Whey Proteins

Whey protein is considered THE protein in sports nutrition!

Whey Protein Concentrate is an inexpensive starter protein. If you are looking for more functionality, Whey Selection is the perfect choice. Competitive athletes reach for the highest quality whey protein in the PEAK range, the Whey Protein Isolate.

The advantages at a glance:

Delivers fast and massive amino acids

Primarily contribute to muscle building

Learn more about the topic >>

Open filter

10 Item(s)

per page

10 Item(s)

per page

Table of contents

All about Whey

General Information

Whey protein, also known as whey protein, is a protein filtered from cow's milk. The almost fat-free whey is a by-product of cheese production in the form of a transparent, yellowish liquid and, together with casein, forms the protein fraction of the milk. In this context, it should be noted that milk protein consists of approximately 20% whey protein, while casein protein accounts for approximately 80%.

The group of whey proteins consists of various albumins as well as globulins, which are protein components of amino acids. Whey protein contains, among other things, high amounts of the particularly valuable branched-chain amino acids (BCAAs).

This high-quality whey protein is extracted from whey using various techniques. Depending on the manufacturing process, whey protein is available in different types:

  • Concentrate (WPC)
  • Isolate (WPI)
  • Hydrolysate (WPH)

A whey protein concentrate (WPC) is the cheapest and simplest form of whey protein. The WPC is obtained by filtering the whey and provides a protein content of about 75 - 85%.

Whey Protein Isolate (WPI), on the other hand, achieves a higher protein content. It is obtained by microfiltration and can therefore reach a protein content of up to 95%. At the same time WPI reaches a low carbohydrate and fat content compared to WPC. Whey Protein Isolate from Peak Performance Products is obtained by the so-called Cross-Flow Microfiltration (CFM) process, which ensures a particularly high and at the same time very high-quality protein content. All in all, Whey Protein Isolate is a high-quality and particularly pure protein with a better amino acid balance than concentrate.

The so-called Whey Protein Hydrolysate (WPH) is obtained by splitting protein chains, but due to its very bitter taste it is mainly available in the form of tablets or as a component of a whey protein concentrate.
Looking at the individual proteins, it is noticeable that whey protein is the protein with the highest biological value.

With the help of the biological valency (BV) it can be indicated how well a dietary protein can theoretically be converted into endogenous protein, i.e. muscle mass, for example. It is decisive how similar dietary proteins are to body proteins in terms of the composition of amino acids. The more similarity there is, the less dietary proteins are needed to build up the body's own proteins. One of the factors that determines this is how many essential proteinogenic amino acids a dietary protein contains. In general, the higher the content of these amino acids, the more the biological value of the respective protein carrier increases. For the assessment criterion of biological valency, the whole egg is usually taken as a reference, to which a value of 100 has been assigned. By combining different protein sources it is possible to achieve a biological value of far more than 100, but whey protein, with a value between 104 - 110, has the highest possible biological value of all individual proteins.

In addition to the highest biological value of a single protein, whey protein also provides a particularly high BCAA content, which is composed of the amino acids leucine, valine and isoleucine. Since these so-called branched-chain amino acids are of overriding importance in modern sports nutrition, Whey Protein scores points all along the line.

Whey Protein in sports

Due to its numerous functionalities, whey protein is used in various sports and is often considered the protein among the proteins.

Bodybuilders in particular appreciate the use of whey protein, as it has been proven to help build and maintain muscle mass, which benefits them in both the muscle building and dieting phases. But also endurance athletes make use of these scientifically proven functionalities, after all, a loss of muscle mass also leads to a decline in physical performance.

Ambitious athletes usually prefer to use the higher quality and purer Whey Protein Isolate, as this offers them a better amino acid profile and at the same time an extremely low carbohydrate and fat content. This is especially true for bodybuilding athletes who are in preparation for competition and who follow a very strict diet.


Mode of action

Its main functionality, proven to help build and maintain muscle mass, makes Whey Protein particularly popular with bodybuilding and fitness athletes. During training itself, by inducing micro-trauma, it causes temporary, slight damage to muscle fibres, which is repaired in the regeneration period following training. The growth stimuli conveyed during training are used by your organism as an occasion to initiate an adaptation. Adaptation is a process of adjustment, which in this case is desired in the form of muscle build-up or performance enhancement. If the training has resulted in a supra-threshold training ride, your body initiates an increase in performance or muscle growth. In order to support this process optimally, you should take a quickly absorbable protein, e.g. Whey Selection, immediately after training. The whey protein consumed immediately after training reaches the blood pool within a very short time and fulfils its functions there. Thus you actively contribute to the build-up and maintenance of muscle mass.

It should also be mentioned that whey protein also makes a scientifically proven contribution to maintaining normal bones. Whey protein thus offers outstanding advantages for you as an athlete, which help you to achieve your sporting goals.

 

Use and side effects

Whey protein is also characterized by its rapid absorption properties, which makes it an ideal protein for use after training. The use of whey protein is ideal in muscle building as well as in dietary phases. After consumption, the first amino acids enter the blood pool already after about 30 minutes, while the massive influx is given after about 45 minutes. This continues for a total of about 120 minutes after ingestion, before the amino acid concentration in the blood decreases again. Therefore Whey Protein should be taken as a fast protein especially after training and in the morning after getting up.

Whey protein is usually consumed in water or milk. Preparation in water offers the athlete in dietary phases the decisive advantage of consuming high-quality protein without having to consume many calories. On the other hand, when consumed with milk, so-called "hardgainers" have the advantage that the nutrients contained in the milk allow them to consume a higher total amount of calories in order to facilitate body weight gain. The choice of liquid allows you to adjust the nutritional content to your individual needs.

Whey Protein Supplements are usually protein powders. However, Whey Protein is also available in tablet form. These amino acid tablets are Whey Protein Hydrolysate and Whey Protein Isolate, which is pressed into shape. These tablets offer the advantage over the powder, an uncomplicated and fast intake, which is ideal for covering the protein supply on the way. A delayed release of the amino acids also ensures a long-lasting supply of amino acids. With Whey Amino, the Peak Performance Products range offers you a high-quality supplement that combines these advantages.

Overall, the amount of protein you should take in daily depends on your goals and your diet. Normal people who do not engage in any sporting activity are usually sufficiently supplied with 0.8g protein per kg/body weight. However, practice shows that it is recommended for athletes to aim for a higher intake. For successful muscle building, you should therefore strive to consume a total of 2.0g protein per kg/body weight daily. You should cover this amount through your diet and by supplementing your protein intake in the form of supplements. The latter is particularly important in the time window after training, as whey protein offers decisive advantages at this time due to its resorption properties. In a dietary phase, recommendations of up to 2.5g per kg/body weight are made in practice to support muscle maintenance.

While it is repeatedly claimed that an oversupply of protein damages the kidneys, a study by Portmanns and Dellalieux, 2000, confirms that up to a protein level of 2.8g per kg/body weight daily is not expected to lead to a deterioration in kidney function in kidney healthy people. While healthy kidneys are able to excrete larger amounts of protein without any problems, people with kidney disease should exercise increased caution and seek medical advice on the optimal amount of protein in their case.

 

Whey protein and lactose intolerance

If your body does not produce any and not enough lactase, you will usually suffer from discomfort in the digestive tract after eating dairy products. This is known as lactose intolerance, also known as lactose intolerance. It is estimated that about 10% of the German population is affected by this food intolerance, where the absorbed lactose remains in the intestines where it causes acids and gases that cause discomfort in the digestive tract (e.g. stomach ache or flatulence).

As whey protein is a component of milk protein, it contains lactose. However, the lactose content varies considerably between the different forms of whey protein. While whey protein concentrate is not suitable for lactose intolerant people, there is nothing to be said against whey protein isolate, as it is very well tolerated, as long as lactose intolerance is not exceptionally pronounced.

As explained above, lactose intolerance is caused by a deficiency or complete absence of the digestive enzyme lactase. Lactase is a digestive enzyme that breaks down milk sugar into galactose and glucose, better known as glucose. This enzyme enables the mucous membrane of the small intestine to absorb the components of milk sugar.