Whey protein

Abstract

Whey is one of the two proteins in cow's milk, making approximately 20%, and casein is the other protein that forms approximately 80% of the total protein content. Whey proteins refer to a group of individual proteins or fractions that separate out from the casein during cheese making. These fractions are purified to different concentrations, depending on the end composition desired, and can vary in their content of protein, lactose, carbohydrates, immunoglobulin, minerals, and fat. The most common forms of whey protein used in high protein bars, beverages, and supplements are the concentrate (WPC) or the isolate (WPI). Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a new system that determines the protein quality and is utilized to establish the percent daily value for the nutrients on food labels. Whey protein is a complete, high-quality protein with a rich amino acid (AA) profile. It contains the full spectrum of AAs including essential AAs (EAAs) and branched-chain AAs (BCAAs) which are important in tissue growth and repair. Leucine is a key BCAA in protein synthesis and has recently been identified as playing a critical role in insulin, muscle building, and glucose metabolism. The EAAs and BCAAs in whey protein are present in higher concentrations compared with other proteins such as soy, meat, and wheat; they are also efficiently absorbed and utilized. Whey protein also has some important benefits like it reduces the symptoms of chronic fatigue and its major use is in the HIV and viral infections as it increases the immunity. The review discusses the history, types, forms, side effects and applications of whey protein in human health.