Can you heat up protein powder?

[kay_kakes]

I put protein powder in my oatmeal and hot chocolate. Will putting it in the microwave decrease it's effectiveness? How about other kinds of powders?

[drxmn]

heat (esp like that) denatures protein so you might as well be trying to get your daily needs filled by mud.

[GeeNo]

To denature a protein means to change its shape. The amino acids remain intact and unchanged, so yes you can heat your protein. It's the same thing as when you put your chicken on the BBQ, the protein is still there...

[drxmn]

yes a proteins entire use is dependent on its shape. thats why you dont microwave whey.

[MattyH7688]

y dont u just put it in after, its what i do with my oatmeal and whey.. it still stays warm

[Mr. Aries]

i wouldn't nuke it in the microwave.

[drxmn]

is it really worth it anyway? mattys approach is good.

[Psycho445]

I put protein powder in my oatmeal and hot chocolate. Will putting it in the microwave decrease it's effectiveness? How about other kinds of powders?

Most proteins denature if you leave them 75 - 90 degrees C for 10-15 minutes. If you microwave something it won't stay at that temperature for that long, so it should be fine, but I recommend just putting the protein in after you microwave the oatmeal to make sure.

[kay_kakes]

Bump...still need help. I'm getting 2 diff answers.

[DaCougarMech]

amino acids stay intact
go ahead and heat up your protein. it'll get denatured in your stomach anyway

[siimng1979]

Simple answer:
To ensure 100% effectiveness = DO NOT HEAT.

Piece of mind that your whey protein isn't going to waste.

[Bonecrshr]

I think you're going to consistently get two different sides to the issue. My own opinion is that the issue lies with the heating...not the source of heating. As far as the amount of protein you would put in your oatmeal and hot chocolate, I think it would be fine. I also think you would notice any major change in consistency to the point that it wouldn't be very appetizing if there was a major problem with it (stringy or coagulated consistency).

It is my understanding that while the 'shape' and consistency may change, the macronutrient factor of the protein will not change. Go ahead and heat it until its hot enough for you to eat/drink. It'll be fine, IMO.

[MAS2208]

amino acids stay intact
go ahead and heat up your protein. it'll get denatured in your stomach anyway

BINGO!

Are some of you guys serious on this one? Heating protein powder in the microwave is absolutely fine, it will never decrease its effectiveness/bioavailability in the least bit. It is true that protein must retain its secondary-tertiary-quartenary shape to remain effective however this applies to metabolically active protein in our body, not the protein we eat. The protein we eat is completely digested by the acidic environment within our stomach along with protease activity (trypsin, chymotrypsin, etc.) in the intestine. This breakdown is necessary in order to incorporate the amino acids and peptides into our system. You can not incorporate a foreign 150aa peptide in its native state.
Did only one person realize that we typically cook our food? Why do you think that an egg is clear to begin and white when cooked? Magic? I do not think so. Is it possible that the change occurs because we altered the conformation of the proteins in the egg white (the answer is yes)? Who eats raw chicken or beef? Isn't when milk pasteurized it is heated to a really high temperature? Yes, yes, yes. Then why would heating whey (which as milk has already been heated) effect it? The answer is that it does not effect bioavailability at all. So go ahead and heat that protein up and enjoy your protein enriched oatmeal.

[Losso]

heating shouldnt do anything, amino acids are chemicaly bonded, and should be strong enough to resist breaking during heating,

people who think of proteins getting denatured are thinking of enzymes. an amino acid cant be denatured :|

[Mickfootie]

y dont u just put it in after, its what i do with my oatmeal and whey.. it still stays warm

^^^^ That's what i do when i add it to the oats......

[SPACECLOWN]

If you can't heat your whey then why do so many people bake/heat/nuke with it (including me). cookies, pancakes, muffins etc... I will continue to heat mine. Maybe the healthycheatfoods reps have some insight on this. I use http://www.bodybuilding.com/store/opt/any.html then what about my dried egg whites? http://www.bodybuilding.com/store/rose/egg.html

[vvarhead17]

The Mailliard effect happens when you heat protein. The amino acid lysine breaks down into a chemical furosine, which is the cause of amino acid damage in protein. So don't ever heat up your protein.

[dbc5]

The Mailliard effect happens when you heat protein. The amino acid lysine breaks down into a chemical furosine, which is the cause of amino acid damage in protein. So don't ever heat up your protein.

So your saying dont heat your chicken or beef. Damn, I have been cooking my meat all this time. Looks like its raw from here on out.

[dvsness]

BINGO!

Are some of you guys serious on this one? Heating protein powder in the microwave is absolutely fine, it will never decrease its effectiveness/bioavailability in the least bit. It is true that protein must retain its secondary-tertiary-quartenary shape to remain effective however this applies to metabolically active protein in our body, not the protein we eat. The protein we eat is completely digested by the acidic environment within our stomach along with protease activity (trypsin, chymotrypsin, etc.) in the intestine. This breakdown is necessary in order to incorporate the amino acids and peptides into our system. You can not incorporate a foreign 150aa peptide in its native state.
Did only one person realize that we typically cook our food? Why do you think that an egg is clear to begin and white when cooked? Magic? I do not think so. Is it possible that the change occurs because we altered the conformation of the proteins in the egg white (the answer is yes)? Who eats raw chicken or beef? Isn't when milk pasteurized it is heated to a really high temperature? Yes, yes, yes. Then why would heating whey (which as milk has already been heated) effect it? The answer is that it does not effect bioavailability at all. So go ahead and heat that protein up and enjoy your protein enriched oatmeal.

^^^^^^^^^^^^^^^^^

Excellent post.

[SPACECLOWN]

So if my hot meat is in your mouth will you not absorb all the protein if you swallow it

[MattyH7688]

So if my hot meat is in your mouth will you not absorb all the protein if you swallow it

LMMFAO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!

[kay_kakes]

BINGO!

Are some of you guys serious on this one? Heating protein powder in the microwave is absolutely fine, it will never decrease its effectiveness/bioavailability in the least bit. It is true that protein must retain its secondary-tertiary-quartenary shape to remain effective however this applies to metabolically active protein in our body, not the protein we eat. The protein we eat is completely digested by the acidic environment within our stomach along with protease activity (trypsin, chymotrypsin, etc.) in the intestine. This breakdown is necessary in order to incorporate the amino acids and peptides into our system. You can not incorporate a foreign 150aa peptide in its native state.
Did only one person realize that we typically cook our food? Why do you think that an egg is clear to begin and white when cooked? Magic? I do not think so. Is it possible that the change occurs because we altered the conformation of the proteins in the egg white (the answer is yes)? Who eats raw chicken or beef? Isn't when milk pasteurized it is heated to a really high temperature? Yes, yes, yes. Then why would heating whey (which as milk has already been heated) effect it? The answer is that it does not effect bioavailability at all. So go ahead and heat that protein up and enjoy your protein enriched oatmeal.

Thank you! That was the most helpful of all. Reps!

[vvarhead17]

Being that it is a whey protein question..why would i be talking about all protein. Go figure.

I'll edit this post so i can add a link. So brush up on your Maillard Reaction research.

http://www.answers.com/topic/maillard-reaction