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JepsteR rašė:

Visas straipsnis http://www.lmai.lt/failai/43_1_Ramanauskas.pdf saltiniu yra ir daugiau...

Galima manyti, kad išrūgų baltymus tikslinga nusodinti pieno apdorojimo metu, nes jį pasterizuojant 72–74 °C temperatūroje denatūruoja 9 % išrūgų baltymų, o kuomet pasterizacijos temperatūra esti 85 оC, denatūracijos laipsnis padidėja 3 kartus. Pakaitinus pieną iki 95 оC ir išlaikius 5 min išrūgų baltymų denatūracijos laipsnis pasiekia 100 %

Si citata paimta is sios knygos - Твердохлеб Г. В., Раманаускас Р. И. Химия и физика молока и молочных продуктов. Москва, 2000. 360 с.

Tai reiskias mano keptas protein baras, nieko vertas buvo..

Kiausiniu blynas.
2 pilni kiausiniai,3 kiausiniu baltymai,viskas suplakta su Vigora prieskoniais ir iskepta.

Paskutinį kartą taisė Ciujunelabai (2011-04-12 11:08)

I'm trying to develop some high protein baked goods, and am wondering at what temperature does the protein kneel over and become useless? Obviously you can cook protein, otherwise we'd all die of salmonela trying to get it from beef and chicken. But what abvout egg whites and protein powders?

Some of the biologically active / immunological properties of the protein would probably be diminished (i.e. the delicate peptide fractions), but the aminos won't just disappear.

I'll just add that depending on the ingredients that you're using and the temperature you're using, there may be some occurance of the Maillard Reaction. Typically it's not significant. It's more of a concern with fast food being heated / fried at very high temperatures.

Quote: Originally Posted by Layne Norton
while we're on the topic of protein degradation, a old roommate of mine used to make hot cocoa with his chocolate whey protein and microwave his shakes until they were steaming hot. I told him that he probably shouldn't do it since it could denature the protein but he said he didn't give a ****. But you are saying its not really a big deal anyways?

It is absolutely no deal whatsoever. You see proteins are long chains of amino acids that are linked together by peptide bonds. Each protein folds into it's own natural 'conformational' shape depending upon the sequence of the amino acids contained within it. Heat and acid will both denature proteins which means they will unfold from this conformational state. However, this does not 'destroy' the protein, it simply causes it to unfold. The amino acids remain intact and are still available. Just to make my point that it does not matter if you denature a protein, look at what happens during digestion. Proteins are exposed to concentrated acid in the stomach (6 Molar Hydrochloric Acid) which will denature almost ANY protein. In the small intestine the denatured protein is then cleaved into individual amino acids, di, and tri-peptides. So as you can see, denaturation is a natural part of digestion and in the end it really doesn't matter anyway if you denature a protein because it ends up being cleaved anyway.

Quote: Originally Posted by Designer Protein
However, exposing protein to extreme temperature (hot or cold) will denature the protein to a certain degree. For example, heating whey protein to temperatures above 140 degrees F (60 degrees C) results in denaturation. For this reason, cooking or baking with DP denatures the protein. In addition, repeated freezing and thawing of a protein solution can result in deanaturation, but simply exposing the powder to low temperatures does not cause denaturation.

This does not mean that the amount of the protein is diminished. Denaturation can affect biological value (bioavailability) and may slow the digestion and absorption of the protein. (However, not to worry here; although the biological value is lowered somewhat by cooking, it is not reduced to zero.) Regardless, denatured protein still retains full nutritional value with regard to amino acid composition. And Designer Whey is a good source of all essential and non-essential amino acids; therefore, even if it is denatured, it is still a very high quality protein source. Also, all proteins are denatured when cooked (e.g., eggs, meat, soy, etc.). I hope this helps to explain the full nutritional value of the amount you use, and the Amino Acid content is still the same.

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Paskutinį kartą taisė Artyi (2013-12-14 15:19)

Ketler rašė:

vistiena su riesutu sviestu fu utiutiu

Bent bandei?

a jums tas riesutu sviestas kai viena valgai nesivolioja burnoi ir neprilimpa taip prie liezuvio kad sunku ir kramtyt pasidaro ? as cia pats dariausi is 99% riesutu tai toks gavos o pirktinio nesu ragaves tai ar kazka blogai padariau ar toks ir turi but jisai ?

Pietūs


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Paskutinį kartą taisė mažvydas (2011-04-13 18:49)

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Paskutinį kartą taisė Artyi (2013-12-14 15:19)

tai mazai  ir krutu , turi 200 det juolab keptos

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Paskutinį kartą taisė Artyi (2013-12-14 15:19)

Artyi rašė:

Bardo rašė:

mažvydas rašė:

krutineliu 120g, tiesiog grikiu cia daug prisikroviau

Čia kiba pavalgai nuo tiek aš 300gmesos +125g ryžiu ir daržovių valgau ir išalkstu po poros valandų nors sveriu dar už tave mažiau turbūt

Haha, same with me!
Vakarienei 200g kaip minimum krutineles, dar 500g ivairiu darzoviu su soja.
Baltymai nepakenks, pirmyn!

Dėl šio dalyko siūlyčiau pasidomėti

Artyi rašė:

Mano siandien vakariene:

2 kiausiniai, 200g krutineles ir kruva darzoviu.

http://img135.imageshack.us/img135/8300/picture4n.jpg

Cia ne kruva, ymesiu nuotrauka kiek as salotu suvalgau

oas manau kad tu nesveri kekviena karta tos mesos ir imi kad pavalgyt