Protein complementation
Nu3 line
Protein of whey
Main functions of the Vitamins contained in the Nu3 products
Main functions of the Minerals contained in the Nu3 products
Why choosing Nu3 products?
Protein of whey

Obtaining process

The liquid remaining after the elaboration process of cheese is separated from the rennet or casein. Whey is rich in proteins, especially lactoalbumins, lactoglobulins and minerals. Through a modern process of micro- filtration this liquid concentrates and turns into a powdered extract of whey with a different proportion of proteins. The whey extract is incorporated to various products to increase their nutritional value.

The proteins of whey are highly digestible and have an adequate proportion of the essential amino acids.

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Protein quality and essential amino acids

The quality of a protein is established according to its content of essential amino acids and to their availability after being digested.

If we use the PDCAAS method (Protein Digestibility-Corrected Amino Acid Score), the proteins of whey hold a value of 1.0, the highest value according to this method. This means that they exceed the recommended quantities of each essential amino acid because each amino acid present in the proteins of whey exceeds the nutritional recommendation of the FAO/WHO (Food and Agriculture Organization/ World Health Organization) established for children from 2 to 5 years old and adults.

Food Product PDCAAS
Protein of Whey 1.00
Casein 1.00
Soy 0.99
Wheat 0.43
Corn 0.42

Besides, the extract of whey proteins contains fractions such as g-lactalbumin, lactoferrin, lactoperoxidases and peptides, substances of great interest because of their bio- activity and healthy properties.

Some of these fractions are considered to be natural antibiotics due to their natural food preservative capacity.

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Bio-active proteins

They are food components that go through biological processes and produce a positive impact on the organism. The proteins of whey include minor proteins with very important nutritive and biological properties. We refer to lactoferrin, lactoglobulin, and alfa-lactoalbumin.

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Functions of whey proteins

At the immune system level: The protein of whey is a very important source of immune- globulins, substances known because of their immune protective effect. They contribute to improving the immune system of the organism.

Digestibility: The protein of whey is easy to absorb and to digest. Unlike casein, whey takes a fast digestion way because it doesn’t need to be degraded in the stomach due to its soluble structure, and therefore goes straight to the small intestine, where it is degraded.

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Other Nutrients

The protein of whey contains a variable proportion of the B Vitamins Complex, especially Vitamin B2 (Riboflavin) and B12, Folic Acid and minerals such as calcium, phosphorus, potassium and magnesium.

The proteins of whey constitute an excellent calcium vehicle, since the interaction of the mineral protein boosts the bio- availability of calcium and phosphorus. The combination calcium- protein increases the solubility of calcium.

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