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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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.
|Protein of Whey
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
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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,
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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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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
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