Whey protein
Whey protein is a mixture of
Production of whey
Whey is left over when milk is
The main method to extract protein from whey is membrane filteration. A variety of membrane pore sizes can be used to selectively let different components of whey go through or be retained. Whey can be passed through "microfiltration" which blocks bacteria, casein micelles, and fat, then passed through "ultrafilteration" (UF) which blocks proteins. The part that does not go through UF is spray-dried into a concentrated whey protein.[5] There are also other ways to concentrate protein using filtration membranes.[6]
Ion exchange chromatography is another major method for whey protein extraction. Methods in development include aqueous two-phase extraction and magnetic fishing.[6]
Microbial production
Microbes have been engineered to produce proteins similar or even "bioidentical" to whey.[7] Companies innovating microbe produced whey and cheese include Perfect Day, California Performance, New Culture, and Motif Ingredients. None of these companies stipulate the protein composition of their products, but they do contain some of the genes needed to make whey proteins.[8][9]
Composition
The protein in
Major forms and uses
There a majorly four types of whey protein that are commercially produced:[13]
- Whey Protein Concentrates (WPC) have typically low - though not absent - levels of fat and cholesterol. They also contain carbohydrates in the form of lactose. Powders are typically between 29%–89% protein by dry weight.
- Whey Protein Isolates (WPI) are processed to remove fat and lactose, and as a result, WPI powders are typically over 90% protein by dry weight. Like WPC, WPI are mild and slightly milky in taste.
- Whey Protein Hydrolysates (WPH) are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing. Their cost is generally higher than WPC or WPI.[4] Highly hydrolysed whey may be less allergenic than other forms of whey, due to its much smaller and simpler peptide chains. For this reason it is a common constituent in hypoallergenic baby milk formulas and medical foods.[14]
- Native whey protein is extracted from skim milk, rather than being collected as a byproduct of cheese production. This type of whey does not contain glycomacropeptide, which is formed only after the addition of rennet.[15][16][17]
There is evidence that whey protein is more bio-available than casein or soy protein.[18][19][20]
Whey protein is commonly marketed as a
Use for strength training and muscle building
The primary usage of whey protein supplements is for muscle growth and development. Eating whey protein supplements before exercise will not assist athletic performance, but it will enhance the body's protein recovery and synthesis after exercise because it increases the free amino acids in the body's free amino acid pool.[21]
In 2010 a panel of the European Food Safety Authority (EFSA) panel examined the effects on whey protein on weight loss (via both fat loss and increased satiety) and strength and muscle building. The panel concluded that there's no evidence supporting any weight loss claims and that whey protein is roughly as effective for building strength, muscle and lean body mass as other protein sources.[2]
Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins.[22][23]
Whey cheese
Whey cheese, such as ricotta, is produced from whey and is rich in whey protein (except for brunost). The whey protein accounts for about 40–45% of the solids content of ricotta.[24]
References
- PMID 15453478.
- ^ .
- ^ "Whey." The Encyclopædia Britannica. 15th ed. 1994
- ^ .
- ^ Tunick MH (2008). "Whey Protein Production and Utilization." (abstract). In Onwulata CI, Huth PJ (eds.). Whey processing, functionality and health benefits. Ames, Iowa: Blackwell Publishing; IFT Press. pp. 1–13.
- ^ .
- ^ Lerissa Zimberoff (11 July 2019). "Here comes lab-grown dairy: milk proteins made without animals". LA Times.
- ^ "California Performance vegan whey". Retrieved 3 May 2022.
- ^ US9924728B2, Ryan Pandya, Perumal Gandhi, Shaowen Ji, Derek Beauchamp, Louis Hom, "Food compositions comprising one or both of recombinant beta-lactoglobulin protein and recombinant alpha-lactalbumin protein", published March 27, 2018, assigned to Perfect Day Inc.
- ^ Jay R. Hoffman & Michael J. Falvo (2004). "Protein - Which is best?". Journal of Sports Science and Medicine (3): 118–130.
- S2CID 25573353.
- PMID 17894873.
- ^ Rawat, Manas. "Types Of Whey Protein And Which One Is The Best For You". shreddedyouth. Manas Rawat. Retrieved 17 September 2022.
- PMID 1447634.
- ^ Alan L. Kelly; Seamus A. O'Mahony. "Technologies for whey processing: "Is there a better whey?"" (PDF). Dairyaustralia.com.au. Retrieved 19 May 2016.
- ^ Burrington, Kimberlee. "Technical Report: Milk Fractionation Technology and Emerging Milk Protein Opportunities" (PDF). USDairy. U.S. Dairy Export Council. Retrieved 23 May 2016.
- ^ "Leprino Foods enters direct-to-consumer whey protein market with Ascent Protein". 23 May 2016. Retrieved 1 June 2016.
- ^ Morifuji, Masashi (2010). "Comparison of Different Sources and Degrees of Hydrolysis of Dietary Protein: Effect on Plasma Amino Acids, Dipeptides, and Insulin Responses in Human Subjects". J. Agric. Food Chem. 58 (15): 8788–8797.
- ^ "Protein Quality - Macros Inc - Does Protein Quality Matter".
- ^ Calbet, JA (2002). "Plasma glucagon and insulin responses depend on the rate of appearance of amino acids after ingestion of different protein solutions in humans".. J Nutr. 132 (8): 2174–82.
- ^ ISBN 9781119256052.
- PMID 15562868.
- S2CID 26812470.
- ^ "Ricotta Cheese". Canadian Dairy Commission. 13 December 2013. Retrieved 15 September 2019..
External links
- Whey protein resources, National Dairy Council
- Whey Protein Healthnotes Archived 1 December 2009 at the Wayback Machine, University of California, San Diego