Whey protein

Whey protein is the name for a collection of globular proteins that can be isolated from whey, a by-product of cheese manufacture from cow's milk. It is a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), and serum albumin (~8%), which are soluble in their native forms, independent of pH.

Related Topics:
Globular protein - Whey - Cheese - Milk - Beta-lactoglobulin - Alpha-lactalbumin - Serum albumin - PH

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Native whey protein does not aggregate upon renneting or acidification of milk. Prolonged heat-treatment at sufficiently high temperatures and long duration, will denature (i.e. partly unfold) the whey protein, triggering hydrophobic interactions with other proteins, and the formation of disulphide-links between whey proteins and between whey proteins and casein micelles, leading to aggregation with other milk proteins at low pH.

Related Topics:
Protein - Rennet - Acid - Denature - Casein

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Whey protein is commonly used as a nutritional supplement by bodybuilders and those wishing to gain muscle.

Related Topics:
Nutritional supplement - Bodybuilder

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