Whey Protein Isolate (WPI) is a dietary supplement created when concentrating milk protein derived from the cheese making process. Whey proteins are highly bioavailable, quickly absorbed into the body, and have a high concentration of branched chain amino acids, which are the building blocks of proteins, used to fuel working muscles and stimulate protein synthesis. WPI has a higher percentage of pure protein than other forms of whey protein and is usually around 90% protein. Whey is also desirable as it can be filtered enough to be virtually lactose free, carbohydrate free, fat free, and cholesterol free.
A 2010 study published in the Journal of International Society of Sports Nutrition, found that whey protein isolate (WPI) supplementation can be used effectively to increase muscle size and strength after resistance training, with some of these improvements thought to come from improved recovery from exercise sessions. Compared to regular protein supplements, WPI was found to be more effective at increasing blood amino acids and protein synthesis due to its different absorption kinetics and amino acid profile. Since the amino acid composition of whey proteins is very similar to that of skeletal muscle, whey protein supplementation may be effective in providing amino acids essential for optimal muscle remodelling.
The study concluded that although the improvements gained from whey protein supplementation appear small, an aggregation of those benefits with sustained, repeated training over time could be of immense benefit for an athlete, providing even the smallest advantage, and may be the difference between winning and losing, or a faster return to competition. The high availability of amino acids in whey protein isolate, especially branched chain amino acids (BCAA) is important for protein synthesis in the hours immediately after ingestion.
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Source: Cooke MB, Rybalka E, Stathis CG, Cribb PJ, & Hayes A. “Whey Protein Isolate Attenuates Strength Decline After Eccentrically-Induced Muscle Damage In Healthy Individuals”. Journal of the International Society of Sports Nutrition 2010, 7:30
