Heating Protein

[WD30]

I've been wanting to use a Protein powder, but getting that stuff to mix in any liquid tries my patience. Using your basic law of thermodynamics, substances will dissolve better in a heated liquid. Think of it like a protein laced hot chocolate. I was wondering what effects i could expect from doing this to a powder. Is there any chance the heat might break it down and be less effective?

[reksman]

I accidentally poured hot water in it one time and it turned into something that was more like a cheese curd. I do believe heat breaks it down.

[Shorts]

I have been reheating my protein powder to eat with cereal (I know sound weird), it does break it down a little better than using cold water, but you still need to stir it a lot. Depending on which one you use, you can add some milk with it, it also help the breaking down.

[PumpJunky]

In the morning i usually add 2 scoops of protein powder to my oats halfway through microwaving them. Then i finish cooking my oats. Cooking the protein gives my oatmeal a better taste and hardens to a breadlike texture. Then i add milk and eat. Does anyone know if cooking protein powder for half a minute or so alter its effectiveness?

[Shorts]

Here is a web site talking about the effect of heating protein, I am not sure if it is accurate information or not, or if they are trying to promote their own product.
http://www.proteinpower.com/product.php?id=13
I can't really find online anything talking about the effect of heating protein.

[Bakerrboyyy]

[QUOTE=WD30;17844971]I've been wanting to use a Protein powder, but getting that stuff to mix in any liquid tries my patienceQUOTE]

Ahhh this is something i was wondering earlier, about heating protein to make it a nice warm hot chocolate but nether the less i am not bothered about that because the coments say that it will affect the protein and i agree!
However what u said about mixing the stuff and it trying ur patients, i have had the same problem and am now on my third brand of protein which i am sticking with for the very reason that its easily mixed and is a quality product.
On the tub it says "This protein is enzymically predigested" which means the protein is finer grained and absorbed into the muscles much faster! and goes without saying finer granuoles will mix much easier!

If you want to know what the protein is check out my page for the current product im taking!

Take care!

[RB12]

I've been wanting to use a Protein powder, but getting that stuff to mix in any liquid tries my patience. Using your basic law of thermodynamics, substances will dissolve better in a heated liquid. Think of it like a protein laced hot chocolate. I was wondering what effects i could expect from doing this to a powder. Is there any chance the heat might break it down and be less effective?

heating protein denatures it (breaks it down). I do not, though, know how much heat over what time. What kind of proteins are you buying that are mixing so poorly? If you buy quality protein, it will mix up completely effortlessly and completely

[atheist]

whey protein is very prone to heat denaturation(not sure about temp, but lower than casein), casein is less prone( about 60~70 degrees celcius). Honestly, i do not know if denaturation affects the protein quality.. No one i approached can explain this to me..

[typennington]

The effect you are talking about in casein is due to the fact that it is a very unique protein. Casein consists of many proline peptides, and contain no disulphide bridges. This means it is very compact, and has relatively little secondary structure or tertiary structure. Because of this, it will not denature. Unfortunately, casein has been found in studies to cause cancer so I am personally pessimistic about using it as a supplement

http://www.ezhealthydiet.com/casein-protein.html

[imoffg]

get a shaker and be done with it

[typennington]

On a side note to the question, heating the protein denatures it like other posts have said. Denaturing causes easier solubility. This may seem grand, but once a protein has been denatured it cannot carry out its cellular function, thus your intentions for the protein have been ruined and your shake is an expensive mess of pointlessness

[GDA]

yeah i just have quart sized cup with a screw on lid ... looks like tubberware ... and i never have a problem.

[liftjunkie06]

So drinking milk causes cancer? I guess to clarify, it fuels cancer growth? Since casein is the primary protein found in milk, I am extremely skeptical about this THEORY. If this was true, anyone with any predisposition to cancer and who drank milk would be growing 50 pound tumors. I would think that it is the chemicals, additives, hormones, etc. that humans add to their foods that could possibly lead to this sort of phenomenon. IMO, to say that a protein--a fundamental compoenent to the human body--causes cancer in its natural form is completely ridiculous.

As far as denatured protein, aren't egg whites (cooked) denatured? Isn't that why they change consistency and color? I guess maybe I should just start drinking them raw again. Here's a link...

http://en.wikipedia.org/wiki/Denatured_protein

Here's another on the processing of whey protein and should answer most questions about temperature, etc.

http://www.maxmuscle.com/index.cfm?f...subcat=science

[JezerOne]

i microwaved protein powder inside my oatmeal one time without mixing the protein in enough and ended up with a rock solid ball of chocolate protein. I figured out now to add the protein after the oatmeal is done.

[typennington]

Well in that case, cigarettes in THEORY cause cancer. Because it isn't the actual cigarette causing the cancer, it's ingredients in the cigarette

[Vitamin C]

I've been mixing protein powder with oats and heating it for years and have managed to continue gaining weight/strength.

I don't know if/to what extent protein is denatured (denaturated, denaturized?.....) when heated but from experience it hasn't had a detrimental effect.

[in10city]

The effect you are talking about in casein is due to the fact that it is a very unique protein. Casein consists of many proline peptides, and contain no disulphide bridges. This means it is very compact, and has relatively little secondary structure or tertiary structure. Because of this, it will not denature. Unfortunately, casein has been found in studies to cause cancer so I am personally pessimistic about using it as a supplement

http://www.ezhealthydiet.com/casein-protein.html

You'd better get yourself a bubble to live in then.

[in10city]

So drinking milk causes cancer? I guess to clarify, it fuels cancer growth? Since casein is the primary protein found in milk, I am extremely skeptical about this THEORY. If this was true, anyone with any predisposition to cancer and who drank milk would be growing 50 pound tumors. I would think that it is the chemicals, additives, hormones, etc. that humans add to their foods that could possibly lead to this sort of phenomenon. IMO, to say that a protein--a fundamental compoenent to the human body--causes cancer in its natural form is completely ridiculous.

As far as denatured protein, aren't egg whites (cooked) denatured? Isn't that why they change consistency and color? I guess maybe I should just start drinking them raw again. Here's a link...

http://en.wikipedia.org/wiki/Denatured_protein

Here's another on the processing of whey protein and should answer most questions about temperature, etc.

http://www.maxmuscle.com/index.cfm?f...subcat=science

Regarding cooking eggs...

Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques.

Egg proteins contribute substantially to the daily nitrogen allowances in Western countries and are generally considered to be highly digestible. However, information is lacking on the true ileal digestibility of either raw or cooked egg protein. The recent availability of stable isotope-labeled egg protein allowed determination of the true ileal digestibility of egg protein by means of noninvasive tracer techniques. Five ileostomy patients were studied, once after ingestion of a test meal consisting of 25 g of cooked 13C- and 15N-labeled egg protein, and once after ingestion of the same test meal in raw form. Ileal effluents and breath samples were collected at regular intervals after consumption of the test meal and analyzed for 15N- and 13C-content, respectively. The true ileal digestibility of cooked and raw egg protein amounted to 90.9 +/- 0.8 and 51.3 +/- 9.8%, respectively. A significant negative correlation (r = -0.92, P < 0.001) was found between the 13C-recovery in breath and the recovery of exogenous N in the ileal effluents. In summary, using the 15N-dilution technique we demonstrated that the assimilation of cooked egg protein is efficient, albeit incomplete, and that the true ileal digestibility of egg protein is significantly enhanced by heat-pretreatment. A simple 13C-breath test technique furthermore proved to be a suitable alternative for the evaluation of the true ileal digestibility of egg protein.

[drxmn]

When protein is heated, atleast too much, it denatures. This changes its shape. A proteins entire use and function is 100% dependent on its shape, so this could make it possibly useless to the body.

[andrew.aikins]

Proteins will be broken down in the GI tract regardless of whether they are denatured when they are ingested.

If heating causes proteins to become denatured and this renders them biologicaly useless then why do we cook all our chicken, beef, fish, eggs, etc?

I do believe that proteins (of any type) will be denatured with sufficient heat but to say that this makes them useless defies logic.