132:
577:
33:
298:(EFSA) panel examined the effects of 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.
286:
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
575:, 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.
115:
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
120:, 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. There are also other ways to concentrate protein using filtration membranes.
201:
or GMP. However, GMP lacks the secondary structure necessary for it to be classified as a protein and is considered a long amino acid chain. These peptides are all soluble in water in their native forms, independent of pH.
846:
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):
225:
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.
856:
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.
240:
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.
177:
is approximately 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of
147:, 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
112:
content. Processing can be done by simple drying, or the relative protein content can be increased by removing the lactose, lipids and other non-protein materials.
123:
Ion exchange chromatography is another major method for whey protein extraction. Methods in development include aqueous two-phase extraction and magnetic fishing.
978:
825:
143:
Microbes have been engineered to produce proteins similar or even "bioidentical" to whey. Companies innovating microbe produced whey and cheese include
986:
1001:
878:
533:
447:
Foegeding, EA; Davis, JP; Doucet, D; McGuffey, MK (2002). "Advances in modifying and understanding whey protein functionality".
796:
295:
83:
274:. Yogurt with high amounts of protein have been more commonly found on shelves due to the recently increasing popularity of
236:
for the purpose of easier metabolizing. Their cost is generally higher than WPC or WPI. Highly hydrolysed whey may be less
1006:
551:
1011:
475:
251:
production. This type of whey does not contain glycomacropeptide, which is formed only after the addition of rennet.
975:
104:
during the process of cheese production. Coagulation can happen by adding acid or rennet. It is a 5% solution of
767:
131:
731:
Lee YH (November 1992). "Food-processing approaches to altering allergenic potential of milk-based formula".
572:
267:
144:
78:
also makes up the third largest component but is not a protein. Whey protein is commonly marketed as a
262:, typically sold in powdered form for mixing into beverages. Whey protein is also commonly used as a
186:
501:"Recent advances in whey processing and valorisation: Technological and environmental perspectives"
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635:
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Journal concluded that the provided literature did not adequately support the proposed claims.
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Whey
Protein Concentrates (WPC) have typically low - though not absent - levels of fat and
1016:
982:
366:
349:
194:
160:
82:, and various health claims have been attributed to it. A review published in 2010 in the
797:"Technical Report: Milk Fractionation Technology and Emerging Milk Protein Opportunities"
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There is evidence that whey protein is more bio-available than casein or soy protein.
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190:
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958:
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404:"Scientific Opinion on the substantiation of health claims related to whey protein"
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275:
244:
136:
826:"Leprino Foods enters direct-to-consumer whey protein market with Ascent Protein"
607:
331:). The whey protein accounts for about 40–45% of the solids content of ricotta.
318:
229:
215:
197:. The third largest fragment of whey protein isolate derived from sweet whey is
499:
Buchanan, Dominic; Martindale, Wayne; Romeih, Ehab; Hebishy, Essam (May 2023).
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Jay R. Hoffman & Michael J. Falvo (2004). "Protein - Which is best?".
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in water and contains the water-soluble proteins of milk as well as some
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67:
47:
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139:, made with Perfect Day non-animal whey protein produced by microbes
871:
Whey
Protein Production, Chemistry, Functionality, and Applications
873:. Temple University: John Wiley & Sons Ltd. pp. 119–122.
210:
There are four major types of whey protein commercially produced:
130:
109:
31:
402:
EFSA Panel on
Dietetic Products, Nutrition and Allergies (2010).
929:
Burks W, Helm R, Stanley S, Bannon GA (2001). "Food allergens".
534:"Here comes lab-grown dairy: milk proteins made without animals"
327:, is produced from whey and is rich in whey protein (except for
148:
95:
51:
348:
Farrell, HM; Jimenez-Flores, R; Bleck, GT; et al. (2004).
222:. Powders are typically between 29%–89% protein by dry weight.
768:"Technologies for whey processing: "Is there a better whey?""
485:. Ames, Iowa: Blackwell Publishing; IFT Press. pp. 1–13.
608:"Whey proteins in the regulation of food intake and satiety"
350:"Nomenclature of the Proteins of Cows' Milk—Sixth Revision"
232:(WPH) are whey proteins that are predigested and partially
706:"Types Of Whey Protein And Which One Is The Best For You"
483:Whey processing, functionality and health benefits
434:"Whey." The Encyclopædia Britannica. 15th ed. 1994
218:. They also contain carbohydrates in the form of
54:, the liquid material created as a by-product of
301:Although whey proteins are responsible for some
247:, rather than being collected as a byproduct of
282:Use for strength training and muscle building
8:
894:Wal JM (2004). "Bovine milk allergenicity".
612:Journal of the American College of Nutrition
494:
492:
655:"Bovine milk in human nutrition – a review"
653:Haug, A; Høstmark, AT; Harstad, OM (2007).
606:Luhovyy BL, Akhavan T, Anderson GH (2007).
442:
440:
36:Containers of whey protein being sold at a
476:"Whey Protein Production and Utilization."
680:
670:
516:
505:International Journal of Dairy Technology
419:
365:
135:Modern Kitchen brand strawberry-flavored
449:Trends in Food Science & Technology
340:
258:Whey protein is commonly marketed as a
593:Journal of Sports Science and Medicine
397:
395:
393:
305:, the major allergens in milk are the
243:Native whey protein is extracted from
864:
862:
7:
291:in the body's free amino acid pool.
58:production. The proteins consist of
987:University of California, San Diego
766:Alan L. Kelly; Seamus A. O'Mahony.
552:"California Performance vegan whey"
943:10.1097/01.all.0000011021.73682.01
532:Lerissa Zimberoff (11 July 2019).
481:. In Onwulata CI, Huth PJ (eds.).
169:is approximately 20% whey and 80%
25:
367:10.3168/jds.s0022-0302(04)73319-6
266:to improve texture and decrease
100:Whey is left over when milk is
931:Curr Opin Allergy Clin Immunol
624:10.1080/07315724.2007.10719651
296:European Food Safety Authority
151:needed to make whey proteins.
84:European Food Safety Authority
1:
908:10.1016/S1081-1206(10)61726-7
745:10.1016/S0022-3476(05)81406-4
461:10.1016/S0924-2244(02)00111-5
896:Ann. Allergy Asthma Immunol
806:. U.S. Dairy Export Council
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316:
158:
93:
1002:Bodybuilding supplements
976:Whey Protein Healthnotes
421:10.2903/j.efsa.2010.1818
354:Journal of Dairy Science
294:In 2010, a panel of the
981:1 December 2009 at the
795:Burrington, Kimberlee.
518:10.1111/1471-0307.12935
672:10.1186/1476-511X-6-25
140:
40:
869:Guo, Mingruo (2019).
775:Dairyaustralia.com.au
323:Whey cheese, such as
134:
35:
902:(5 Suppl 3): S2–11.
206:Major forms and uses
187:bovine serum albumin
127:Microbial production
1007:Dietary supplements
1012:Mammalian proteins
739:(5 Pt 2): S47–50.
474:Tunick MH (2008).
260:dietary supplement
179:beta-lactoglobulin
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137:vegan cream cheese
90:Production of whey
80:protein supplement
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27:Protein supplement
659:Lipids Health Dis
270:in many types of
199:glycomacropeptide
183:alpha-lactalbumin
173:. The protein in
76:Glycomacropeptide
38:health food store
16:(Redirected from
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573:US9924728B2
319:Whey cheese
313:Whey cheese
289:amino acids
216:cholesterol
155:Composition
145:Perfect Day
996:Categories
847:8788–8797.
733:J. Pediatr
479:(abstract)
335:References
238:allergenic
234:hydrolyzed
175:human milk
167:cow's milk
102:coagulated
376:0022-0302
268:syneresis
264:thickener
245:skim milk
979:Archived
959:26812470
951:11964696
916:15562868
691:17894873
640:25573353
632:18187437
538:LA Times
384:15453478
185:(~25%),
181:(~65%),
118:micelles
66:, serum
48:proteins
804:USDairy
753:1447634
682:2039733
329:brunost
325:ricotta
307:caseins
220:lactose
193:), and
106:lactose
68:albumin
1017:Cheese
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810:23 May
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249:cheese
171:casein
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955:S2CID
800:(PDF)
771:(PDF)
636:S2CID
557:3 May
149:genes
110:lipid
947:PMID
912:PMID
875:ISBN
834:2016
812:2016
782:2016
749:PMID
718:2022
687:PMID
628:PMID
559:2022
380:PMID
372:ISSN
96:Whey
70:and
52:whey
939:doi
904:doi
741:doi
737:121
677:PMC
667:doi
620:doi
513:doi
457:doi
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
