1, different nutritional components.

Breast milk is rich in lactoferrin, accounting for about 20% of the total protein of breast milk. The content of milk is low, accounting for about 3%-4% of the total protein of milk. Only 20% of milk protein is whey protein, and the remaining 80% is casein, so the content of whey protein in milk is only 0.7%.

Step 2 get different raw materials

Lactoferrin mainly exists in bovine colostrum, while whey protein is extracted from milk.

3. Different costs

The cost of whey protein is much lower than that of lactoferrin.

Extended data

Nutritional characteristics of whey protein

Firstly, the nutritional value of whey protein is the highest among all protein. Generally speaking, the types and contents of essential amino acids are complete, which can provide protein needed by human body. It can be called high-quality protein, also known as complete protein. The concept of essential amino acids is mentioned here. Essential amino acids refer to amino acids that are necessary for human body but cannot be synthesized by itself and must be taken from food.

Among plant proteins, only soybean protein belongs to complete protein, but soybean protein lacks methionine and needs to be complementary to cereals, and its absorption is not as good as that of high-quality animal protein. Whey protein belongs to high-quality complete protein and is also an animal protein. It contains 8 kinds of amino acids necessary for human body, and the proportion is reasonable, which is close to the demand ratio of human body. It is an indispensable essence of human growth, development, anti-aging and other life activities.

Efficacy of lactoferrin

Lactoferrin and its protein degradation product lactoferrin peptide have a wide range of biological activities, including broad-spectrum antibacterial effect, anti-inflammatory effect, inhibition of tumor cell growth and regulation of immune response. It is considered as a new antibacterial and anticancer drug and a food and cosmetic additive with great development potential. For example, the US Food and Drug Administration has long allowed lactoferrin to be used as a food additive in sports and functional foods.

Lactoferrin is a component of innate immune system. Lactoferrin not only has the main function of binding and transporting iron ions, but also has antibacterial, antiviral, antiparasitic, catalytic, anticancer, antiallergic and radiation protection functions and properties.

References:

Baidu encyclopedia: whey protein

References:

Baidu Encyclopedia: Lactoferrin