cooking whey?

I've seen a few recipes as of late that require the ingredients (such as those of a protein bar) to be cooked in the oven for upto 30mins.  I always though that this would denature the whey?  Anyone care to elaborate please?

It's fine, honesly. If your that bothered make none bake protein bars, mousses or whatever.

AGE: 21     
HEIGHT: 6FT 1"
WEIGHT: 10ST 2LB

STATUS: ON A LEAN CLEAN BULK!!!

Denaturing is fine. Protien damage is what you need to be worried about.

It occurs naturally anyway. What do you think happens when it hits stomach acid and digestive enzymes?

www.irepair.org.uk
Journal

 protein damage ?

-

burning it

www.irepair.org.uk
Journal

there is inevitably a denaturing of the protein - that is its no longer the protein it used to be.
A but like whey having a midlife crisis :) LOL - anyway

This means that for the uber techno precise brigade - your protein is not as much protein as it was when it started by a little bit - how much I am sure can be worked out in a food science lab somewhere - but I dont care.

and at the end of the rather rainy day here - you are getting something rather than nothing when you add whey - which was the point in the first place :)

les

Les Willis
Nutrition Consultant
Healthy Action

I used to think I knew what busy was - now I am too busy to think about it!

That doesnt sound right to me Les.

Denaturation by my understanding is the structure is changed but not the amino acid content.

An example of this is whipping an egg white into a stiff foam from a gloopy liquid. The structure has changed, but its still an egg white with the same aminos.

www.irepair.org.uk
Journal

I will steal the wiki entry for denaturing
"When a protein is denatured, the secondary and tertiary structures are altered but the peptide bonds between the amino acids are left intact. Since the structure of the protein determines its function, the protein can no longer perform its function once it has been denatured. This is in contrast to intrinsically unstructured proteins, which are unfolded in their native state, but still functionally active."

:)

Les Willis
Nutrition Consultant
Healthy Action

I used to think I knew what busy was - now I am too busy to think about it!

Does that extract also come in English?

 :)

www.irepair.org.uk
Journal

er - aminos are the same but the structure is different.

It was also my understanding that heat - as opposed to a mechanical denaturing caused a change of structure in the amino acid itself - akin to what happens in other molecules when heat is applied

Les Willis
Nutrition Consultant
Healthy Action

I used to think I knew what busy was - now I am too busy to think about it!

Basically what it means is its fine, and won't really reduce the amount of protein you're getting. Just don't worry about it, I think is the message.

if the tertiary structure has been altered then surely it's effect in the body would change?

if it bothers you that much, don't eat it!