Whey Protein Components

Whey Protein is a collective term referring to a group of proteins found in milk. Information about the individual proteins found in whey protein can be found below.

Beta-lactoglobulin

It is the most abundant whey protein making up approximately 50 – 55% of the whey proteins. Beta-lactoglobulin provides an excellent source of the essential and branched chain amino acids (BCAAs). BCAAs help prevent muscle breakdown and spare glycogen during exercise.

 BCAAs, most notably leucine, help stimulate muscle protein synthesis (MPS), an essential anabolic process needed to build lean muscle after bouts of resistance exercise.

Alpha-lactalbumin

This is the second most abundant whey protein component, making up approximately 20 – 25% of the whey protein. Alpha-lactalbumin is high in tryptophan, an essential amino acid, with potential benefits for increased serotonin production, sleep regulation, and mood improvement under stress. Alpha-lactalbumin is also the major protein found in human milk.

Glycomacropeptide (GMP)

It is a casein derived 64-amino acid peptide that is formed in the process of making cheese, and makes up 0 – 15% of the whey protein, depending on the process of concentrating/isolating the whey protein. GMP may help control and inhibit the formation of dental plaque and dental caries. GMP may also have satiety benefits.

Immunoglobulins

These are proteins made by the immune systems to combat certain antigens. Immunoglobulins provide immunity enhancing benefits to infants and others. Immunoglobulins make up approximately 10 – 15% of the whey protein.

Bovine Serum Albumin (BSA)

It's a major protein found in blood serum and occurs in all body tissues and secretions. BSA is a large sized protein with a good essential amino acid profile. BSA makes up approximately 5 – 10% of the whey protein.

Lactoferrin

It is an iron binding globular glycoprotein and makes up approximately 1 – 2% of the whey protein composition. Lactoferrin inhibits growth of bacteria and fungi due to its ability to bind iron.

Lactoperoxidase

This is a glycoprotein and makes up approximately 0.5% of the whey protein. Lactoperoxidase is a natural antibacterial agent.

Lysozyme

It's an enzyme naturally present in milk and makes up less than 0.1% of the whey protein. Lysozyme contains immunity enhancing properties.