Whey is one of
two major sources of protein found in milk and makes up around 20% of
the protein in Cow's milk, by weight (the other is casein, which makes
up 80%.). Up until the mid 1970's, eobd2 the whey constituent of milk was
considered a waste product from the manufacture of cheese, and was
simply discarded. It wasn't until modern filtration processes became
available in the 1980's that the full nutritional value of whey protein
became apparent. Whey protein is comprised of four major and six minor
protein fractions. The major protein fractions in whey are
beta-lactoglobulin, alpha-lactalbumin, serum albumin and
immunoglobulins. Along with the minor fractions, each of these
fractional components that make up whey have been shown to have
extraordinary effects on preventative health, health maintenance and
recovery. From health issues as diverse as gut integrity and motility,eobd2
immune function and support, cancer, cardiovascular
VAG IMMO Emulator health and
performance enhancement; whey protein's spectrum of established benefits
is unrivaled.
The two most common whey protein supplements
are whey protein concentrate (WPC) and whey protein isolate (WPI). WPC
is produced by a process known as ultrafiltration, a low temperatureeobd2
process that uses pressure and a porous membrane to separate the fat and
lactose from untreated sweet whey. This produces a product with
approximately 78-83% protein, 6-8 % fat and 4-6% lactose. To produce
WPI, WPC is further processed using either cross-flow microfiltration
(CFM) or microflitration (MF),
Auto key blanks both of which further separate whey
protein from fat and lactose using high-tech ceramic filters. This
produces a WPI comprised of approximately 90% protein, <1% fat and
<1% lactose. A third process known as Ion-Exchange can also be used
to produce WPI, but this method is now considered obsolete due to the
effects of the harsh treatments involved, denaturing the native protein
fractions.
Whilst WPI is marketed as a superior product
to WPC, in most respects it is actually inferior due to its
significantly lower levels (WPC contains up to 800% more) of a group of
bioactive compounds known as 'growth factors' (IGF-1, IGF-2, TGF-B, PDGF
and FGF). These growth factors are contained within the fat globule
membrane of whey, but the further filtration required to produce WPI,
also removes these beneficial fat globules in order achieve a fat
content of less than 1%. Oral absorption of growth factors has been well
documented and they have been shown to help improve wound healing as
well as various afflictions of the gastrointestinal tract. They are also
thought to exhert an anabolic effect if whey consumption is high enough.
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