Eating whey protein supplements before exercise will not assist athletic performance, but it will enhance the body's protein recovery and synthesis after exercise because it increases the free amino acids in the body's free amino acid pool. During exercise, muscle proteins get broken down into free amino acids and then undergo the process of oxidizing in mitochondria to produce energy. The primary usage of whey protein supplements is for muscle growth and development. The products have varying proportions of the major forms above, and are promoted with various health claims. Yogurt with high amounts of protein have been more commonly found on shelves due to the recently increasing popularity of Greek yogurt. Whey protein is now also quite commonly used as a thickener to improve the texture and decrease syneresis in many types of yogurt. Whey protein is commonly marketed as a dietary supplement, typically sold in powdered form for mixing into beverages. There is evidence that whey protein is better absorbed than casein or soy protein. Native whey protein is extracted from skim milk, not a byproduct of cheese production, and produced as a concentrate and isolate.Highly hydrolysed whey may be less allergenic than other forms of whey. Hydrolysates (WPH) are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing, but their cost is generally higher.Like whey protein concentrates, whey protein isolates are mild to slightly milky in taste. Isolates (WPI) are processed to remove the fat and lactose – they are 90%+ protein by weight.Concentrates (WPC) have typically a low (but still significant) level of fat and cholesterol but, in general, compared to the other forms of whey protein, they are higher in carbohydrates in the form of lactose – they are 29%–89% protein by weight.These are soluble in their native forms, independent of pH.Ĭommercially produced whey protein from cow's milk typically comes in four major forms: This protein is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), bovine serum albumin (~8%) (see also serum albumin), and immunoglobulins. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey.
The protein in human milk is 60% whey and 40% casein. The protein in cow's milk is 20% whey and 80% casein.
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