Description: BioActive Protein by BBS
When we talk about whey, we are actually referring to a complex ingredient made up of protein, lactose, fat and minerals. Protein is the best known component of whey and is made up of many smaller protein subfractions (Beta-lactoglobulin, alpha-lactalbumin, immunoglobulins (lgGs), glycomacropeptides, bovine serum albumin (BSA) and minor peptides such as lactoperoxidases, lysozyme and lactoferrin). Each of the subfractions found in whey has its own unique biological properties. Until quite recently, separating these subfractions on a large scale was either impossible or prohibitively expensive for anything but research purposes. Modern filtering technology has improved dramatically in the past decade, allowing companies to separate some of the highly bioactive peptides, such as lactoferrin and lactoperoxidase, from whey. Some of these subfractions are only found in very minute amounts in cow's milk, normally less than one percent. For example, although it's one of the most promising subfractions for preventing various diseases, improving immunity and overall health, lactoferrin makes up approximately 0.5 percent or less of whey protein derived from cow's milk (whereas human milk protein will contain up to 15 percent lactoferrin). Over the past few decades, whey protein powders have evolved several generations from low-protein concentrates to very high protein isolates.
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