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Constituents and recipes of Whey

 Whey is simply an extract from milk. Milk proteins are generally divided into 2 classes, Casein Proteins and Whey Proteins. Cow milk contains about 3% proteins. Out of this, casein account for 80% of total proteins and include a heterogeneous group of water-insoluble Proteins. Whey Proteins making up the other 20% are the soluble Proteins of milk. When the pH is lowered to an acidic pH of 4.6 (the isoelectric pH of casein), casein forms a soft curd that can be separated, leaving behind the remaining liquid whey.

Whey thus consists of Proteins, lactose, fat and minerals. Whey is good quality protein and is made up of many smaller Protein sub-fractions such as: Beta-lactoglobulin, Alpha-lactalbumin, immune-globulins, glycol-macropeptides, bovine serum albumin and minor peptides such as lacto-peroxidases, lysozymes and lactoferrin. 

Whey protein is divided into two groups - Whey Protein Isolates (WPI) and Whey Protein Concentrates (WPC) depending on the presence of carbohydrates and fats in whey. WPI has 0 amount of carbs and proteins whereas WPC has both nutrients.

Sub-fractions found in whey have its own unique biological properties:

1.       Beta-lactoglobulins – Most stable fraction but also the most allergenic.

2.       Alpha-lactoalbumin – Contains large amount of essential and conditionally essential amino acids.

3.       Glycomacropeptides – Biologically active proteins with positive effect on the digestive system, antiviral activity, improved calcium absorption and enhanced immune function.

4.       Immunoglobulins – Antibodies (immune boosting)

5.       Lactoferrin – Has antiviral, anti-microbial, anti-cancer and immune modulating/enhancing effects

6.       Lactoferrin –  Whey protein from cow’s milk has only about 0.5 – 1 % or loss of lactoferrin but human milk contains upto 15% lactoferrin.

7.       Bovine syrum albumin etc.

Recipes of Whey:

 


 

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