Whey Protein

Whey Protein

Neben der Fraktion der Kaseine stellen die Molkenproteine die zweite, wichtige Eiweißfraktion der Milch von Säugetieren dar. Gesamt ca. 3,3 % Eiweiß der Kuhmilch setzt sich dabei aus ca. 2,7 % Kasein und ca. 0,6 % Molkenprotein zusammen. Die Bezeichnung Molkenprotein wird aus dem Umstand abgeleitet, dass die Proteine dieser Fraktion Hauptbestandteil des Eiweißes in Molke sind.

Molkenproteine sind eine Gruppe verschiedener Albumine und Globuline. Im einzelnen sind dies:[1]

  • beta-Lactoglobulin ca. 45 Prozent (0,25 % der Milch)
  • alpha-Lactalbumin ca. 20 Prozent (0,1 % der Milch)
  • Serumalbumin ca. 5 Prozent
  • Proteosepepton ca. 20 Prozent
  • Immunoglobuline ca. 10 Prozent

Molkenproteine sind hitzeempfindlich. Beim Aufkochen von Milch ist insbesondere das alpha-Lactalbumin für die Haut auf der Oberfläche verantwortlich. Molkenproteine werden als ernährungsphysiologisch hochwertig eingestuft (hohe biologische Wertigkeit). Sie sind daher Hauptbestandteil der Eiweißpräparate zum Muskelaufbau.

Einzelnachweise

  1. Hans-Dieter Belitz, Werner Grosch, Peter Schieberle (Hrsg.): Lehrbuch der Lebensmittelchemie. Edition: 5, Springer, 2001, S. 494. ISBN 3-540-41096-1

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