Gelatin as an alternative to Casein for slow-digesting protein?
I was reading these articles on the rates of digestion for different proteins / protein blends:
Casein looks pretty awesome as a way to keeping amino acids and MPS stimulated for a longer duration, where it doesn't take much whey added on top to hit an optimal target.
I'm curious, if I made a chocolate jello with gelatin + chocolate whey protein isolate + cacao powder (or maybe Vanilla Whey + gelatin + pomegranate juice) if I could emulate a slow digesting casein protein. Any idea how well this would work compared to the gold standard Whey+Casein blend?
Another idea is to include some soluble fiber + some fat into the mix to further slow it down. Maybe Gelatin + Psyllium (or something less inflammatory -- chia, flax, acacia fiber, apple / citrus pectin, I'm not sure what's ideal) + nut butter + whey might work even better?
I did find this article for older individuals: