The process of protein isolation techniques are perplexing to even the most protein privy; couple the many methods with marketing media that tout their technique is superior and you’ve a recipe for riddling.
Ionic exchange isolation is a method of separating proteins from undesired components such as lactose and fat in the whey protein source. A reaction vessel contains the protein source and chemical reactants during the process. The proteins are separated by two different chemicals, hydrochloric acid and sodium hydroxide, based on their electrical charge. Within the vessel, resins are placed to attract the electrical charge on the proteins and retain them for product use.
Ion exchange isolation is a cost effective approach to protein isolation compared to crossflow filtration which costs 5 times as much, however, because of the chemicals used, much of the protein is denatured during filtration. Included in the lost particles are glycomacropeptides (GMPs) which are biologically active proteins that aid in digestion, immune system health, and mineral absorption. Also lost are immunoglobulins that support the immune system, lactoferrin which also contributes to immune system health and has antimicrobial properties, and even some alpha lactalbumin which contains a substantial amount of essential amino acids
While the result of ion exchange may contain less fat and lactose, it also contains less undenatured protein and fewer efficacies.