The king of protein - Whey protein

Whey protein refers to the protein dissolved and dispersed in whey, accounting for about 18% to 20% of milk protein, and can be divided into two parts: heat-stable and heat-labile whey protein. When the whey liquid is boiled for 20min at pH=4.6~4.7, a type of protein that precipitates is heat-labile whey protein, mainly including lactalbumin and lactoglobulin; the protein that does not precipitate is heat-stable protein, this type of protein accounts for about 19% of whey protein. When adding saturated ammonium sulfate or saturated magnesium sulfate salt to neutral whey to precipitate, the protein that is in a dissolved state without precipitation is lactalbumin, and the protein that can be precipitated without being in a dissolved state is lactoglobulin.

Besides, Whey protein is known to aid in muscle growth. In the gym, especially when building muscle, coaches generally recommend eating some protein powder to help build the strength and speed of our muscles. There is also some alpha lactalbumin in whey protein, as well as bovine serum albumin and so on. These are mainly by enhancing our body's resistance, enhancing the body's antioxidant capacity, improving our muscle endurance, and the ability to do work to relieve this fatigue. And our whey protein has antibacterial and anti-disease effects, which is to improve our immunity. Because whey protein has high nutritional value, is easy to absorb, and contains a variety of nutrients, it is called protein fat and is one of the recognized high-quality proteins.

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