Whey protein has low cholesterol, fat and lactose content, is easy to digest and absorb, and has the highest bioavailability value compared to all other proteins. Due to the high nutritional value of whey protein, it can be used as a protein fortifier and used in combination with low-functional plant proteins to improve the shortcomings of low plant protein (P.E.R.) and improve protein utilization. The efficacy value (P.E.R) of whey protein is >3.0, surpassing casein and second only to egg protein. In nutrition, proteins with efficacy >2.5 are usually called high-quality proteins. Whey protein contains all nine essential amino acids required by the human body, and the content is greater than the recommended value for young children and adults proposed by FAO/WHO. The ratio of essential amino acids is also more suitable, and their functions are also very prominent, such as:
(1) General nutritional value
1. Easy-to-digest high-quality protein – provides extra energy and saves protein in the body;
2. Rich in cysteine and methionine - these sulfur-containing amino acids can maintain the level of antioxidants in the human body and try to stabilize DNA during cell division;
3. High lysine and arginine content - will stimulate the secretion and release of anabolic hormones or muscle growth stimulating factors, thus stimulating muscle growth and body fat reduction;
(2) Sports nutrition value
1. Leucine, isoleucine, valine and other branched-chain amino acids are rich in content - which is of great help to athletes' skeletal muscle energy supply, muscle synthesis and delaying central fatigue;
2. Contains glutamic acid - helps to renew muscle glycogen and prevents the decline of immune function caused by overtraining;
3. Good source of bioavailable calcium - reduces fractures during exercise and prevents bone loss in female athletes with estrogen deficiency;
(3) Comparing the nutritional value of whey protein with other proteins
It has been determined that the bioavailability of whey protein is higher than that of many other high-quality dietary proteins (such as eggs, milk or soy). See Table 1 and Table 2 below.
