Question:
Which of the following is NOT a whey protein?
Which of the following is NOT a whey protein?
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Whey proteins are globular proteins like $\alpha$-lactalbumin, $\beta$-lactoglobulin, serum albumin, and immunoglobulins. Phosphatidylcholine is a membrane phospholipid (lipid), not a protein.
Updated On: Aug 7, 2026
- Phosphatidile choline
- Immunoglobulin
- Bovine serum
- $\alpha$-lactalbumin
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Milk proteins are divided into two main groups: caseins (which precipitate at pH 4.6) and whey proteins (which remain soluble in the serum at pH 4.6).
Whey proteins are a mixture of globular proteins with diverse structural, chemical, and biological properties.
To identify the non-protein component, we must evaluate the chemical nature of each option.
Step 2: Detailed Explanation:
Let us analyze each option:
1. $\alpha$-lactalbumin (D) is a major, highly nutritious whey protein that accounts for approximately 20% of the total whey protein in cow's milk.
2. Bovine serum albumin (C) is a large globular protein that enters milk directly from the blood stream, making up about 5% of the whey proteins.
3. Immunoglobulins (B) are high-molecular-weight antibodies (such as IgG, IgA, and IgM) that provide passive immunity and are concentrated in colostrum and whey.
4. Phosphatidylcholine (A) (spelled as "Phosphatidile choline" in the question) is a phospholipid consisting of a choline head group and glycerophosphoric acid.
It is a major lipid constituent of the milk fat globule membrane (MFGM) rather than a protein.
Therefore, phosphatidylcholine is a lipid, not a whey protein.
Step 3: Final Answer
Phosphatidylcholine is a phospholipid and is not classified as a whey protein.
Milk proteins are divided into two main groups: caseins (which precipitate at pH 4.6) and whey proteins (which remain soluble in the serum at pH 4.6).
Whey proteins are a mixture of globular proteins with diverse structural, chemical, and biological properties.
To identify the non-protein component, we must evaluate the chemical nature of each option.
Step 2: Detailed Explanation:
Let us analyze each option:
1. $\alpha$-lactalbumin (D) is a major, highly nutritious whey protein that accounts for approximately 20% of the total whey protein in cow's milk.
2. Bovine serum albumin (C) is a large globular protein that enters milk directly from the blood stream, making up about 5% of the whey proteins.
3. Immunoglobulins (B) are high-molecular-weight antibodies (such as IgG, IgA, and IgM) that provide passive immunity and are concentrated in colostrum and whey.
4. Phosphatidylcholine (A) (spelled as "Phosphatidile choline" in the question) is a phospholipid consisting of a choline head group and glycerophosphoric acid.
It is a major lipid constituent of the milk fat globule membrane (MFGM) rather than a protein.
Therefore, phosphatidylcholine is a lipid, not a whey protein.
Step 3: Final Answer
Phosphatidylcholine is a phospholipid and is not classified as a whey protein.
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