Whey protein isolate
A whey protein isolate (often whey isolate) is a dietary supplement created by filtering milk protein. Whey is a by-product of the cheese-making process. Whey protein can be processed in three ways to to yield highly bioavailabile protein: as whey isolate, whey concentrate, and hydrolysate form.
Whey proteins are highly bioavailable, are very quickly absorbed into the body, and have a high concentration of branched-chain amino acids (BCAAs) [1] which are highly concentrated in muscle tissue, and are used to fuel working muscles and stimulate protein synthesis.[2]
The difference between the whey protein forms is the process used to filter the proteins. Whey isolates yield a higher percentage of pure protein and can be filtered enough to be virtually lactose free, carbohydrate free, fat free, and cholesterol free.
Production
Whey isolates have had their base component (water) removed and are generally considered almost lactose and cholesterol free — they are at least 90% protein by weight.
Two filtration methods are widely used. One method, utilizes ion exchangers which denature the proteins with heat, and may or may not damage the proteins. The second method, microfiltration, uses other filtration methods. Both methods yield a very high protein to non-protein product ratio.
Whey and other protein powders can be reconstituted at the time of usage by the addition of a solvent such as water, juice, milk, or other liquid.
Function
Whey protein is essential in the bodybuilding world today because of its ability to be digested very rapidly and help return the post-workout body back from a catabolic (muscle-wasting) state to an anabolic (muscle-building) state. Because of their filtration methods, whey isolates tend to be less allergenic than Concentrates and other bovine milk or dairy products.
Distribution
Dehydrated (powdered) concentrates and isolates have reduced packaging and shipping requirements, and extended shelf lives. They are readily available throughout the United States and anywhere bodybuilding enthusiasts abound.
References
- ^ Rieu I, Balage M, Sornet C; et al. "Increased availability".
{{cite journal}}: Cite journal requires|journal=(help); Explicit use of et al. in:|author=(help)CS1 maint: multiple names: authors list (link) - ^ Kimball Scott; Jefferson, LS (2006). "Signaling Pathways and Molecular Mechanisms through which Branched-Chain Amino Acids Mediate Translational Control of Protein Synthesis". Journal of Nutrition. 136 (1): 227S. PMID 16365087.
{{cite journal}}: More than one of|work=and|journal=specified (help)