between animal and plant proteins?
Animal proteins have an average biological value of 70-110, while plant proteins usually score between 45 and 75. This difference arises because animal proteins have a more complete amino acid profile that better suits the needs of the human body.
The main difference is in the presence of all essential amino acids. Animal proteins almost always contain them in sufficient quantities, while vegetable proteins often have limiting amino acids. Rice protein, for instance, is low in lysine, while pea protein is deficient in methionine.
This does not mean that plant-based proteins are bad. Through clever combinations, manufacturers can create plant-based blends that are close to animal proteins in terms of biological value. Moreover, plant proteins have other advantages, such as better digestibility for some people and lower environmental impact.
What makes whey protein so valuable for supplements?
Whey protein has a biological value of 104-110 and is absorbed by the body very quickly, often within 30-60 minutes of ingestion. This makes it ideal for post-workout supplements where fast muscle recovery is desired.
Its high biological value comes from whey's excellent amino acid profile. It is high in leucine, an amino acid that directly stimulates muscle protein synthesis. In addition, whey contains all the essential amino acids in optimal proportions for the human body.
Whey is also technically an excellent raw material for supplements. It dissolves well, has a neutral taste that is easy to mask and remains stable during storage. These properties make it a favourite choice for manufacturers looking to make high-quality protein products.
How does processing affect the biological value of protein sources?
Processing can both increase and decrease the biological value of proteins, depending on the methods and temperatures used. Mild processing techniques usually preserve the original value, while aggressive treatment can reduce it.
Heat is an important factor. Too high temperatures can damage amino acids or alter the protein structure in such a way that the body is less able to utilise it. This is why high-quality producers often use cold extraction methods or low temperatures during processing.
With plant proteins, processing can actually help. By removing certain anti-nutrients or optimising the protein structure, manufacturers can increase the biological value. Combining different plant proteins during processing can also improve the overall biological value of the final product.
What factors determine the choice of protein sources in supplement formulation?
The choice of protein sources depends on several factors: the product's target audience, desired biological value, cost, flavour profile, solubility and any dietary restrictions, such as veganism or lactose intolerance.
For sports products, manufacturers often choose whey because of its high biological value and rapid absorption. For vegan products, plant-based blends are necessary, with the trick being to create a combination that is as close as possible to animal proteins in terms of biological value.
Practical considerations also come into play. Some proteins dissolve better, others have a more neutral taste and still others are more stable during storage. An experienced formulator weighs all these factors against each other to make the best product for the specific application.
We at MixMasters understand this complexity well. Whether you are looking for traditional whey solutions or modern plant-based alternatives, our R&D team will help you choose the right protein source for your specific product. We can test and optimise different options to find the perfect balance between biological value, taste and functionality. See our comprehensive service to see how we can support your supplement formulation.
Frequently Asked Questions
As a manufacturer, how can I optimise the biological value of plant protein blends?
Combine complementary plant proteins such as pea and rice protein in a ratio of about 70:30. Add amino acids that are deficient, such as lysine to rice protein or methionine to pea protein. Test different ratios and have the amino acid profiles analysed to achieve the optimal biological value.
What are the cost-benefit trade-offs between whey and plant-based protein sources?
Whey is usually more expensive but offers higher biological value and better functionality. Plant-based proteins are often cheaper per kilo, but you need more for the same effect. Plant-based blends can be cost-effective if you find the right combination that comes close to whey in terms of performance.
How do I test whether my protein formulation actually has high biological value?
Have an amino acid analysis performed to determine the complete profile. Calculate the PDCAAS score (Protein Digestibility Corrected Amino Acid Score) or ask a specialised lab to measure the biological value. Consumer feedback on efficacy and digestibility also provides valuable insights.
Which processing errors reduce biological value the most?
Too high temperatures (above 80°C) damage hite-sensitive amino acids such as lysine and tryptophan. Prolonged exposure to acid or base during extraction can also damage protein structures. Always use mild processing methods and control temperature during all process steps.
Can I increase the biological value by adding enzymes to my formulation?
Yes, digestive enzymes such as protease can improve protein digestion and thus increase bioavailability. Add these enzymes in the right dosage (usually 50-100mg per serving) and make sure they remain stable during storage. This is especially effective with plant-based proteins.
How do I effectively communicate biological value to consumers?
Gebruik begrijpelijke termen zoals ‘complete eiwitten’ of ‘alle essentiële aminozuren’ in plaats van technische waarden. Vergelijk je product met bekende bronnen (‘net zo compleet als ei-eiwit’) en leg uit wat dit betekent voor hun doelen. Focus op de praktische voordelen zoals betere spierherstel of efficiëntere eiwitbenutting.
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