Doesnt heating the pancakes, chips and cookies denature its protein? Isnt this a bad thing? Thanks for answering. :type:
Heat denatures proteins which means it changes the shapes of the proteins. For example, cooking changes the shapes of the proteins in an egg when you cook the egg, Denaturing the proteins in the egg changes the texture from slimy to firm. Cooking changes the shape of proteins, but cooking doesn't take away the amino acids found in those proteins. Baking will not ruin your protein.Doesnt heating the pancakes, chips and cookies denature its protein? Isnt this a bad thing? Thanks for answering. :type:
But is protein from whey and protein from real food a fair comparison?Or think of it this way we would all be destroying the chicken, meat, eggs and fish we cook
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Is whey protein fake food? Last I checked it's just been chemically separated from milk. If we really wanted to, we could chemically separate protein from chicken fish beef and eggs as well.But is protein from whey and protein from real food a fair comparison?
Hello Mad,But is protein from whey and protein from real food a fair comparison?
I can't wait for ON's 100% Bovine or 100% Poultry!Is whey protein fake food? Last I checked it's just been chemically separated from milk. If we really wanted to, we could chemically separate protein from chicken fish beef and eggs as well.
They actually make bovine protein. It is by far the most cost-ineffective protein on the market. I'm still holding out for the 100% trout proteinI can't wait for ON's 100% Bovine or 100% Poultry!
hmmm... bovine - whey, poultry - egg? DAMNIT! I'm too late!
I'm pretty new to this, but I don't think that's quite the case. Denaturation is not strong enough to break the peptide bonds of proteins, but does change the shape of the protein's structure.Correct me if I am wrong, but doesn't our body denature proteins during digestion in order to utilize amino acids?
You are correct. Cooking will cause the proteins bind/coil tightly not allowing stomach acids to denature them and therefore inhibiting their digestion.Correct me if I am wrong, but doesn't our body denature proteins during digestion in order to utilize amino acids?
You are correct. Cooking will cause the proteins bind/coil tightly not allowing stomach acids to denature them and therefore inhibiting their digestion.
So what you're getting at, is that cooking it is sort of like taking a step backwards, right?Stomach acids denature (unwind proteins) which allows for more surface area. Stomach Enzymes (pepsin) begin breaking large proteins down into smaller peptides. Then hit the dueodenum where CCK triggers release of pancreatic enzymes that further break the peptides to di & tri-peptides. Then brush-border Di & tri-peptidases do the rest of the work.
Contributes. Hydrolysis involves water. It breaks the peptide links allowing proteins to be more easily digested.So is the denaturation actually doing the breaking down of the protein or does it contribute to it? Was I way off about the hydrolysis then?
Overcooking or too high temperature. That is why it is important to avoid boiling meats & eggs. Best wat to hardboil an egg is to place eggs in water, apply heat, bring to simmer/boil and cover & remove from heat. Let stand for ~18-20minutes and your done.So what you're getting at, is that cooking it is sort of like taking a step backwards, right?
Are we overanalyzing this? Meaning, do you think it's really going to make any noticeable difference when we cook them?
Right, I just wasn't sure how stomach acid and bile came into play along with the hydrolysis...Contributes. Hydrolysis involves water. It breaks the peptide links allowing proteins to be more easily digested.
Bile plays a role in lipid emulsification and absorption not with protein digestion.Right, I just wasn't sure how stomach acid and bile came into play along with the hydrolysis...