Whey protein

In addition to the Group of the caseins, whey proteins are the second important protein fraction of the milk of mammals dar. total about 3.3 % protein in cow's milk is made up of ca 2.7% casein and about 0.6% whey protein together. The term whey protein is derived from the fact that the proteins of this fraction are the main component of the protein in whey.

Whey proteins are a group of different albumins and globulins. Specifically, these are:

  • Alpha -lactalbumin 20% ( 0.1 % of milk)
  • Beta -lactoglobulin about 45 % (0.25 % of milk)
  • Immunoglobulins 10%
  • Proteose peptone 20%
  • Serum albumin, 5%

Whey proteins are heat sensitive. The boiling of the milk in particular, the beta -lactoglobulin is responsible for the skin on the surface. Whey proteins also have a high content of branched amino acids, such as 20-25 % of most dietary proteins. Whey proteins are classified as nutritionally high quality ( high biological value ). They are therefore the main component of protein supplements to build muscle.

Whey protein species

Whey Protein Concentrate

The simplest form of the whey protein is available as whey concentrate. It has a lower protein content of about 70 to 80%. Due to the simple production of the raw material in the dairies, it is much cheaper than whey protein isolate and hydrolyzate. It is therefore considered by the dietary supplement suppliers in the manufacture of their products as their first choice. A carbohydrate content of about 6 to 8% and a fat content of about 4 to 7 %, the ratio of nutrients is slightly lower than in the isolate.

Whey Protein Isolate

In the manufacture of whey protein isolate, two different methods are used. In ion exchange process, the whey proteins are adsorbed to the ion exchanger and eluted, whereby the protein preparation containing more salts. In the preparation of a whey protein isolate in the micro filtration process, no salts. This allows a particularly high degree of purity can be achieved, with a protein content of about 90 to 96 % and a low fat and lactose content of less than one percent. In addition, whey protein isolate particularly suitable for people with lactose intolerance because of its practical lactose freedom.

Whey protein hydrolyzate

In the production of whey protein hydrolyzate the hydrolysis procedure. By hydrolysis ( splitting ) of the protein chains in the smallest fragments ( peptides), whey protein hydrolyzate can be absorbed by the body faster. The higher the degree of hydrolysis, the higher the quality and more expensive the protein. As a drawback, the bitter taste is to call. Therefore, whey protein hydrolyzate finds its application mainly capsules and tablets into amino acids, where the bitter taste plays only a minor role. Add small amounts of whey protein hydrolysates are mixtures of different high quality proteins ( Multi-component protein ) added.

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