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Whey protein is one of the two major proteins found in dairy. Certain forms of whey protein are being studied for their ability to have a positive effect on nitrogen balance and inflammatory levels within the body. Fermented non-denatured whey produces the most bioactive form of this incredible super nutrient-rich food.
Whey is a byproduct of cheese manufacturing. The fat (curds) is pulled from the milk as is much of the casein protein. What is left is a 5% solution of lactose in water with minerals and lactalbumin. Whey is easily denatured by heat. High heat (such as the pasteurization process) denatures whey proteins. Denaturing the whey triggers hydrophobic interactions with other proteins creating a protein gel. Heat denatured whey is not healthy and can cause allergies for many.
Human mother`s milk is 60% whey and 40% casein; whereas, cow`s milk is 20% whey and 80% casein. This ratio difference suggests that humans do better on whey protein than casein. Human milk contains Beta A2 casein; whereas, the majority of cow milk has Beta A1 casein that is known to be highly inflammatory in the body.
Whey protein is a mixture of beta-lactoglobulin (around 65%), alpha-lactalbumin (25%), serum albumin (8%) and immunoglobulins. Whey protein can be found in a concentrate, isolate, or hydrolysate form.
Concentrates contain some fats but have the richest source of bioactive compounds. Isolates are processed to remove all fat & lactose. Due to the processing they are lower in bioactivated compounds. Hydrolysates are whey proteins that have been processed and broken down into smaller amino acid chains. They have little to no bioactive compounds but are the least allergenic form of whey. They have a very bitter taste.
