A whey protein isolate (often whey isolate ) is a food and food supplement made by separating components from milk. Whey is a by-product of the cheese making process. Whey can be processed to produce whey protein in three forms: whey isolate, whey concentrate, or whey hydrolyzate. The difference between the whey protein form is the product composition, especially the protein content. Whey isolates contain a higher percentage of pure protein and can be fairly pure for lactose-free, carbohydrate-free, fat-free, and cholesterol-free.
Whey proteins are highly bioavailable, very quickly absorbed into the body, and have a high concentration of BCAA amino acids concentrated in muscle tissue, and are used to fill muscle work and stimulate protein synthesis.
Video Whey protein isolate
Production
Whey isolates have had the basic components (water) removed and generally considered to be nearly lactose and cholesterol-free - they are usually at least 90% protein.
Two methods of separation are widely used. One method of using ion exchangers that extract the original whey protein from the whey stream corresponds to the molecular surface charge characteristics, also known as zeta-potential. This method uses a mild pH adjustment to enable and then disable the attraction between ion-exchange resins and protein molecules. Between the temporary binding of the protein to the resin, the non-protein component is washed out of the reactor. This process may or may not damage proteins, but there is no scientific evidence to show that it does. Although strong acids and bases are used for adjustment, the increase in pH itself is quite small and within the general range in food. Changes in protein conformation within this range are reversible and are not considered denaturation. Ion exchange is very specific to native whey proteins and is generally more selective in what is maintained throughout the process. This is why this process is best known for creating very pure whey proteins.
The second method, membrane filtration, usually a combination of microfiltration and ultrafiltration, uses molecular sizes as the basis for separating components from the whey flow. In the process, pressure is applied across the membrane surface which forces smaller molecules through the membrane while larger molecules are retained. Both methods result in a very high protein ratio to non-protein products, although membrane filtration is somewhat less selective allowing each molecule of any size to be maintained. One difference in the composition between whey protein isolates made from whey cheese through membrane filtration compared with ion exchange is that membrane filtration includes a significant level of caseino-casein-glycomacropeptide (cGMP) casein. This fragment has an incomplete and inferior amino acid profile in the branched chain amino acids.
As dietary supplements, whey and other protein powders can be reshaped during use with the addition of solvents such as water, juice, milk, or other liquids. As a food, whey powder is easily mixed or dissolved into formulated foods.
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Function
Whey protein is very popular among athletes today because of its ability to digest very quickly and help restore the post-sport body back from a catabolic state (muscle- wasting) to anabolic (muscle- building) >) country. Whey protein isolates are also widely used in infant formulas to provide a natural source of amino acids for optimal growth and development, as well as for fortification of protein bars, beverages, dairy products, snack foods and extruded cereals and other food products.
Distribution
Concentrate and dehydration isolates (powder) have reduced packaging and shipping requirements, and prolong shelf life. They are available.
References
Source of the article : Wikipedia
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