does protein powder "survive" the fry pan?

[mzzxx11]

There are plenty of recipes here which involve adding protein powder, for example pancakes.

does the powder "survive" the heating in the pan, that is, does it still have the same amount of protein after frying?

TIA

[2am]

Rip

[mzzxx11]

bump

[DJohnson]

You're probably referring to hearing that protein gets "denatured" when exposed to high heat. It does but that's not bad and it never was. Cook away!

[godsamurai]

as long as you don't burn them the amount should be close to what it was before cooking. Except maybe some left over proteins on the pan, scratch those out and put on the dish.

[AdamWW]

There are plenty of recipes here which involve adding protein powder, for example pancakes.

does the powder "survive" the heating in the pan, that is, does it still have the same amount of protein after frying?

TIA

As someone already said, worst case scenario is the development of poly-aromatic hydrocarbons, or "charring" which also commonly occurs in grilled meats.

However, anything below that beating point is essentually just denaturing the protein in the most extreme case, which is not bad.

Denaturing simply means the structure of the protein itself is changing and it will absorb at a different rate (undenatured will absorb more quickly because your enzymes don't need to break it down as much).

Within reason, cooking should be 100% fine.

[Dokdonia]

Protein + reducing sugar + high heat = maillard damage

Obviously since you are making pancakes, you aren't cremating the food so maillard and any other damage is minimal.

[GIGAJONES]

Only minimal traces will be lost. If you're cooking something that has a lot of juice (like ground beef), you can expect more to be lost from heat/waste.