Journal of Proteomics & Bioinformatics
Open Access

Abstract

Whey Protein Supplement: An Exclusive Food or Need of Hour: Review

Sonia Sangwan* and Raman Seth

Background: Protein is essential portion of food which exerts beneficial effects on body composition and metabolism. But protein rich foods are very expensive and are scarcely available in developing country and protein deficiency is one of the major public health concerns. In this situation, searching for additional sources of dietary protein is of utmost importance due to decreasing resources because of global growing population. Current review of literature is about a cheapest, easily available unused protein source.

Methods: Milk is formed of two proteins, casein and whey. Whey protein is often separated from the casein in milk or formed as a by-product of cheese making. Whey (the liquid left after milk curdling) was deemed a waste by the dairy industry for decades but it proved a cheapest source of protein for poor growing population in developing countries. Whey protein is taken into account an entire protein because it contains all 9 essential amino acids. It is low in lactose content.

Conclusion: Human body cannot make essential amino acids, so it’s important to get enough of them from diet. Due to availability of carbohydrates, fat, immunoglobulin, lactose and minerals including essential amino acids in whey protein, it is an important source of energy provided by domesticated animals. There are many benefits related to the consumption of whey protein such as muscle building and loss of fat. Researchers are constantly finding new possible therapeutic properties.

Published Date: 2021-07-19; Received Date: 2021-06-28