When you hear about protein, the most common form that everybody talks about is whey protein. What is whey protein and how is it beneficial for building our body? Let me take you on a short journey in which I tell you everything about whey!

Whey protein is one of the two proteins found in milk, with the other being casein. When a coagulant (usually rennin) is added to milk, the curds (casein) and whey separate. Whey protein is the water-soluble part of milk. Whey is used as a protein supplement. It is very useful for hitting targeted daily protein goals. Whey is absorbed faster than other forms of protein, which means it also increases muscle protein synthesis used to break a fasted state.

The Major Forms of Whey Protein

Whey protein typically comes in three major forms: concentrates (WPC), isolates (WPI) and hydrolysates (WPH). Each form is different in it’s own way as different treatment and purification processes are undergone to produce them. So let’s get on our high horses and have a look at how they differ from each other!

Concentrates

Whey concentrates contain 35-80% of protein by weight. Concentrates contain less percentages of protein and more impurities such as carbohydrates and fats compared to that of isolates.
They contain a higher concentration of lactose. Less treatment and purification processes will result in a higher percentage of lactose compared to whey isolates and hydrolysates. People with lactose intolerance would want to go for the other forms of whey protein.
They retain high percentages of protein subfractions with biologically active properties, including lactoferrin, lacto globulins, immunoglobulins, glycomacropeptides and others. Whey concentrates have the best immune-boosting and antioxidant-enhancing effects compared to isolates and hydrolysates.
The body absorbs whey concentrates a little bit slower. This is due to the fact that whey concentrates contain miscellaneous amounts of fat and carbohydrates which would delay the gastric emptying of a concentrate compared to that of an isolate.

Isolates

Isolates contain at least 90% of protein by weight. Continued treatment of whey concentrates would produce isolates which contain less impurities and a higher percentage of protein by weight.
There are far less issues with lactose intolerance. Most lactose intolerant consumers of whey protein go with isolates as their go-to protein as they contain much less lactose as compared to concentrates.
They MAY destroy immune boosting subfractions. This will be due to which methods are used to produce protein isolates. The two main methods are the Ion Exchange method and the Cross-Flow Microfiltration method.

The Ion Exchange method utilizes pH adjustment in order to achieve protein separation. Raw whey is sent through a column that has an affinity for protein. The protein is collected and all the other macronutrients pass through. Chemical reagents sodium hydroxide and hydrochloric acid are introduced in order to release the protein, by adjusting the pH. This method contains high heat which would denature the protein and immune boosting subfractions. Also, we do not need hydrochloric acid and other chemicals in our protein as our body already contains them and can do the job for us.

The Cross-Flow Microfiltration method uses a permeable membrane and low temperatures to split the protein fractions into their parts. This method does not denature the protein as it does not expose them to heat. This method produces isolates with important immune-boosting fractions such as lactoferrin.

Cross-Flow Microfiltration utilizes a permeable membrane to allow smaller molecules of protein to flow through, essentially separating protein into it’s components in the process.

Hydrolysate (Hydrolysed Protein)

Protein chains are broken down into their smaller components through a process called hydrolysis

They are absorbed the fastest compared to all other types of protein as hydrolysates are the purest form of them all. The protein components are so broken down into their individual peptides that it makes that much easier to absorb into your body compared to concentrates and isolates.
However, breaking down all the protein components eliminates all immune-bearing subfractions. The process of producing hydrolysates eliminates all quarternary protein structures such as lactoferrin which reduces their immunity-boosting effects.
Most hydrolysates are used to make baby formula. Certain immune boosting subfractions are highly allergenic and are acted upon our body. This is why hydrolysates are suitable for babies as they contain pure protein without any additional potentially harmful ingredients.
Hydrolysates taste bad. Amino acids break free from their protein chains during hydrolysis. Individual amino acids such as leucine and proline present in hydrolysates cause them to have an unsatisfactory taste.

Conclusion

When you are looking for whey protein, make sure you know what you are looking for. I myself go with protein isolates produced through Cross-Flow Microfiltration as they contain high amounts of protein in order to build your body as well as the added benefits of immune-boosting protein subfractions. Remember, it is not just about building a better body, it is about building a better you.

If you're looking for a protein powder. Here's my personal picks from Concentrate, Isolate and Hydrolysate.