Information about Whey Protein
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 (~65%), alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native forms, independent of pH. Whey has the highest Biological Value (BV) of any known protein.
The protein fraction in Whey (approximately 10% of the total dry solids within 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.
Native whey protein does not aggregate upon renneting or acidification of milk. Prolonged heat-treatment at sufficiently high temperatures and long duration will denature (i.e. partly unfold) the whey protein, triggering hydrophobic interactions with other proteins, and the formation of disulfide bonds between whey proteins and casein micelles, leading to aggregation with other milk proteins at low pH.
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 (like the sustained high temperatures above 72 degrees Celsius (160 degrees Fahrenheit) associated with the pasteurization process) 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, but are usually lower in bioactive compounds as well — they are 90%+ protein by weight. Both of these types are mild to slightly milky in taste. Hydrolysates are predigested, partially hydrolyzed whey proteins which consequently are more easily absorbed, but their cost is generally higher. Whey protein hydrolysate also tends to taste quite different than other forms of whey protein, usually in a way that many find undesirable but can be masked when used in beverages.
More than other protein supplements, whey protein powder is commonly used by bodybuilders and other athletes to accelerate muscle development and aid in recovery. Some individuals with suppressed or otherwise abnormal immune systems or degenerative diseases use undenatured bioactive whey proteins to increase their antioxidant levels. Undenatured whey proteins are a good source of cysteine, a conditionally essential amino acid which is the rate limiting factor for the body's production of glutathione, an important antioxidant.
Examples of commercial whey proteins include those available in most health food stores and supermarket health sections; they typically consist of isolate/concentrate or isolate/concentrate/hydrolysate mixtures and they are usually flavored so they can be mixed with water or milk and consumed as a drink or shake. It is not always as expensive as one would think, it can be purchased cheaply from any good sports store.
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The protein fraction in Whey (approximately 10% of the total dry solids within 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.
Native whey protein does not aggregate upon renneting or acidification of milk. Prolonged heat-treatment at sufficiently high temperatures and long duration will denature (i.e. partly unfold) the whey protein, triggering hydrophobic interactions with other proteins, and the formation of disulfide bonds between whey proteins and casein micelles, leading to aggregation with other milk proteins at low pH.
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 (like the sustained high temperatures above 72 degrees Celsius (160 degrees Fahrenheit) associated with the pasteurization process) 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, but are usually lower in bioactive compounds as well — they are 90%+ protein by weight. Both of these types are mild to slightly milky in taste. Hydrolysates are predigested, partially hydrolyzed whey proteins which consequently are more easily absorbed, but their cost is generally higher. Whey protein hydrolysate also tends to taste quite different than other forms of whey protein, usually in a way that many find undesirable but can be masked when used in beverages.
Uses
Whey protein contains high levels of both essential and non-essential amino acids, and pregnant mothers are sometimes advised by their obstetricians to supplement their diets with whey protein to ensure that their developing babies get all the basic amino acids they might need.More than other protein supplements, whey protein powder is commonly used by bodybuilders and other athletes to accelerate muscle development and aid in recovery. Some individuals with suppressed or otherwise abnormal immune systems or degenerative diseases use undenatured bioactive whey proteins to increase their antioxidant levels. Undenatured whey proteins are a good source of cysteine, a conditionally essential amino acid which is the rate limiting factor for the body's production of glutathione, an important antioxidant.
Examples of commercial whey proteins include those available in most health food stores and supermarket health sections; they typically consist of isolate/concentrate or isolate/concentrate/hydrolysate mixtures and they are usually flavored so they can be mixed with water or milk and consumed as a drink or shake. It is not always as expensive as one would think, it can be purchased cheaply from any good sports store.
References
- Health and Whey Proteins at PDRHealth.com Article
- Eason RR, Till SR, et al. Tumor-protective and tumor-promoting actions of dietary whey proteins in an N-methyl-N-nitrosourea model of rat mammary carcinogenesis. Nutr Cancer 2006;55(2):171-7 PubMed
- Barth CA, Behnke U. [Nutritional physiology of whey and whey components.] [Article in German.] Nahrung. 1997; 41:2-12.
- Bell S J. Whey protein concentrates with and without immunoglobulins: a review. J med Food. 2000; 3:1-13.
- Bounous G, Batist G, Gold P. Immunoenhancing property of a dietary whey protein in mice: role of glutathione. Clin Invest Med. 1989; 12:154-161. PubMed
- Bounous G, Batist G, Gold P. Whey proteins in cancer prevention. Cancer Lett. 1991; 57:91-94. PubMed
- Bounous G, Gervais F, Amer V, et al. The influence of dietary whey protein on tissue glutathione and the diseases of aging. Clin Invest Med. 1989; 12:343-349. PubMed
- Kennedy RS, Konok GP, Bounous G, et al. The use of a whey protein concentrate in the treatment of patients with metastatic carcinoma: a phase I-II clinical study. Anticancer Res. 1995; 15(6B):2643-2649. PubMed
- Kinsella JE, Whitehead DM. Proteins in whey: chemical, physical, and functional properties. Adv Food Nutr Res. 1989; 33:343-438. PubMed
- Papenburg R, Bounous G, Fleiszner D, Gold P. Dietary milk proteins inhibit the development of dimethylhydrazine-induced malignancy. Tumor Biol. 1990; 11:129-136. PubMed
- Tong LM, Sasaki S, McClements DJ, Decker EA. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. J Agric Food Chem. 2000; 48:1473-1478. PubMed
- Vandenplas Y, Hauser B, Van den Borre C, et al. Effect of a whey hydrolysate prophylaxis of atopic disease. Ann Allergy. 1992; 68:419-424. PubMed
- Wong CW, Watson DL. Immunomodulatory effects of dietary whey proteins in mice. J Dairy Res. 1995; 62:359-368. PubMed
External links
- Whey Protein Profile at SupplementData.com
- Health and Whey Proteins at PDRHealth.com
- Whey Protein Source - commercial
Globular proteins, or spheroproteins are one of the two main protein classes, comprising globelike proteins that are more or less soluble in aqueous solutions (where they form colloidal solutions).
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Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses.
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Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. Cheese is made by coagulating milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds
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Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). Mammary glands are highly specialized sweat glands. The female ability to produce milk is one of the defining characteristics of mammals.
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β-lactoglobulin is the major whey protein of cow'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 [1] [2]
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α-lactalbumin is an important whey protein in cow's milk (~1 g/l), and is also present in many other mammalian species.
The molecular weight is 14176 Da, and the isoelectric point is between 4.2 and 4.5.
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The molecular weight is 14176 Da, and the isoelectric point is between 4.2 and 4.5.
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Serum albumin, often referred to simply as albumin, is the most abundant plasma protein in humans and other mammals. Albumin is essential for maintaining the osmotic pressure needed for proper distribution of body fluids between intravascular compartments and body tissues.
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Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It summarises how readily the broken down protein can be used in protein synthesis in the cells of the organism.
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β-lactoglobulin is the major whey protein of cow'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 [1] [2]
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α-lactalbumin is an important whey protein in cow's milk (~1 g/l), and is also present in many other mammalian species.
The molecular weight is 14176 Da, and the isoelectric point is between 4.2 and 4.5.
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The molecular weight is 14176 Da, and the isoelectric point is between 4.2 and 4.5.
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Bovine serum albumin, Bovine Albumin, BSA: A serum albumin protein that can be used as a diluent or a blocking agent in numerous applications including ELISAs (Enzyme-Linked Immunosorbent Assay), blots and immunohistochemistry.
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Antibodies (also known as immunoglobulins) are proteins that are found in blood or other bodily fluids of vertebrates, and are used by the immune system to identify and neutralize foreign objects, such as bacteria and viruses.
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Digestion is the process of metabolism whereby a biological entity processes a substance in order to chemically and mechanically convert the substance for the body to use.
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Overview
Digestion occurs at the multicellular, cellular, and sub-cellular levels, usually in animals...... Click the link for more information.
Proteins are large organic compounds made of amino acids arranged in a linear chain and joined together by peptide bonds between the carboxyl and amino groups of adjacent amino acid residues.
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Aggregate may refer to:
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- Construction aggregate, materials used in construction, including sand, gravel, crushed stone, slag, or recycled crushed concrete.
- Aggregate (composite), in materials science, a component of a composite material used to resist compressive stress.
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Rennet (IPA pronunciation: [ˈɹɛnɪt]) is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk.
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ACID (Atomicity, Consistency, Isolation, Durability) is a set of properties that guarantee that database transactions are processed reliably. In the context of databases, a single logical operation on the data is called a transaction.
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Denaturation is the alteration of a protein or nucleic acid's shape through some form of external stress (for example, by applying heat, acid or alkali), in such a way that it will no longer be able to carry out its cellular function.
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In chemistry, a disulfide bond is a single covalent bond derived from the coupling of thiol groups. The linkage is also called an SS-bond or disulfide bridge. The overall connectivity is therefore C-S-S-C.
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Casein (from Latin caseus "cheese") is the most predominant phosphoprotein found in milk and cheese. When coagulated with rennet, casein is sometimes called paracasein.
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Denaturation is the alteration of a protein or nucleic acid's shape through some form of external stress (for example, by applying heat, acid or alkali), in such a way that it will no longer be able to carry out its cellular function.
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Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). The degree Celsius (symbol: °C) can refer to a specific temperature on the Celsius scale
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Fahrenheit is a temperature scale named after the German-Dutch physicist Daniel Gabriel Fahrenheit (1686–1736), who proposed it in 1724.
In this scale, the melting point of water is 32 degrees Fahrenheit (written “32 °F”), and the boiling point is
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In this scale, the melting point of water is 32 degrees Fahrenheit (written “32 °F”), and the boiling point is
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Pasteurization (or pasteurisation) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. The process was named after its inventor, French scientist Louis Pasteur.
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Cysteine (abbreviated as Cys or C)[1] is an α-amino acid with the chemical formula HO2CCH(NH2)CH2SH. It is not an essential amino acid, which means that humans can synthesize it. Its codons are UGU and UGC.
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amino acid is a molecule that contains both amine and carboxyl functional groups. In biochemistry, this term refers to alpha-amino acids with the general formula H2NCHRCOOH, where R is an organic substituent.
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A protein precursor, also called a pro-protein or pro-peptide, is an inactive protein (or peptide) that can be turned into an active form by posttranslational modification. The name of the precursor for a protein is often prefixed by pro.
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Glutathione (GSH) is a tripeptide. It contains an unusual peptide linkage between the amine group of cysteine and the carboxyl group of the glutamate side chain. Glutathione, an antioxidant, protects cells from toxins such as free radicals.
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Antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent.
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