Table 4.

Whey protein components and its basic properties

Whey components	Concentration (g/L)	% of Whey Protein	Molecular weight (kDa)	Number of amino acids residues	Biological properties	Recommendation grade against Helicobacter1
β-Lactoglobulin	1.3	50%-55%	18277	162	Source of essential and branched chain amino acids	-
α-Lactalbumin	1.2	20%-25%	14175	123	Primary protein found in human breast milk	D
					Source of essential and branched chain amino acids
Immunoglobulins(A, B and C)	0.7	10%-15%	25000 (light chain) + 50000-70000 (heavy chain)	-	Primary protein found in colostrum Immune modulating benefits	D
Lactoferrin	0.1	1%-2%	80000	700	Antioxidant	A
					Antibacterial, antiviral, and antifungal
					Promotes growth of beneficial bacteria
					Naturally occurs in breast milk, tears, saliva, bile, blood, and mucus
Lactoperoxidase	0.03	0.50%	70000	612	Inhibits growth of bacteria	-
Bovine Serum Albumin	0.4	5%-10%	66267	582	Source of essential amino acids	-
					Large protein
Glycomacropeptide	1.2	10%-15%	6700	64	Source of branched chain amino acids	D
					Lacks the aromatic amino acids phenylalanine, tryptophan and tyrosine

¹Grades of recommendations: A: At least one meta-analysis, systematic review, or RCT rated as 1++ and directly applicable to the target population or A systematic review of RCTs or a body of evidence consisting principally of studies rated as 1++ directly applicable to the target population and demonstrating overall consistency of results; B: A body of evidence including studies rated as 2++ directly applicable to the target population and demonstrating overall consistency of results or Extrapolated evidence from studies rated as 1++ or 1+; C: A body of evidence including studies rated as 2+ directly applicable to the target population and demonstrating overall consistency of results or Extrapolated evidence from studies rated as 2++; D: Evidence level 3 or 4 or Extrapolated evidence from studies rated as 2+.