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denaturing protien

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Dan V
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2003/06/20 21:54:38 (permalink)

denaturing protien

If I understand correctly, when you place any form of protien under a lot of heat, it denatures. So wouldn't that mean cooking any meat simply denature the protien and make the protien of little use to the body? I don't really know much about this, im hoping someone can clarify for me.
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    roxyyo
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    RE: denaturing protien 2003/06/21 06:10:58 (permalink)
    This is probably the most asked question on this site LOL! From what I have heard from other members and the Moderators is that cooking protein chemically changes the shape and thus how your body treats it, but you still use it as protein, because the aminos are still there. I don't think anyone would advise you to eat raw meat...Am I on the right track???
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    Dan V
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    RE: denaturing protien 2003/06/21 17:46:46 (permalink)
    LOL, I'm not suggesting eating raw meat, I'm just saying that it may be better to get the majority of protien from sources other than meat or things that you have to cook.
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    Nikki
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    RE: denaturing protien 2003/06/21 20:39:59 (permalink)
    Hi Dan. James has addressed this question before and said that heating protein such as whey and soya protein does not significantly effect the quality.
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    Dipsy
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    RE: denaturing protien 2003/07/01 13:24:14 (permalink)
    from what i can remember from the biochem lectures, i don't think denaturation is much of a problem if one is only concern about absorbing amino acids. the ingested protein has to be broken down into individual aa or small peptides for absorption anyway i.e. the tertiary structure of the ingested protein would have been destroyed (denaturated) during digestion.

    dentaturation is the destruction of the tertiary structure of protein structure which causes the protein to lose its biological activities (if any) and doesn't affect the bioavailability of the aa that makes up the protein chain.

    do have to be concern about denaturation when one wants to preserve the biological activities of certain protein structures e.g. enzymes. not sure if this is possible since the stomach acid is very acidic! should have paid more attention in biochemistry classes.

    maybe james cares to confirm and elaborate if possible.

    cheers.

    dipsy.

    #5
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