What are the individual components found in whey protein?

BY JULIE SEAMER

Whey protein is a combination of a number of individual protein components. In recent years new technology has allowed manufacturers to isolate and further purify many of these for use in new and exciting nutrition products..

Alpha-lactalbumin

The second most abundant whey protein component, making up approximately 20-25% of the whey protein.
The primary protein found in human breast milk.
High in tryptophan, an essential amino acid; potential benefits include sleep regulation and mood improvement under stress.
Excellent source of essential amino acids and branched-chain amino acids (BCAAs).
The only whey protein component capable of binding calcium.

Beta Lactoglobulin

The most abundant whey protein component, making up approximately 50-55% of the whey protein.
Binds fat soluble vitamins making them more available to the body.
Provides an excellent source of essential and BCAAs. These help prevent muscle breakdown and spare glycogen during exercise.
BCAAs may be required in some individuals with liver conditions, such as cirrhosis.
Hydrolyzed versions are often used in infant formulas to reduce potential allergic reactions.

Bovine Serum Albumin (BSA)

Makes up approximately 5-10% of the whey protein.
Large sized protein with a good essential amino acid profile and fat binding properties.

Glycomacropeptide (GMP)

Helps control and inhibit the formation of dental plaque and dental cavities.
GMP does not contain the amino acid phenylalanine. Phenylalanine is the amino acid having a serious negative effect on individuals with PKU disorder.

Immunoglobulins

Makes up approximately 10-15% of the whey protein.
Provides immunity enhancing benefits to infants and others.
Predominant whey protein component found in colostrum.

Lactoferrin

Makes up approximately 1-2% of the whey protein.
Inhibits the growth of bacteria (including some pathogenic bacteria) and fungi due to its ability to bind iron. Iron is an essential nutrient often required for bacterial growth. The USDA recently approved the use of lactoferrin on meat to prevent the growth of pathogens such as E. coli and Salmonella.
Promotes the growth of beneficial bacteria such as Bifidus.
Helps infants establish good microbial conditions in the intestines.
Regulates iron absorption and bio-availability.
May help to reduce inflammation.
An anti-oxidant that naturally occurs in many body secretions such as tears, blood, breast milk, saliva and mucus.

Lactoperoxidase

Makes up approximately 0.5% of the whey protein.
Inhibits the growth of iron dependent bacteria.

Lysozyme

Makes up less than 0.1% of the whey protein.
Contains immunity enhancing properties.