Due to its properties, these whey isolates can be easily absorbed by the individual muscles. They contain more than 90% protein and contain less than 1% fat and lactose.
Whey protein isolates are prepared by purifying the protein by two food processing methods: ion exchange and cross-flow micro-filtration. Protein isolates contain almost pure protein, contain less carbohydrates and fat. However, two methods of producing whey protein isolates result in different nutritional values.
Like other protein sources, such as chicken, fish, lean red meat, and egg whey isolates have a higher biological value (BV).
Whey isolates contain the following key proteins:
Lactoferrin: This protein, which accounts for about two percent of the whey isolate, binds to the iron in the gut, which requires support for harmful microbial growth. like pathogenic bacteria. It has some antibacterial properties that prevent the bacteria from adhering to the intestinal tract. It is an antioxidant found in the body, such as blood, milk, saliva and tears.
Lactoperoxidase: This protein, which accounts for less than one percent of whey isolate, has strong antibacterial properties. In contrast to lactoferrin, lactoperoxidase actually kills microorganisms by enzymatic reaction.
Glucomacropeptide (GMP): The structural properties of the protein allow the aqueous solution of casein. It plays an important role in preventing the formation of dental cavities.
Immunoglobulins: This protein fraction accounts for about 15 percent of the whey isolate. It is an essential colostrum for infants.
Bovine Serum Album (BSA): This protein accounts for about 10 percent of the whey isolate. The product has fat-binding properties.
Lysozyme: This fraction of whey isolate represents about 0.1% of the whey protein isolate. It has antibacterial properties and allows for increased immunity in the body.
Whey Protein Isolates and Whey Protein Concentrate
Whey protein isolates and whey protein concentrate both consume muscle building. However, there is one major difference between the two dietary supplements:
Protein concentrates are made by whey filtration to separate the protein from water, organic matter and minerals. The whey protein concentrate in powdered form is about 80% protein and 5% lactose. Protein isolates are lactose-free and ideal for those who are lactose-intolerant.
Whey concentrate contains about 14% protein, about 75% lactose, and about 2% milk fat. In contrast, whey protein isolates contain more than 90% protein and less than 1% lactose and milk fat.
Side Effects of Whey Protein Isolates
Consumption of too much whey isolate may increase bowel movement, fatigue, muscle spasms, or allergic reactions such as rashes or hives. The following are some of the symptoms of consuming whey protein at unnecessary doses:
Kidney damage: Over-consumption of protein supplementation can cause stress to the kidney. In addition, the individual may be at risk of kidney stones.
Hepatic impairment: High protein and low carbohydrate diets can lead to ketosis.
Osteoporosis: Over-consumption of protein supplementation can lead to mineral imbalance. This can lead to a decrease in bone density.
Allergic Reactions: Individuals with lactose intolerance may respond poorly to whey (which contains lactose).