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Whey protein

Whey protein refers to milk protein exhibiting water solubility under acidic conditions, and is obtained as a by-product chiefly in the process of manufacturing cheese and casein. Whey is the co-product from the manufacture of dairy products which utilise the casein proteins of milk. It contains principally lactose, minerals and the whey proteins representing approximately 20% of the total protein of cows' milk. In recent years, whey proteins have become widely used in food products, for the health benefits to be obtained from their use. Whey proteins may provide a variety of health benefits such as anti-hypertension activity, immune system enhancement, antimicrobial activity, intestinal health enhancement, and oral hygiene activity. Milk whey protein is prepared by removing fat and casein from milk, and comprises alpha-lactalbumin, beta-lactoglobulin and whey albumin. The main whey protein is beta-lactoglobulin (beta-lg), which constitutes about 50% of the total whey proteins. Whey protein concentrate or WPC are proteins obtained from the watery part of milk separated from curd in the process of making cheese. Typically, these WPCs contain beta-lactoglobulin, beta-lactalbumin, bovine serum albumin, immunoglobulins, milkfat residues, milkfat globule membrane residues, lactose, minerals and moisture, and may contain residues of caseins. A whey protein concentrate available by increasing the whey protein content has a further higher nutritive value as well as such excellent properties as a foaming propertiy, a high solubility and a good gel forming property. It is therefore applied in many food products such as dairy products, drink, meat products, sweets and cakes, and bread. Another use thereof is for enriching infant formula with protein. Whey protein isolate or WPI means proteins obtained from the watery part of milk separated from curd in the process of making cheese. WPI is typically consisting of beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, immunoglobulins, minerals and moisture. WPIs typically contain more than 95% protein. Since whey protein has high nutritive value, it is used as a material for highly nutritious foods such as powdered milk for infants. The properties of the beta-Lg fraction are desirable in binding and gelation, and the alpha-La fraction may find use in humanized infant formulas. Moreover, since whey protein has various functional properties (e.g., binding and emulsifying properties) in addition to the heat-gelling properties, it is also utilized as a meat binder, fat substitute.

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