Types of Whey protein powder and water
Whey is a nutritious liquid, containing Whey protein powder and water, lactose, vitamins and minerals, but also enzymes, hormones and growth factors. In addition to their nutritional contributions, some whey components also play physiological roles in health foods.
The analytical composition of whey is dependent on the composition of cheese milk, which may vary somewhat depending on animal breed, feed, health, and stage of lactation.
It is important for preventing elevated blood pressures (hypertension). Calcium and phosphate support the growth of bones and teeth, but also perform a variety of other functions in the body. Calcium from whey is readily absorbed in the intestinal tract, which is facilitated by the presence of lactose. The presence of phosphate reduces the excretion of calcium in urine.
The Whey protein powder and water are built up from 20 different amino acids, linked together. The amino acid chain may be structured in different shapes, from which the β-sheet and α-helix are the most important ones. These structures are folded in a compact protein structure, which keeps insoluble amino acids inaccessible for water and enzymes. The unfolding of Whey protein powder and water in the stomach and intestinal tract allows digestion by acids and enzymes.
Whey protein, β-lactoglobulin is, however, remarkably stable to acids and proteolytic enzymes present in the stomach because of its very compact folding. This is probably related to the biological function of β-lactoglobulin as a resistant carrier of water insoluble retinol (provitamin A) from cow’s milk to the calf.
Vitamin A is mainly required for dark and bright light adaptations of the eyes. The biological function of α-lactalbumin is to support the biosynthesis of lactose both human and cow’s milk. α-lactalbumin is the most important protein in human milk, and plays an important nutritional role for newborns. Bovine serum albumin.
One of the proteose peptones, known as PP-3, has been identified as a protein from the milk fat globule membrane. This protein is identical with that Involved in the synthesis of bone cells. Functional properties of whey protein concentrates (WPC) like farming to support the aeration in confectionery and bakery products are well known in these industries. Moreover the color and taste of these food products are improved by the interaction between lactose and proteins during heat treatment. The emulsion (fat binding), gelatin and water binding properties of WPC are important attributes for improving the quality of meat and fish products…
Specific attention is paid to the nutritional benefits of whey ingredients in infant formula, dietetic foods and pharmaceutical products. Whey is a well-known source for adapting infant formula to that of human milk. Specific bioactive proteins such as lactoferrin, lactoperoxidase and a number of growth factors reveal several beneficial health promoting effects. Whey salts, particularly calcium and zinc, are present.