Whey is a natural by-product of cheese production. Since casein is not easily absorbed and utilized by the human body, casein is separated from cow’s milk, and the remaining portion is called whey, and whey protein exists in whey.

The nutritional value of whey protein is superior to casein, soy protein concentrate, egg protein and other proteins.

The main protein components in whey are α-lactalbumin, β-lactoglobulin, α-lactalbumin, protease-peptones, serum albumin and immunoglobulin, each with a unique biological activity; a small number of other components, such as lactoferrin and lactoperoxidase, can also be separated from the whey, and the same is a high-value food ingredient.

Alpha-Whey Protein

Alpha-lactalbumin provides an optimal combination of amino acids, improves protein bioavailability and adapts to the renal load of infants.

Alpha-lactalbumin is rich in tryptophan, the precursor of neurotransmitters 5-hydroxytryptophan and melatonin, which are secreted by pineal cells alternately: 5-hydroxytryptophan is secreted during the daytime, which is the neurotransmitter that regulates mood, appetite and behavior; and melatonin is secreted during the darkness of the night, which is the endogenous sleep-inducing agent and an intrinsic An important regulator of the biological clock, which helps babies sleep and promotes their brain development. So that the child can have a good mood from childhood, eat well and sleep well. Of course, babies in good mood are better to bring up.

Clinical studies have shown that feeding formula rich in α-lactalbumin can increase the concentration of bifidobacteria, the beneficial bacteria in the intestinal tract of infants, and the growth of bifidobacteria can regulate the balance of intestinal flora and inhibit the growth of intestinal pathogenic bacteria.

Alpha-lactalbumin also contains cystine/cysteine, which also has important biological roles: as a component of glutathione, it prevents the oxidative damage of peroxides; as a precursor of taurine, it facilitates the synthesis of bile acids, the absorption of fatty acids, and the development of the nervous system.

In addition to nutrition alpha-lactalbumin also has a protective function for infants because alpha-lactalbumin may have anti-cancer effects.

Alpha-lactalbumin

Alpha-lactalbumin is the only whey protein that binds calcium. It is a small molecule protein that is an excellent source of essential and branched-chain amino acids, of which essential amino acids make up 63.2%.

Alpha-lactalbumin is the most important protein component in breast milk, and it is rich in tryptophan. Tryptophan is an important factor in neurodevelopment and an essential nutrient for regulating sleep, appetite and mood.

Breast milk α-lactalbumin accounted for more than 60% of the total protein, is the main form of human milk protein, milk α-lactalbumin accounted for 19% of the total whey protein, recent research found that the α-lactalbumin isolated from cow’s milk in terms of amino acid ratio and structure, as well as in the function of the characteristics of the human milk is very similar, so that the α-lactalbumin in the infant formula food has been widely used. Baby sleeps well and grows healthier!

Lactoferrin

As we all know, compared with formula, breastfed infants can more effectively utilize the nutrients in breast milk, and are less likely to suffer from various infectious diseases and maintain normal growth and development, mainly because breast milk contains lactoferrin, immunoglobulin and lysozyme and other active proteins, which can promote digestion and absorption of nutrients, and protect the body from microbial infections.

Among them, lactoferrin also plays an important role in the body’s immune defense system by promoting the normal development of the gastrointestinal tract, especially the mucosal immune system, so the fortification of these immune factors in infant formula milk powder can increase its immune function.

The immune system of newborns does not mature until they are about 1 year old, so their ability to fight infections is weaker than that of older children and adults, and they are prone to intestinal disorders, which can affect their nutritional intake and thus their growth and development levels.

Lactoferrin is a natural ingredient rich in breast milk, accounting for about 20% of the total protein in human milk, and its nutritional value has at least two aspects: one is as a dietary protein source of amino acids; the other is conducive to the bioavailability of iron.

Adding lactoferrin to infant formula requires evaluation of the specific ingredient, formulation, evidence and applicable requirements. The statements in the earlier version did not establish that supplementation prevents infant infections or is free of adverse effects. This article should not be used to select or modify an infant feeding plan; individual feeding questions belong with a qualified healthcare professional.

Correction: 10 September 2026. Removed unsupported infant infection-prevention and absolute safety claims. This targeted correction does not represent a clinical review of every statement in the historical article. See our Editorial Policy.