At the beginning of the 20th century, whey protein was called "whey", and was obtained from cheese making. Whey was therefore born from the coagulation of proteins and was considered at the time as a waste pollutant. To avoid polluting the environment, industries dehydrated this whey to give a powder used in animal feed.
In the middle of the 20th century, the search for a substance to improve muscular work took off in the scientific world. This allowed all the capacities of whey to be studied and highlighted all its beneficial effects.
What Are Whey Proteins?
Whey protein is a lactoserum protein. It comes 100% from milk. Milk is made up of 80% casein and 20% whey.
Whey is the protein with the highest biological quality, that is, it is the protein whose amino acids are most assimilable by the body.
How do you get whey? Whey is filtered to concentrate the proteins and then dehydrated to obtain a powder: whey.
The Different Whey Proteins
There are different types of whey. It’s their filtration process that differentiates them. First, there are the concentrates which have the simplest form, and are therefore the least expensive. The most expensive forms are the isolate and hydrolysate. Depending on the filtration process, the protein content differs:
• Whey concentrate: 70 to 80% protein
• Hydrolysate or isolate: 85 to 95% protein
The higher the protein concentration, the fewer carbohydrates and lipids, but the purification processes result in a higher cost for the final product.
Composition Of Whey Proteins
Whey protein contains all the essential amino acids. However, it is particularly rich in BCAA (Branched Chain Amino Acids), composed of 3 amino acids: valine, leucine and isoleucine. Nearly 25% of whey protein is BCAA. These are the amino acids most used by the muscles.
In addition, whey protein is a very good source of glutamine, which is an amino acid that protects the muscle. For comparison, whey protein has a biological value between 104 and 114, while that of Casein is 80.
The biological value of a protein is calculated according to the amino acids it contains. It is used to measure the digestibility of a protein. The higher this value, the more easily the amino acids contained in the protein will be assimilated and used by the body.