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These are the proteins that remain once the caseins have been precipitated from whole milk. In human milk the five principal constituents of whey are:
- alpha-lactalbumin - a major source of essential amino acids.
- albumin - has a nutritional role.
- lactoferrin - iron binding agent - thus inhibits the growth of iron-dependent bacteria in the gastrointestinal tract.
- lysozyme - may have an antibacterial role.
Last reviewed 01/2018