: How does solubility of whey protein correlate to its effectiveness? I ran across a post by Julia Vins, a powerlifter, comparing two brands of whey protein powder. The original text is in Russian: ?????? ???????

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How does solubility of whey protein correlate to its effectiveness?
I ran across a post by Julia Vins, a powerlifter, comparing two brands of whey protein powder.

The original text is in Russian:

?????? ??????? ???????? whey gold standard ?? optimum nutrition ? whey
protein ?? pureprotein ????????? ???????? - ????? ????????. ???? ?????
????????? ?? ?????????? ??? ???????? ??????????? ?????. ??? ???????
?????????????? ????? ???? ?????????? ????? :) Pureprotein: ???????????
? ??????? ???? ???? ?????, ??? ? ????????. ???? ??? ??????? ???????,
?, ??????????? ?????????? ? ???????? ??????, ? ?????? ??? ???????. ??,
???, ? ???? ???? ???? ???????????. ??????????? ??? ????? ????????, ? ?
??????? ???? ????? ????? ??? ? ?? ????????? ? ???????. Whey gold:
?????? ?????? ????????, ????????? ??????????? ????????? ?????
?????????? ???????. ??? ????? ????????? ??????? ???????. ? ?????,
??????????? ??? ???????. ???? ????????????? ????????, ??? ? ??????
???? :)

The Google translation:

I decided today to compare whey gold standard of optimum nutrition and
whey protein from pureprotein banal way - Gulf of boiling water. This
method indicates the absence or presence of the protein contrary. For
more convincing, even took the same tastes :) Pureprotein: soluble in
hot water, even better than in cold. I was a little surprised by this,
and, having read the information about these tests, I decided to cook
it. But, alas, this test has disappointed me. The solution is also
perfect everything, and within five minutes of cooking never curled
into lumps. Whey gold: a completely different situation, curled up
almost completely after the addition of boiling water. When cooking
has formed dense clumps. I think that comment is superfluous. The
price matches the quality, as it should be :)

Google tends to botch Russian translations, so I'm trying to make sense of Julia's point. In the last sentence, she's concluding that "you get what you pay for". Optimum Gold Standard is more expensive than PureProtein by an average of 20 cents per ounce. Thus, in her eyes, Optimum is the higher quality protein. And since the only difference is that Optimum doesn't dissolve well in cold water and even curdles in hot water, then insolubility is proportional to quality of the protein. I understand her experiment, but not the premise. How does solubility of whey protein correlate to its effectiveness?

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