Whey Protein is the name for a collection of
globular proteins that can be isolated from whey, a
by-product of cheese manufactured from cow's milk.
It is typically a mixture of beta-lactoglobulin ,
alpha-lactalbumin , and serum albumin , which are
soluble in their native forms, independent of pH.
Whey has the highest Biological Value (BV) of any
known protein.
Whey is a lactose-free or reduced lactose protein loaded with nutrients and essential amino acids. Whey comprises four major protein fractions
and six
minor protein fractions. The major protein fractions
in whey are beta-lactoglobulin, alpha-lactalbumin,
bovine serum albumin and immunoglobulins. Each of
these components have important disease-fighting
effects. In addition, whey protein is easily
digestible and lactose-free.
Whey protein can be denatured (irreversibly changed) by heat — similar to the protein in egg whites which, when cooked, permanently changes from a clear liquid to a white solid. When subjected to high heat whey proteins become denatured and lose some bioactive compounds like cysteine, an amino acid that is a precursor to glutathione, an antioxidant.
Whey protein typically comes in three major forms:
concentrate, isolate and hydrolysate. Whey protein
concentrates contain a low level of fat and
cholesterol but generally have higher levels of
bioactive compounds, and carbohydrates in the form
of lactose — they are 29%-89% protein by weight.
Isolates are processed to remove the fat, and
lactose, yet are usually lower in bioactive
compounds as well — they are 90%+ protein by weight.
Hydrolysates are predigested, partially hydrolyzed
whey proteins which consequently are more easily
absorbed, but their cost is generally higher.
Whey is a lactose-free or reduced lactose protein loaded with nutrients and essential amino acids. Whey comprises four major protein fractions
and six
minor protein fractions. The major protein fractions
in whey are beta-lactoglobulin, alpha-lactalbumin,
bovine serum albumin and immunoglobulins. Each of
these components have important disease-fighting
effects. In addition, whey protein is easily
digestible and lactose-free.Whey protein can be denatured (irreversibly changed) by heat — similar to the protein in egg whites which, when cooked, permanently changes from a clear liquid to a white solid. When subjected to high heat whey proteins become denatured and lose some bioactive compounds like cysteine, an amino acid that is a precursor to glutathione, an antioxidant.
Whey protein typically comes in three major forms:
concentrate, isolate and hydrolysate. Whey protein
concentrates contain a low level of fat and
cholesterol but generally have higher levels of
bioactive compounds, and carbohydrates in the form
of lactose — they are 29%-89% protein by weight.
Isolates are processed to remove the fat, and
lactose, yet are usually lower in bioactive
compounds as well — they are 90%+ protein by weight.
Hydrolysates are predigested, partially hydrolyzed
whey proteins which consequently are more easily
absorbed, but their cost is generally higher.
Currently the Whey Protein Supplement of choice
amongst leading UK athletes , sports professionals
and bodybuilders in Extreme Performance Whey Protein
- manufactured to the highest production standards
unlike many products in its class Extreme Whey
Protein is one of the very few that also tastes good
as well. It can be used either as a traditional
Protein Shake or mixed in with desserts etc.
.jpg)
