Whey - Concentrate vs. Isolate

When we talk about whey we are actually referring to a complex protein made up of many smaller protein subfractions such as beta-lactoglobulin, alpha-lactalbumin, immunoglobulins (IgGs), glycomacropeptides, bovine serum albumin (BSA) and minor peptides such as lactoperoxidases, lysozyme and lactoferrin. Each of the sub fractions found in whey has its own unique biological properties.

Whey is the liquid portion of the milk - a major component that separates from the curds during the process of making cheese. It contains proteins, fats, carbohydrates, vitamins, and minerals and is strong in amino acid. Due to its strong amino acid profile and ease of absorption, it is arguably the most popular sports nutrition supplement. Whey protein has been shown to augment muscle protein synthesis, support fat burning, boost the immune system, improve insulin sensitivity, and decrease appetite. Additionally, whey concentrate is shown to boost production of glutathione, the body’s master antioxidant.

Whey protein exists in three main forms: isolate, concentrate, and hydrolysate (where whey isolate undergoes additional processing.). This article will focus on the differences between whey protein concentrate and isolate. Both forms contain whey protein, but whey isolate, which is made from whey concentrate, undergoes further processing which yields an end product with more protein per unit than whey concentrate. This processing results in a product that differs from whey concentrate in several important ways.

As whey concentrate is further processed and purified into whey protein isolate, these can degraded and lose their biologic activity. You should note, however, that the amino acid sequences do not change when protein is denatured, and whether a protein is denatured during processing does not affect its muscle-building qualities. All large proteins are broken down during digestion into smaller protein chains and individual amino acids (denatured), and whether this process occurs in the gut or in the manufacturing plant is irrelevant to the muscle fibers getting these proteins.

However, since denaturing can affect the biologic activity of certain peptides, whey concentrate has a theoretical health advantage over isolate. That being said, depending on the process used, whey isolate may still have significant amounts of bio active peptides. Ion-exchange is a purification process that, while producing the highest concentration of protein, essentially eliminates all bioactive compounds. Micro-filtration techniques, such as Cross Flow Micro filtration, are a more expensive procedure but yield a whey isolate with more intact bio active peptides. Hydrolyzed whey isolate is whey isolate that has been further broken down, yielding small peptides that are rapidly absorbed into the blood stream. Again, though, this extra processing comes at the cost of destruction of health promoting substances.

Over the past few decades, whey protein powders have evolved several generations from low-grade concentrates to very high-grade concentrates and isolates.

Why Whey?

Whey protein has become a staple supplement for most body builders and other athletes because it's a great protein. Whey has more recently caught on with the anti aging /longevity minded groups also for its effects on immunity.

A growing number of studies has found whey may potentially reduce cancer rates, combat HIV, improve immunity, reduce stress and lower cortisol, increase brain serotonin levels, improve liver function in those suffering from certain forms of hepatitis, reduce blood pressure, and improve performance, to name a few of its potential medical and sports related applications.
Whey also has an exceptionally high biological value rating (though sellers of whey make FAR too big a deal of that fact) and an exceptionally high BCAA content.


One of whey's major effects is its apparent ability to raise glutathione (GSH). The importance of GSH for the proper function of the immune system cannot be overstated. GSH is arguably the most important water-soluble antioxidant found in the body.

Whey: Then and Now

First generation whey protein powders contained as low as 30-40% protein and contained high amounts of lactose, fat, and undenatured proteins. They were considered a "concentrate" and were used mostly by the food industry for baking and other uses.

Modern concentrates now contain as high as 70-80% plus protein with reduced amounts of lactose and fat. Many people are under the impression that a WPC is inherently inferior to an isolate. This is simply untrue.

Though WPCs will contain less protein on a gram for gram basis than an isolate, a high quality WPC contains all sorts of interesting compounds not found in the isolates.

Good concentrates contain far higher levels of growth factors, such as IGF-1, TGF-1, and TGF-2. They contain much higher levels of various phospholipids, and various bioactive lipids, such as conjugated linoleic acid (CLA), and they often contain higher levels of immunoglobulins and lactoferrin.