Undenatured Whey

[prod010]

Could anyone tell me if the WPC produced by Fonterra is "undenatured"? Also if the WPC produced by Fonterra is not undenatured - what brands avaliable are??

[Woodbury]

You could ask Paul Rogers. He sells Fonterra protein so he is an expert.

[rose]

According to the Fonterra product bulletin for their isolate:

"NZMP Whey Protein Isolate 895 (also known as ALACEN™ 895) from Fonterra is an instantised whey protein isolate manufactured by ion exchange and ultra-filtration (UF). NZMP Whey Protein Isolate 895 is an undenatured, soluble whey protein"

I can't find the bulletin for their concentrate but imagine it's also undenatured?

"Undenatured whey is processed at lower temperatures than typical powdered whey protein. This requires a meticulous filtering process to maintain purity. The lower temperature preserves the fragile, but powerful, biologically active proteins, lactoferrin, and immunoglobulins in whey."

[rose]

Just located the product bulletin for Fonterra WPC. It doesn't say it's undenatured so I would presume it's not? Maybe email them to find out.

"NZMP Whey Protein Concentrate 450 (also known as ALACEN™ 450) from Fonterra is an instantised, soluble milk protein manufactured from fresh cheese whey using an ultra-filtration process. NZMP Whey Protein Concentrate 450 is ideal for dry mix beverage due to high nutritional value, excellent solubility throughout the pH range, and enhanced dispersibility."

[Woodbury]

Nice one Rose. Did you get those bulletins from Paul?

[rose]

Nah, got them online a while ago when I looked at buying some. They're on here in another thread too. Attached for your viewing pleasure.

Whey Protein Isolate 895 Instantised June 05 pdf.pdf

Fonterra Product Bulletin - WPC Alacen 450.pdf

[rose]

This thread here.

[Woodbury]

Thank you muchly

[prod010]

thanks rose - i have tried contacting fonterra so will wait for a reply - I imagine it is as you have said.

[Flex]

"NZMP Whey Protein Isolate 895 (also known as ALACEN™ 895) from Fonterra is an instantised whey protein isolate manufactured by ion exchange and ultra-filtration (UF). NZMP Whey Protein Isolate 895 is an undenatured, soluble whey protein"

It's doubtful that anything that undergoes an Ion Exchange is going to be undenatured. Typically a pH adjustment is required (acid or alkaline chemicals) which by all accounts denatures the protein in some form. Heat isn't the only thing that denatures protein.

Fonterra may have developed a new Ion exchange process that doesn't require pH modification - perhaps this Paul Rogers fellow can give us his opinion.

Generally a pure WPC is going to be best as far as nondenaturing goes, or a Ultrafiltered or Microfiltered WPI that hasn't been put through an ion exchange.

"Undenatured whey is processed at lower temperatures than typical powdered whey protein. This requires a meticulous filtering process to maintain purity. The lower temperature preserves the fragile, but powerful, biologically active proteins, lactoferrin, and immunoglobulins in whey."

I don't think any sports nutrition company worth it's salt would use heat treated whey now so this is probably a little defunct. The Ion Exchange process using is a cold process but the pH adjustment destroys most of the beneficial microfractions in Whey including one of the most important lactoferrin, as well as Alphalactalbumin, GMP's and Immunoglobulins. All Ion exchange proteins are high in Beta-Lactoglobulin because they have removed or destroyed everything else - however Beta-lactoglobulin is the one that humans don't need and have the most allergic reaction to.

The very nature of WPI's being so pure means that they are denatured - with little to no fat contained in WPI's the Growth factors have been all but destroyed as they are only found within the fat globules. If you are using an Ion exchange WPI with 0g fat or very low fat (or any WPI) then you are most likely missing out on the benefits of the following fractions which are either destroyed or "filtered" to ineffective amounts:

Glycomacropeptides (GMP) - GMP is a powerful stimulator of cholecystokinin, which plays many essential roles relating to gastrointestinal function, including the regulation of food intake. In addition to being a regulator of food intake, cholecystokinin (CCK) stimulates gall bladder contraction and bowel motility, regulates gastric emptying, and stimulates the release of enzymes from the pancreas. The pancreatic enzymes are critical for the complete digestion of fats, proteins and carbohydrates and therefore the full nutritional realization of food. Also, CCK has the effect of slowing the overall digestive process by slowing intestinal contractions, thus giving the digestive enzymes more time to work on their respective substrates resulting in more complete absorption. In animals, a rise in cholecystokinin is followed by a large reduction in food intake, as by slowing digestion, one perceives the "full" feeling longer following a meal.

Immunoglobulins (IgG) - This fraction helps to stimulate the immune system with IgG’s having important antibody activity within the body, helping support the immune system and preventing disease.

Lactoferrin (LF) - This is quite an important fraction for its immune enhancing effects. Lactoferrin (LF) is found in tiny amounts in the body, yet appears to be a first-line immune-system defence. LF is a powerful antioxidant and strongly inhibits iron-dependant free radical reactions by directly binding iron. This iron binding effect results in the inhibition of iron dependant bacteria growth, and can block the growth of many pathogenic bacteria and yeast. Its antimicrobial action may also improve antibiotics. In the digestive tract, LF may help by stimulating intestinal cell growth and enhancing the growth of “good” intestinal microflora.

Lactoperoxidase, Lysozyme, Growth Factors - These are very minor fractions yet are reported to be the most biologically active. Lactoperoxidase (LP) has a high antimicrobial activity, and inactivates or kills a wide spectrum of microorganisms.

Lysozyme, present in only very small amounts in cow’s milk, possesses antibacterial activity against a number of bacteria and works synergistically with lactoferrin against bacteria such as the Salmonella species. Lysozyme is found in saliva, tears, and other body fluids, where it acts as a natural antibiotic.

Growth Factors include IGF-1 and IGF-2. IGF-1, or Insulin-like Growth Factor, is the hormone released during growth hormone metabolism, the amount produced which determines the extent of growth in children and the building of muscle and lean body mass in adults. Studies have shown that IGF-1 rises in direct proportion to the quality and quantity of protein in the diet.