Protein and Amino Acid Profiles of Different Whey Protein Supplements

Abstract

Whey protein (WP) supplements have received increasing attention by consumers due to the high nutritional value of the proteins and amino acids they provide. However, some WP supplements may not contain the disclosed amounts of the ingredients listed on the label, compromising the nutritional quality and the effectiveness of these supplements. The aim of this study was to evaluate and compare the contents of total protein (TP), α-lactalbumin (α-LA), β-lactoglobulin (β-LG), free essential amino acids (free EAA), and free branched-chain amino acids (free BCAA), amongst different WP supplements produced by U.S. and Brazilian companies. Twenty commercial brands of WP supplements were selected, ten manufactured in U.S. (WP-USA) and ten in Brazil (WP-BRA). The TP was analyzed using the Kjeldahl method, while α-LA, β-LG, free EAA, and free BCAA were analyzed using HPLC system. There were higher (p < 0.05) concentrations of TP, α-LA, β-LG, and free BCAA in WP-USA supplements, as compared to the WP-BRA supplements; however, there was no difference (p > 0.05) in the content of free EAA between WP-USA and WP-BRA. Amongst the 20 brands evaluated, four WP-USA and seven WP-BRA had lower (p < 0.05) values of TP than those specified on the label. In conclusion, the WP-USA supplements exhibited better nutritional quality, evaluated by TP, α-LA, β-LG, and free BCAA when compared to WP-BRA.

Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts

“…The others ingredients were inulin (5% w/vol; Ingredients & Systems Biotechnology ® , São Paulo, SP, Brazil), maltodextrin (5% w/vol; Max Titanium ® , São Paulo, SP, Brazil), whey protein isolate (5% w/vol; Optimum Nutrition ® , Meridian Lake, Aurora, USA) and skim milk powder (5% w/vol; Glória ® , São Paulo, SP, Brazil). The whey protein was selected based on previous studies of this group (Almeida et al 2016). A total of 6 treatments of cupuassu goat milk yogurt were performed: whole (W); skimmed (S); skimmed with inulin (SI); skimmed with maltodextrin (SM); skimmed with whey protein (SW); skimmed with skim milk powder (SP).…”

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue

“…Branched chain amino acids (BCAAs) refer to a group of essential amino acids, including leucine, isoleucine, and valine. Nearly 25% of all whey protein is made up of BCAAs (Almeida et al 2016). Researchers believe that BCAAs, specifically leucine are responsible for regulating the protein synthesis which are important for tissue growth and repair.…”

Whey Protein Powder Analysis by Mid-Infrared Spectroscopy

“…Mid-infrared (MIR) spectroscopy has been used for the evaluation of fat, protein, and casein content in cow’s milk, and to monitor product storage tolerance by measuring adducts formed by lipolysis and proteolysis over time [ 21 , 22 ]. Additional scientific studies of whey proteins have included proteomic and sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis, as well as quantification by reversed phase-high pressure liquid chromatography (HPLC), high-pressure liquid chromatography-electrospray ionization-quadrupole time-of-flight mass spectrometry (LC-ESI-Q-TOF MS), and confocal Raman microscopy [ 23 , 24 , 25 , 26 , 27 ]. While MIR spectroscopy requires minimal sample preparation time, relatively inexpensive instrumentation, and offers rapid analysis, the proteomic and liquid chromatography studies are appreciably more resource intensive.…”