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Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. [1] Glycomacropeptide also makes up the third largest component but is not a protein.
Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt . Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins. [1]
- 112 kJ (27 kcal)
- 0.9 g
- 0.4 g
- 5 g
Lactalbumin, also known as "whey protein", is the albumin contained in milk and obtained from whey. Lactalbumin is found in the milk of many mammals. There are alpha and beta lactalbumins; both are contained in milk.
Usually made from whey, plant, and/or meat sources. Protein supplements are extracts or concentrates of high protein foodstuffs, used in bodybuilding and as a dietary supplements to fulfill protein intake in a lean and pure source of proteins and amino acids.
β-Lactoglobulin (BLG) is the major whey protein of cow and sheep's milk (~3 g/L), and is also present in many other mammalian species; a notable exception being humans. Its structure, properties and biological role have been reviewed many times.
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli and
Colour key: Protein source with highest density of respective amino acid. Protein source with lowest density of respective amino acid. Protein milkshakes, made from protein powder (center) and milk (left), are a common bodybuilding supplement Protein powders – such as casein, whey, egg, rice, soy and cricket flour– are processed and manufactured sources of protein.
