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Table 1 Main components and actions of whey protein

From: Dietary whey protein lessens several risk factors for metabolic diseases: a review

Components Actions
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.
  1. Muro Urista et al. [30], Graf et al. [31], Gilbert et al. [32], Dougkas et al. [33], Madureira et al. [34].