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As per available reports about 21 Relevant Journals, 10 Conferences, 1 Workshop is presently dedicated exclusively to Whey protein nutrition and about 658 Open Access Articles are being published on Whey protein nutrition.
Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production. Whey protein is commonly marketed and ingested as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community.
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Scope and Importance
Protein intake has been a much-debated subject in relationship to body weight and body composition. As a general rule, no specific amount or quality of protein intake can single-handedly improve a person's body composition or promote a healthier body weight. Body composition and body weight depend too heavily on many other factors, including calorie intake, fat intake, activity level, and hormonal balance - to name just a few. However, recent studies show potentially important roles for protein in helping to regulate appetite and alter various aspects of metabolism in a way that helps balance body composition. (In most studies, body composition was measured using body mass index, waist circumference, skinfold thickness, or similar measurements.) In addition, some studies show improved weight control when protein intake represents approximately 15-20% of total calorie intake rather than 10-15%. As mentioned earlier, an 1,800-calorie diet would provide 45 grams of protein at the 10% level, 67 grams of protein at the 15% level, and 90 grams of protein at the 20% level. In other words, a 15-20% protein diet would typically provide substantially more grams of total protein than the 50-gram Daily Value level.
Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins. Whey is left over when milk is coagulated during the process of cheese production, and contains everything that is soluble from milk after the pH is dropped to 4.6 during the coagulation process. It is a 5% solution of lactose in water, with some minerals and lactalbumin. The fat is removed and then processed for human foods. Processing can be done by simple drying, or the protein content can be increased by removing lipids and other non-protein materials. For example, spray drying after membrane filtration separates the proteins from whey. Whey can be denatured by heat. High heat (such as the sustained high temperatures above 72 °C associated with the pasteurization process) denatures whey proteins. While native whey protein does not aggregate upon renneting or acidification of milk, denaturing the whey protein triggers hydrophobic interactions with other proteins, and the formation of a protein gel. Heat-denatured whey can still cause allergies in some people. Whey protein is the collection of globular proteins isolated from whey. The protein in cow's milk is 20% whey protein and 80% casein protein, whereas the protein in human milk is 60% whey and 40% casein. The protein fraction in whey constitutes approximately 10% of the total dry solids in whey. This protein is typically a mixture of beta-lactoglobulin (~65%), alpha-lactalbumin (~25%), bovine serum albumin (~8%)(see also serum albumin), and immunoglobulin’s. These are soluble in their native forms, independent of ph.Whey is an abundant source of acids, which are used to stimulate protein synthesis. When leucine is ingested in high amounts, such as with whey protein supplementation, there is greater stimulation of protein synthesis, which may speed recovery and adaptation to stress (exercise). As with other forms of protein, consumption of whey protein shortly after vigorous exercise can boost muscle hypertrophy. Scientific evidence has shown that proteins high in essential amino acids, branched chain amino acids, and particularly leucine are associated with increased muscle protein synthesis, weight loss, body fat loss, and decreased plasma insulin and triglyceride profile.
Animal proteins was the largest product segment accounting for over 70% of protein ingredients revenue share in 2013 and is expected to witness the fastest growth on account of strong scientific evidence supporting health benefits. The market was valued at USD 15.23 billion and is expected to grow at a CAGR of 7.3% from 2014 to 2020. Whey proteins are beneficial for cancer patients and are expected to positively impact market growth over the forecast period. Egg protein was the largest product segment in the animal protein ingredients market accounting for over 40% of global volume. Egg protein is fortified into food & beverage products including bakery, ice creams, sports foods and meats as it aids in overcoming nutritional deficiencies. Food & beverage application of the protein ingredients market accounted for 49.9% of the global market owing to increasing use in the manufacturing of protein supplements and low-fat beverages. The global plant & animal/dairy protein ingredients demand in food & beverage applications was 2,048.1 kilo tons in 2013 and is expected to grow at a CAGR of 5.7% from 2014 to 2020. Asia Pacific is expected to gain significant share and exceed 20.0% by 2020 on account of growing animal feed industry in India and China. North America was the largest regional consumer accounting for over 35% of global market in 2013. North America protein ingredients market exceeded 1,500 kilo tons in 2013 and is likely to grow at a CAGR of 5.4% from 2014 to 2020 in light of increasing consumption of energy bars, cold cereals and snacks.
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List of Related Societies
1. Department of Women, Children, Disabled and Senior Citizens.
2. European Food Information Council
3. Mangalam (Society)
4. Canadian Cancer Society
5. Social Welfare and Nutritious Meal Programme Department.
6. Society for Nutrition Education and Health Action
7. Nutrition Society of India.
8. Eat Right Academy of Nutrition and Dietetics.
9. Women’s Health Concern.
10. Epilepsy Society.
11. British Nutrition Foundation.
12. Scaling Up Nutrition.
13. Nutrition Society of Malaysia.
14. The Global Alliance of Improved Nutrition(GAIN)
15. Nutrition and Dietetics Society.
16. German Nutrition Society
17. National Institute of Nutrition
18. National Multiple Sclerosis Society.
19. Leukaemia and Lymphoma Society.
20. American Society of Nutrition.
List of Related Companies
7. Sona Nutrition
8. Rainbowlight Nutritional Systems.
9. British Biologicals
10. Weider Nutrition International
11. DSM Nutritional Products
12. Garden of Life
13. Marino Center
14. Maxi Nutrition
15. Rock Health
16. New Vision Nutrition
17. Right Bite
20. CENERGY Nutrition.
21. NAVA Health and Vitality Center
This page will be updated regularly.
This page was last updated on 14th Sep, 2015
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