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. 3-dimensional structure of hemoglobin, a globular protein. ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... A glass of cows milk. ... The structure of β-lactoglobulin from PDB entry 3BLG The ribbons denote the secondary structure. ... α-lactalbumin is an important whey protein in cows milk (~1 g/l), and is also present in many other mammalian species. ... You may be looking for albumen, or egg white. ... For other uses, see PH (disambiguation). ... Biological Value or BV is a common method for measuring protein quality and biological utilization rates of protein for human and animal consumption. ...

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.^{[citation needed]} In addition, whey protein is easily digestible. The structure of β-lactoglobulin from PDB entry 3BLG The ribbons denote the secondary structure. ... α-lactalbumin is an important whey protein in cows milk (~1 g/l), and is also present in many other mammalian species. ... 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. ... Schematic of antibody binding to an antigen An antibody is a protein complex used by the immune system to identify and neutralize foreign objects like bacteria and viruses. ... This article or section does not cite its references or sources. ...

Whey protein can be denatured by heat. High heat (like the sustained high temperatures above 72 degrees Celsius (160 degrees Fahrenheit) associated with the pasteurization process) denatures whey proteins, destroying some bioactive compounds, such as the amino acid cysteine. While native whey protein does not aggregate upon renneting or acidification of milk, denaturing the whey protein triggers 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. Irreversible egg protein denaturation and loss of solubility, caused by the high temperature (while cooking it) Denaturation is the alteration of a protein or nucleic acids shape through some form of external stress (for example, by applying heat, acid or alkali), in such a way that it will no... For other uses, see Celsius (disambiguation). ... For other uses, see Fahrenheit (disambiguation). ... 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. ... This article is about the class of chemicals. ... Cysteine is a naturally occurring, sulfur-containing amino acid that is found in most proteins, although only in small quantities. ... Look up Aggregate in Wiktionary, the free dictionary. ... Rennet (IPA pronunciation: ) is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ... Irreversible egg protein denaturation and loss of solubility, caused by the high temperature (while cooking it) Denaturation is the alteration of a protein or nucleic acids shape through some form of external stress (for example, by applying heat, acid or alkali), in such a way that it will no... In chemistry, a disulfide bond is a single covalent bond derived from the coupling of thiol groups. ... Casein (from Latin caseus cheese) is the most predominant phosphoprotein found in milk and cheese. ...

Whey protein typically comes in three major forms: concentrate, isolate and hydrolysate. A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) removed. ... Isolate may refer to: a language isolate an isolated monkey in the Pit of despair experiment. ...

• 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.^{[citation needed]}

Cholesterol is a sterol (a combination steroid and alcohol). ... | IUPACName = | OtherNames = | Section1 = ! style=background: #F8EABA; text-align: center; colspan=2 | Identifiers |- | bgcolor = | CAS number | bgcolor = | [63-42-3] |- | PubChem | |- | MeSH | |- | Section2 = ! style=background: #F8EABA; text-align: center; colspan=2 | Properties |- | Molecular formula | C12H22O11 |- | Molar mass | 342. ... Hydrolysis is a chemical reaction or process in which a chemical compound is broken down by reaction with water. ...

Uses

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. Native 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. Bodybuilder Anders Graneheim (Sweden) Bodybuilding is the sport of developing muscle fibers through the combination of weight training, increased caloric intake, and rest. ... A scanning electron microscope image of a single neutrophil (yellow), engulfing anthrax bacteria (orange). ... A degenerative disease is a disease in which the function or structure of the affected tissues or organs will progressively deteriorate over time, whether due to normal bodily wear or lifestyle choices such as exercise or eating habits. ... Cysteine is a naturally occurring, sulfur-containing amino acid that is found in most proteins, although only in small quantities. ... Glutathione (GSH) is a tripeptide. ...

In a study, it was found that whey supplements may prevent blood sugar spikes after high-carbohydrate meals which is useful for diabetics.^[1]

References

WebMD is available to both consumers and physicians, and contains several different health sites owned and run by WebMD, including WebMD Health, Medscape, MedicineNet, eMedicine, eMedicine Health, RxList and theheart. ...

External links

• Whey Protein: Waste Product of the Past Nutritional Powerhouse of the Future
• Whey Protein Profile at SupplementData.com
• Whey at PDRHealth.com