Whey proteinodnosi se na protein otopljen i dispergiran u sirutki, koji čini oko 18 posto do 20 posto proteina mlijeka, i može se podijeliti na dva dijela: toplinski-stabilan i toplinski-labilan protein sirutke. Kada se tečnost sirutke kuva 20 minuta na pH=4.64,7, vrsta proteina koji se taloži je toplotno-labilni protein surutke, uglavnom uključujući laktalbumin i laktoglobulin; protein koji se ne taloži je toplotno-stabilan protein, ovaj tip proteina čini oko 19 posto proteina sirutke. Prilikom dodavanja zasićenog amonijum sulfata ili zasićene soli magnezijum sulfata u neutralnu sirutku radi taloženja, protein koji je u otopljenom stanju bez taloženja je laktalbumin, a protein koji se može istaložiti a da nije u otopljenom stanju je laktoglobulin.
osim toga,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 proteini.
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