Does protein deteriorate in cooking and baking?

Protein. Generally a very solved topic in all aspects. In this article we will look at how heat affects protein when cooking or baking. You can come across a lot of opinions on the internet, and especially on social media you will come across two camps that disagree on protein denaturation. So let's take a look at what really happens to protein when exposed to heat.

What is protein denaturation?

Denaturation is the process by which the spatial orientation of a molecule is changed, thereby altering certain properties such as solubility. Denaturation can be caused by several factors, such as exposure to substances with "extreme" pH, organic solvents or temperature. The high temperature causing denaturation of proteins is referred to as the mean melting point and is reported to be around 100°C (rather slightly below). When this temperature is reached, certain bonds in the protein structure are released, causing the molecule to lose its shape. The denatured protein is then essentially just a peptide chain "rolled into a ball".

Is it necessarily bad?

If you have a basic understanding of nutrient metabolism in the body, then you know that protein isdigestion breaks down into individual amino acids, which are then used by the body. So is it such a problem that protein loses its shape and changes some of its physicochemical properties? In short, no. What matters to us is the amino acid content, which does not change in any way. An example of this is the senseless drinking of raw eggs, where heat treatment increases the availability of protein. However, the action of high temperature has other benefits than simply increasing the availability of protein. For foods such as meat and eggs, heat treatment also reduces the risk of bacteria remaining in the food that could cause, for example, infection or digestive problems.

And what happens to the sub-fractions?

Since this article is specifically about protein powders, let's take a look at what's in the rawprotein fractions, what their effects are and how higher temperatures affect them. Examples include lactoferrin, as a protein that facilitates iron absorption, lactoglobulins or immunoglobulins that neutralize bacteria and viruses. These fractions are very useful to our body at normal temperatures, but at temperatures around 70°C they begin to degrade and lose their functions. This means that although the usability of the proteins in protein powders will improve, they will lose important protein fractions that can have many potential benefits for our health.

How are the other ingredients?

But protein is also made up of other substances, not just protein. What happens to them? Let's take a look.

Artificial sweeteners

If we're talking about what happens to protein when cooking/baking, we need to consider the other ingredients, not just the protein fractions and the protein itself.Protein supplements are usually flavoured with artificial sweeteners, but these are not usually a problem for our health. You do not even have to worry about them becoming harmful substances due to high temperatures. The only downside is the loss of sweetness after a certain temperature has been exceeded. An example is aspartame, which is not thermostable and loses its taste effects around 200°C. Not all artificial sweeteners are unstable, for example acesulfame K, sucralose and stevia are thermostable, so they retain their sweet taste even after heat treatment.

Digestive enzymes

Enzymes are an important part of protein metabolism (and all macronutrients in general). For example, trypsin normally helps us digest protein. In order to make the best possible dietary supplements, digestive enzymes are added to them to maximise the utilisation of the protein. But are they thermostable? Since they are protein structures, there is no doubt that they are also subject to denaturation. However, the temperature at which they are stable varies according to the type of enzyme.

So should you be afraid of baking and cooking with protein?

Baking and cooking using protein supplements is perfectly fine.While it is true that some protein fractions lose their function, this is not a problem.but it doesn't mean that we shouldn't use whey protein for cooking and baking. It is still a wholesome source of quality protein. If you're looking for a suitable protein supplement then feel free to check out our ranking of the best proteins on the market.