Does baking ruin protein?
FAQ
From Shereen Jegtvig,
Your Guide to Nutrition.
Recently I started baking my own protein bars. I was really happy thinking that I was actually getting most of the benefits from the Isopure whey protein powder I was using, until my brother told me extreme heat makes the protein to lose its properties. I was baking my bars at 375 F for about 20-25 minutes. Is that true?
Veronica
A.
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 teh 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 your protein bars will not ruin your protein.
November 19, 2005
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Q: I heard that high temperatures "break down" protein. Will the cooking/baking process have a negative effect on the protein?
A: While it's true that proteins can be denatured by heat, unless the protein structure is particularly delicate or exposed to extremely high temperatures for extended periods of time, any denaturation that takes place is likely to be minimal. It is also important to keep in mind that denatured DOES NOT equal non-nutritious or unavailable - denaturation simply refers to a situation where the physical or chemical structure of a protein is rearranged. In some cases the denaturation process is temporary (e.g. whipping egg whites into a foam); in others, such as when you fry an egg, the denaturation is permanent. In both situations, the egg contains the same amino acid makeup and is equally nutritious. In fact, the fried egg is actually slightly more nutritious when cooked because cooking inactivates a component that binds the essential B-vitamin biotin. That said, while denaturation does not alter the nutritive value of proteins, excessive heat can reduce or destroy delicate peptides (i.e. microfractions) within a protein. For this reason, it is best to limit the exposure of 100% ANY WHEY Protein to high heat, and cook with lower temperatures whenever possible. In other words, add 100% ANY WHEY Protein at the end of the cooking cycle whenever possible, and choose lower temperature cooking like microwaving and baking over higher heat methods like pan or deep-frying.
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I am very much into eating right, and do cook a lot. Most of the time, though, my diest consists of Protein Shakes made from Optimum Nutrition's 100% Whey (Good Stuff). I just started cooking with it though (making Pancakes out of that, and a mix of high fiber flours). I'm wondering though, if cooking whey protein affects its quality, and possibly kills a lot of it's Amino Acids.
Thanks.
Cordialinkwell
A.
Heat can denature proteins, which changes their shape, however the amino acids aren't destroyed.
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Many of the proteins present in whey are not only superior dietary nutrients, but can also act on the body to perform physiological functions. Whey proteins have demonstrated varying functions including; immune stimulation and modulation, anabolic growth stimulation, gut healing properties and stimulation of glutathione, the body's powerful antioxidant and detoxifier. These actions exist due to the particular folding patterns that exist in proteins. When denatured by heat, these folding patterns are altered and their corresponding actions are lost. The remaining protein is still a superior source of protein for supplementation.
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All protein denatures when it is heated. Steaks, eggs, fish, whatever. That why egg whites and fish go opaque when they get cooked. Even marinading fish in an acid like lime juice will 'denature' it. All protein gets denatured in your stomach after you have eaten it. This does not mean it is "useless" or has no food value anymore! Denaturing means the original folded structure of the protein has been modified. Your body has to break down protein foods into amino acids in order to absorb them.
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