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I am constantly hearing conflicting information about cooking w/ whey. Some say, "NO! It WILL denature it and make it useless." Others say it's fine. IMO, if Johnka says it ok then I believe him cus he knows a lot more than most about the subject. Is there any hard-proven facts about cooking w/ whey? I've heard as long as it doesn't reach the boiling point...but what is that number, same as water?? If it is then cooking something in the oven at 350* would be well beyond the boiling point of water. I just want to make sure becasue my pre-workout consists of a recipie with cooked whey and I also want a final answer on the subject.
1) All proteins are broken down into their constituent amino acids by the stomach before being absorbed in the small intestine.
2) One 'advantage' of whey proteins is that they are water soluble, so they pass through the stomach faster, and are available for absorbtion sooner. Good for a PWO AA rush. Maybe pepsin breaks whey down faster? Not sure.
3) Denaturing means that the structure of the protein has changed, so a protein's properties would change as well.
So... I *think* even if whey is denatured by heat (a good bet), the worst case scenario is that is less water soluble, so it might take a bit longer to get into the small intestine. But of course, if its in something that you cooked, its probably stuck with other stuff anyway, so it would be slow even if it were soluble. Plus, you probably aren't concerned with 'fast nutrition' with the baked item.
So, my opinion, and what I'll keep doing until someone says otherwise, is keep on baking!
By denaturing whey they mean you are destroying its tertiary structure and hence any microfractions in it. These fractions in whey may have some additional health benefits that will be lost if heated too high. The protein content however WILL NOT CHANGE. From a strictly macronutrient standpoint "denatured" whey is the same(from my understanding).
So to conclude: Denatured whey contains the same aount of protein and amminos. What you are loosing in heating is some of the other possible health benefits associated with whey
Coversely(to my previous question), is freezing whey ok? I sometimes like to cook my oats and whey the night before to save time in the morning. So I stick the bowl in the freezer cus frozen stuff tastes really good to me....yea, I know, kinda weird. [img]smile.gif[/img] Good idea or bad idea?
Like everyone said, whey should be survive cooking just fine. If it is damaged, then it's really obvious (gets stringy and curdled, or becomes hard as a brick and tasteless in the oven). I've even had success with protein bars in the oven at 450-degrees F, with short cooking times (10-12 minutes). Perhaps the very edges are slightly damaged, but the majority is fine.
Originally posted by Johnka: Like everyone said, whey should be survive cooking just fine. If it is damaged, then it's really obvious (gets stringy and curdled, or becomes hard as a brick and tasteless in the oven). I've even had success with protein bars in the oven at 450-degrees F, with short cooking times (10-12 minutes). Perhaps the very edges are slightly damaged, but the majority is fine.
That's what I wanted to hear
Why then is the "rumor" of whey denaturing when heated always floating around various forums? Just wondering, but I DO beleive/trust you guys.
Just wondering, but I DO beleive/trust you guys.
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