From: Dietary whey protein lessens several risk factors for metabolic diseases: a review
Components | Actions |
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β-lactoglobulin (45–57%) | Has content higher of branched chain amino acids (~25.1%). Capture hydrophobic molecules, participating in the reduction of intestinal absorption of lipids. |
α-lactalbumin (15–25%) | Has content higher of tryptophan (6%) of all dietary proteins. It is rich in lysine, leucine, threonine, and cysteine. It has the ability to bind to minerals such as Ca and Zn, positively affecting their absorption. |
Immunoglobulin (10–15%) | Four classes of immunoglobulins are present in serum: IgG, IgA, IgM, and IgE. It functions as an antioxidant protection and increases immunity. |
Lactoferrin (~1%) | Inhibits the production of pro-inflammatory cytokines and protects against the development of hepatitis. |
Lactoperoxidase (<1%) | Important antimicrobial properties |
Glicomacropeptide (10–15%) | It is formed from the digestion of κ-casein during coagulation of cheese. It is high in essential amino acids that favor the absorption of minerals. |
Bovine serum albumin | Good profile amino acid and function of binding to lipids. |