What is Whey Protein?
Whey protein is a dairy product obtained from milk or cream after it has been separated from its water content. Its main purpose is to provide energy for the body during exercise. It contains many nutrients which are essential for human health such as proteins, carbohydrates, fats and vitamins.
The most common form of whey protein is called casein. Casein is the name given to the proteins found in milk. It consists of two different types of proteins, caseins A and B.
Both types have their own advantages and disadvantages when compared with each other.
Caseins are soluble in water but insoluble in fat, so they do not cause digestive problems if consumed without any additional fat supplements.
Caseins are easily digested by humans and animals. They are used as food ingredients in various foods like cheese, ice cream, yogurt, meat products etc.
Caseins are also useful for making animal feed because they contain high amounts of nitrogen (N) and phosphorus (P). These elements make them very useful for growing livestock. However, caseins cannot be used directly as fuel since they do not burn well at temperatures above 40°C.
So how does whey differ from caseins?
Whey, on the other hand, is a by-product of casein production. It consists of several different types of proteins. These include α-lactalbumin, β-lactoglobulin, glycomacropeptide, and immunoglobulins.
The components of whey have a lot of uses in medicine, food supplements and other fields.
Isolate Protein vs Whey Protein
Whey and caseins are found in milk. Even though they have similar functions, they each have their own unique qualities. Whey is the water-soluble part of milk sugar and caseins are the water-insoluble part.
Whey and caseins are mainly composed of protein. When compared to caseins, whey is much more useful since it provides a better nutritional value.
Sources & references used in this article:
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Impact of different dietary protein on rat growth, blood serum lipids and protein and liver cholesterol by HB Jacobucci, VC Sgarbieri, NFGP Dias, P Borges… – Nutrition Research, 2001 – Elsevier
Production of protein isolates and concentrates from oilseed flour extracts using industrial ultrafiltration and reverse osmosis systems by JT Lawhon, D Mulsow, CM Cater… – Journal of food …, 1977 – Wiley Online Library
Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milkfat-structure evaluation by M Rosenberg, SL Young – Food Structure, 1993 – digitalcommons.usu.edu
Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates by IRT Renhe, M Corredig – Journal of dairy science, 2018 – Elsevier